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dc.contributor.authorChen, Jianle
dc.contributor.authorCheng, Huan
dc.contributor.authorWu, Dan
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorZhi, Zijian
dc.contributor.authorYan, Lufeng
dc.contributor.authorChen, Shiguo
dc.contributor.authorYe, Xingqian
dc.identifier.citationGreen recovery of pectic polysaccharides from citrus canning processing water, J. Chen, H. Cheng, D. Wu, R. J. Linhardt, Zi. Zhi, L. Yan, S. Chen, X. Ye, Journal of Cleaner Production, 144, 459-469, 2017.
dc.descriptionJournal of Cleaner Production, 144, 459-469
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractCanned citrus segments are popularly consumed worldwide with a large global market. However, the production needs chemical treatment to remove segments membranes, producing a large amount of acidic and basic effluents with very high chemical oxygen demand (COD), causing serious environmental problems. This research is focused on the plant scale recovery of pectic polysaccharides from the above acidic and basic processing water to decrease COD and develop a new product, through steps including water reuse (alternative), two-step filtration, concentration, ethanol precipitation and ethanol recovery. The yields of polysaccharides were 0.30% and 0.45% (w/v) from reused acidic and basic water, respectively, dramatically decreasing the COD by ∼75% from ∼10,000 mg/L, and having a great estimated output value of ∼$1.8 million annually for each factory. Polysaccharides from acidic water mainly contains homogalacturonan regions with ∼50% degree of esterification, whereas that from basic water was dominated with rhamnogalacturonan I regions with almost no esterification. The high viscosity of these branching polysaccharides, combined with gelling experiment results, suggested that both polysaccharides might be potential food thickening and gelling agents with large benefits to both the environment and the economy.
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofJournal of Cleaner Production
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleGreen recovery of pectic polysaccharides from citrus canning processing water
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)

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