Procedure is for obtaining pectin and uses vegetal raw material for use in food industry, implicating hydraulic extraction

The procedure is for obtaining pectin and uses vegetal raw material for use in the food industry, implicating hydraulic extraction, the hydro-module of the mixture being equal to 1:(3-4), with the aid of a cavitation procedure of the raw material containing pectin and water with a pH of 2-4 for 15 to 25 minutes, at a cavitation index of 0.2-1.9 and an excess pressure of 0.41-0.45 MPa in the extraction chamber of a hydro-acoustic disintegrated extractor. Subsequently, the pulp obtained is divided into liquid and solid phases in a centrifugal force field, the separation coefficient Fr being in the interval of 110-130 so that the content of suspended solids in the liquid phase is equal to or less than 0.1 per cent in relation to its mass. This liquid phase is concentrated by ultra-filtration at a pressure of 0.05-0.31 MPa, using ultra-filtration membranes. The invention relates to the production of pectin from vegetable raw material and can be used for the food industry. The inventive method for producing pectin involves the hydraulic extraction of a pectin-containing raw material with the hydromodulus of a mixture equal to 1:(3-4) with the aid of the cavitation processing of the pectin-containing raw material and water with pH of 2-4 during 15-25 minutes at a cavitation index of 0.2-1.9 and an excess pressure of 0.41-0.45 MPa in the extraction chamber of a hydroacoustic extractor-disintegrater. Afterwards, the obtained pulp is divided into liquid and hard phases in a centrifugal force field at a separation coefficient Fr ranging from 110 to 130 in such a way that the content of suspended solid in the liquid phase is equal to or less than 0.1 % with respect to the mass thereof. Said liquid phase is concentrated by ultrafiltering at a pressure of 0.05-0.31 MPa using ultrafiltration membranes provided with a solid support which has pore diameters of (1-10)10 9m, at the speed of the liquid phase flow ranging from 0.1 to 2.0 m/sec in such a way that the content of pectin substances in the thus obtained concentrate is equal to or less than 4.4 %. Said concentrate is dried by the pulverisation thereof at a temperature ranging from 50 to 65 DEG C using ultrasonic nozzles. The inventive method increases the output of a target product which exhibits a high gelling power and intensifies the process of production thereof. El invento se refiere a la producción de pectina a partir de materia prima vegetal y se puede utilizar en la industria alimentaria. El método de la in