Bogdanov Y. Enhancement of technology for obtaining pectin and pectin-containing products from pectin-containing raw material

The thesis is dedicated to the pectin technology improvement. The spatial of the pectin polymer and separate monomer components has been computed based on quantum and chemical calculations. Some possible mechanisms of saccharides' condensation in a pectin chain have been shown. The explanation of mechanical processes has been given based on the computed structural models. A new method of fresh apple marc preservation by liquid preservation agents has been proposed. Optimum parameters of the hydrolysis-extraction process (temperature, hydrogen ions concentration, duration) have been determined and the effect of these parameters on qualitative and quantitative characteristics of pectin obtained from fresh apple marc has been studied. The best parameters and particularities of the pectin coagulation from the extract with low content of souble solids have been established. Key words: pectin, galacturonic acid, quantum chemistry, preservation, jellifying ability, coagulator.