Papers by Randriampenohaja A . R . Jens
International Journal of Scientific and Research Publications (IJSRP), 2021
The aim of this study is to find alternative sources of pectin from three plant wastes mixtures, ... more The aim of this study is to find alternative sources of pectin from three plant wastes mixtures, namely mango (Mangifera indica) fody variety, yellow variety of passion fruit (Passiflora edulis) and creamy brown-striped variety of Bambara groundnut (Vigna subterranea). A Mixture Experiments with Process Variables (MPV) design was applied. It is a combination of Scheffé’s centroid mixture design and a full factorial design of the process variables (pH and Liquid/Solid ratio: LSR). The pH level was set at 1.5 and 2. The LSR level was fixed at 12.5ml/g and 15ml/g. Citric acid was used as acidifying agent. Pectin was extracted in a two-step sequential extraction at 80°C for 60 minutes. The plant sources, the mixing and the joint action of the pH and the LSR had significant effects on the production of highyielded pectins. All the mixes showed more important yields than individual plant sources at the couple of pH 1.5/LSR 15ml/g. At this condition, an optimum yield of 47.7% can be achiev...
International Journal of Scientific and Research Publications (IJSRP)
This study aims to characterize, to optimize, and to classify the pectins obtained from the mixtu... more This study aims to characterize, to optimize, and to classify the pectins obtained from the mixtures of mango peel, passion fruit rinds, and Bambara groundnut shells wastes. A Mixture Experiments with Process Variables (MPV) design was applied. The low level of the process variables (pH and liquid/solid ratio: LSR) were set at 1.5 and 12.5ml/g respectively, the high level at 2 and 15ml/g. Citric acid was used as extracting agent in two-stepped extraction at 80°C and 60 minutes separately. The yield, equivalent weight (EW), methoxyl content (MeO), anhydrouronic acid content (AUA), and the degree of esterification (DE) of the 28 experimental points were determined. The yields and the qualities of the extracted pectins depended on the plant sources, the mix ratio, the pH and the LSR. Mango and passion fruit wastes gave good yields of pectins and high AUA contents. In contrast, Bambara groundnut waste provided moderate yield and appreciable values of EW, MeO and DE. This complementarity created the opportunity to achieve final products that can compete commercial pectins by mixing the plant sources, particularly with Mango-Bambara groundnut (MB) mix. The use of MPV design offered the possibility of scanning pectins that meet the standard specifications at the experimental domain. Good qualities and high-yielded LM-pectin (LMP), and HM-pectins (HMP) can be extracted at the same time. The optimum yields were 40.3% for LMP (MB: 31.3%-68.7%), 32.0% for slow set pectin (MB: 56.6%-43.4%), 27.5% for medium set pectin (MB: 95.0%-5.0%), and 19.0% for rapid set pectin (MB: 54.6%-45.4%). The presence of Bambara groundnut in the plant wastes mixtures is the key factor of the procurement of marketable pectins.
IJSRP, 2021
This study aims to characterize, to optimize, and to classify the pectins obtained from the mixtu... more This study aims to characterize, to optimize, and to classify the pectins obtained from the mixtures of mango peel, passion fruit rinds, and Bambara groundnut shells wastes. A Mixture Experiments with Process Variables (MPV) design was applied. The low level of the process variables (pH and liquid/solid ratio: LSR) were set at 1.5 and 12.5ml/g respectively, the high level at 2 and 15ml/g. Citric acid was used as extracting agent in two-stepped extraction at 80°C and 60 minutes separately. The yield, equivalent weight (EW), methoxyl content (MeO), anhydrouronic acid content (AUA), and the degree of esterification (DE) of the 28 experimental points were determined. The yields and the qualities of the extracted pectins depended on the plant sources, the mix ratio, the pH and the LSR. Mango and passion fruit wastes gave good yields of pectins and high AUA contents. In contrast, Bambara groundnut waste provided moderate yield and appreciable values of EW, MeO and DE. This complementarity created the opportunity to achieve final products that can compete commercial pectins by mixing the plant sources, particularly with Mango-Bambara groundnut (MB) mix. The use of MPV design offered the possibility of scanning pectins that meet the standard specifications at the experimental domain. Good qualities and high-yielded LM-pectin (LMP), and HM-pectins (HMP) can be extracted at the same time. The optimum yields were 40.3% for LMP (MB: 31.3%-68.7%), 32.0% for slow set pectin (MB: 56.6%-43.4%), 27.5% for medium set pectin (MB: 95.0%-5.0%), and 19.0% for rapid set pectin (MB: 54.6%-45.4%). The presence of Bambara groundnut in the plant wastes mixtures is the key factor of the procurement of marketable pectins.
IJSRP, 2021
The aim of this study is to find alternative sources of pectin from three plant wastes mixtures, ... more The aim of this study is to find alternative sources of pectin from three plant wastes mixtures, namely mango (Mangifera indica) fody variety, yellow variety of passion fruit (Passiflora edulis) and creamy brown-striped variety of Bambara groundnut (Vigna subterranea). A Mixture Experiments with Process Variables (MPV) design was applied. It is a combination of Scheffé's centroid mixture design and a full factorial design of the process variables (pH and Liquid/Solid ratio: LSR). The pH level was set at 1.5 and 2. The LSR level was fixed at 12.5ml/g and 15ml/g. Citric acid was used as acidifying agent. Pectin was extracted in a two-step sequential extraction at 80°C for 60 minutes. The plant sources, the mixing and the joint action of the pH and the LSR had significant effects on the production of highyielded pectins. All the mixes showed more important yields than individual plant sources at the couple of pH 1.5/LSR 15ml/g. At this condition, an optimum yield of 47.7% can be achieved with the mix composed by 69.7% of mango peel and 30.3% of Bambara groundnut shell. The MPV design is an innovative method permitting the identification of the synergetic or antagonistic effect of mixing and the selection of the suitable extraction conditions favorable to high-yielded extraction. Farther characterization, optimization and classification of these pectins will be needed in order to assess their commercial aptitude.
Thesis Chapters by Randriampenohaja A . R . Jens
RÉSUMÉ
Dans le but de trouver des sources alternatives capables de concurrencer les sources habit... more RÉSUMÉ
Dans le but de trouver des sources alternatives capables de concurrencer les sources habituelles de pectines commerciales, une extraction, une caractérisation, une classification et une optimisation conjointe du rendement, de la qualité, et de la valeur ajoutée en minimisant le coût de production de pectines issues des mélanges de déchets de mangue, fruits de la passion et pois de terre ont été faites en utilisant un plan de mélanges à variables de procédé (PMV). Deux conditions optimales pour l’obtention d’une LM-pectine (LMP) et d’une HM-pectine (HMP) ont été identifiées. Une LMP et une HMP de très bonnes qualités ont été obtenues avec le mélange Mangue/Pois de terre à pH 1,6 et Rapport Liquide/Solide (RLS) de 8mL/g, et à pH 1,83 et RLS 8mL/g respectivement. Les rendements obtenus dans ces conditions optimales ont été respectivement de 23% et de 13,2%. La valeur ajouté de la LMP a été 1,5 fois supérieure par rapport à son coût de production, celle de la HMP a été presque triplée.
Mots clés: Pectine, plan de mélange, rendement d’extraction, caractérisation, optimisation, côut de production, utilisation
ABSTRACT
In order to find alternative sources who can replace the habitual sources of commercial pectins, an extraction, a characterization, a classification and a simultaneous optimization of the yield, the quality, and the added-value by minimizing the production cost of pectins extracted from the wastes’ mixtures of mango peel, passion fruit rind and Bambara groundnut shell were carried out using a Mixture with Process variables (MPV) Design. Two optimal conditions for obtaining a LM-pectin (LMP) and a HM-pectin (HMP) were identified. A LMP and a HMP of very good qualities were achieved with the Mango/Bambara groundnut mixture at pH 1,6 and Liquid/Solid Ratio (LSR) of 8 mL/g, and at pH 1,83 and RLS 8 mL/g respectively. The obtained yields under these optimal conditions were respectively 23% and 13,2%. The value added of the LMP was 1,5 times higher compared to its production cost, that of the HMP was almost tripled.
Key words Pectin, Mixture design, Extraction yield, characterization, Production cost, Utility
FINTINA
Mba hahitana akora hafa afaka hifaninana amin’ny akora mahazatra fakàna ‘Pektina’ amidy eny an-tsena dia nisy fitrandrahana, famaritana toetra, fanasokajiana, ary fanatsarana miaraka ny taham-bokatra sy ny kalitao ary ny ambony apanga amin’ny alalan’ny fampidinana ny mason-karena amin’ny famokarana ‘Pektina’ avy amin’ny fampifangaroana ny vovoka hodi-manga, sy hodin-garana ary hodi-boanjobory ka fafana fampiasa amin’ny fangaro miaraka amin’ny fomba hahafahana manova ny fomba fitrandrahana (FFF) no nampiasaina hanaovana ny fikarohana. Fepetra mety hahazoana vokatra tsara roa ho amin’ny fahazoana LM-Pektina (LMP) sy HM-pektina (HMP) no hita arak’izany. Nahazoana LMP sy HMP tena tsara kalitao avy amin’ny fangaro Manga/Voanjobory ny fikarohana natao tamin’ny pH 1,6 sy ny Tahan’ny Rano miohatra amin’ny Vainga (TRV) 8 mL/g, sy tamin’ny pH 1,83 sy TRV 8 mL/g nitrandrahana azy ireo. Ny taham-bokatra azo avy amin’ireo dia 23% sy 13,2% isanisany avy. Ny ambony apanga azo avy amin’ny LMP dia avo 1,5 mihoatra raha oharina amin’ny mason-karena, avo telo heny latsaka kely kosa ho an’ny HMP.
Teny hidy : Pektina, fafana FFF, taham-bokatra, famaritana toetra, fanatsarana, mason-karena, fampiasana azy
Uploads
Papers by Randriampenohaja A . R . Jens
Thesis Chapters by Randriampenohaja A . R . Jens
Dans le but de trouver des sources alternatives capables de concurrencer les sources habituelles de pectines commerciales, une extraction, une caractérisation, une classification et une optimisation conjointe du rendement, de la qualité, et de la valeur ajoutée en minimisant le coût de production de pectines issues des mélanges de déchets de mangue, fruits de la passion et pois de terre ont été faites en utilisant un plan de mélanges à variables de procédé (PMV). Deux conditions optimales pour l’obtention d’une LM-pectine (LMP) et d’une HM-pectine (HMP) ont été identifiées. Une LMP et une HMP de très bonnes qualités ont été obtenues avec le mélange Mangue/Pois de terre à pH 1,6 et Rapport Liquide/Solide (RLS) de 8mL/g, et à pH 1,83 et RLS 8mL/g respectivement. Les rendements obtenus dans ces conditions optimales ont été respectivement de 23% et de 13,2%. La valeur ajouté de la LMP a été 1,5 fois supérieure par rapport à son coût de production, celle de la HMP a été presque triplée.
Mots clés: Pectine, plan de mélange, rendement d’extraction, caractérisation, optimisation, côut de production, utilisation
ABSTRACT
In order to find alternative sources who can replace the habitual sources of commercial pectins, an extraction, a characterization, a classification and a simultaneous optimization of the yield, the quality, and the added-value by minimizing the production cost of pectins extracted from the wastes’ mixtures of mango peel, passion fruit rind and Bambara groundnut shell were carried out using a Mixture with Process variables (MPV) Design. Two optimal conditions for obtaining a LM-pectin (LMP) and a HM-pectin (HMP) were identified. A LMP and a HMP of very good qualities were achieved with the Mango/Bambara groundnut mixture at pH 1,6 and Liquid/Solid Ratio (LSR) of 8 mL/g, and at pH 1,83 and RLS 8 mL/g respectively. The obtained yields under these optimal conditions were respectively 23% and 13,2%. The value added of the LMP was 1,5 times higher compared to its production cost, that of the HMP was almost tripled.
Key words Pectin, Mixture design, Extraction yield, characterization, Production cost, Utility
FINTINA
Mba hahitana akora hafa afaka hifaninana amin’ny akora mahazatra fakàna ‘Pektina’ amidy eny an-tsena dia nisy fitrandrahana, famaritana toetra, fanasokajiana, ary fanatsarana miaraka ny taham-bokatra sy ny kalitao ary ny ambony apanga amin’ny alalan’ny fampidinana ny mason-karena amin’ny famokarana ‘Pektina’ avy amin’ny fampifangaroana ny vovoka hodi-manga, sy hodin-garana ary hodi-boanjobory ka fafana fampiasa amin’ny fangaro miaraka amin’ny fomba hahafahana manova ny fomba fitrandrahana (FFF) no nampiasaina hanaovana ny fikarohana. Fepetra mety hahazoana vokatra tsara roa ho amin’ny fahazoana LM-Pektina (LMP) sy HM-pektina (HMP) no hita arak’izany. Nahazoana LMP sy HMP tena tsara kalitao avy amin’ny fangaro Manga/Voanjobory ny fikarohana natao tamin’ny pH 1,6 sy ny Tahan’ny Rano miohatra amin’ny Vainga (TRV) 8 mL/g, sy tamin’ny pH 1,83 sy TRV 8 mL/g nitrandrahana azy ireo. Ny taham-bokatra azo avy amin’ireo dia 23% sy 13,2% isanisany avy. Ny ambony apanga azo avy amin’ny LMP dia avo 1,5 mihoatra raha oharina amin’ny mason-karena, avo telo heny latsaka kely kosa ho an’ny HMP.
Teny hidy : Pektina, fafana FFF, taham-bokatra, famaritana toetra, fanatsarana, mason-karena, fampiasana azy
Dans le but de trouver des sources alternatives capables de concurrencer les sources habituelles de pectines commerciales, une extraction, une caractérisation, une classification et une optimisation conjointe du rendement, de la qualité, et de la valeur ajoutée en minimisant le coût de production de pectines issues des mélanges de déchets de mangue, fruits de la passion et pois de terre ont été faites en utilisant un plan de mélanges à variables de procédé (PMV). Deux conditions optimales pour l’obtention d’une LM-pectine (LMP) et d’une HM-pectine (HMP) ont été identifiées. Une LMP et une HMP de très bonnes qualités ont été obtenues avec le mélange Mangue/Pois de terre à pH 1,6 et Rapport Liquide/Solide (RLS) de 8mL/g, et à pH 1,83 et RLS 8mL/g respectivement. Les rendements obtenus dans ces conditions optimales ont été respectivement de 23% et de 13,2%. La valeur ajouté de la LMP a été 1,5 fois supérieure par rapport à son coût de production, celle de la HMP a été presque triplée.
Mots clés: Pectine, plan de mélange, rendement d’extraction, caractérisation, optimisation, côut de production, utilisation
ABSTRACT
In order to find alternative sources who can replace the habitual sources of commercial pectins, an extraction, a characterization, a classification and a simultaneous optimization of the yield, the quality, and the added-value by minimizing the production cost of pectins extracted from the wastes’ mixtures of mango peel, passion fruit rind and Bambara groundnut shell were carried out using a Mixture with Process variables (MPV) Design. Two optimal conditions for obtaining a LM-pectin (LMP) and a HM-pectin (HMP) were identified. A LMP and a HMP of very good qualities were achieved with the Mango/Bambara groundnut mixture at pH 1,6 and Liquid/Solid Ratio (LSR) of 8 mL/g, and at pH 1,83 and RLS 8 mL/g respectively. The obtained yields under these optimal conditions were respectively 23% and 13,2%. The value added of the LMP was 1,5 times higher compared to its production cost, that of the HMP was almost tripled.
Key words Pectin, Mixture design, Extraction yield, characterization, Production cost, Utility
FINTINA
Mba hahitana akora hafa afaka hifaninana amin’ny akora mahazatra fakàna ‘Pektina’ amidy eny an-tsena dia nisy fitrandrahana, famaritana toetra, fanasokajiana, ary fanatsarana miaraka ny taham-bokatra sy ny kalitao ary ny ambony apanga amin’ny alalan’ny fampidinana ny mason-karena amin’ny famokarana ‘Pektina’ avy amin’ny fampifangaroana ny vovoka hodi-manga, sy hodin-garana ary hodi-boanjobory ka fafana fampiasa amin’ny fangaro miaraka amin’ny fomba hahafahana manova ny fomba fitrandrahana (FFF) no nampiasaina hanaovana ny fikarohana. Fepetra mety hahazoana vokatra tsara roa ho amin’ny fahazoana LM-Pektina (LMP) sy HM-pektina (HMP) no hita arak’izany. Nahazoana LMP sy HMP tena tsara kalitao avy amin’ny fangaro Manga/Voanjobory ny fikarohana natao tamin’ny pH 1,6 sy ny Tahan’ny Rano miohatra amin’ny Vainga (TRV) 8 mL/g, sy tamin’ny pH 1,83 sy TRV 8 mL/g nitrandrahana azy ireo. Ny taham-bokatra azo avy amin’ireo dia 23% sy 13,2% isanisany avy. Ny ambony apanga azo avy amin’ny LMP dia avo 1,5 mihoatra raha oharina amin’ny mason-karena, avo telo heny latsaka kely kosa ho an’ny HMP.
Teny hidy : Pektina, fafana FFF, taham-bokatra, famaritana toetra, fanatsarana, mason-karena, fampiasana azy