Hello to everybody
It's a pleasure to write you all
Let me explain a doubt to you regarding to pectin extraction. The process involved the use of pressure (2 bar) and temperature. It is said that pressure reduce the level of pH. Since this process improve the pectin yield and reduces the extraction time, there is this situtation. How does pressure reduce the level of pH?
Thank you very much in advance.
Please look at the following below links which may help you in your analysis:
https://derangedphysiology.com/main/core-topics-intensive-care/arterial-blood-gas-interpretation/Chapter%201.1.4/neutrality-and-influence-temperature-and-pressure-ph
https://www.sciencedirect.com/science/article/pii/S0304420316301943
http://scrippsscholars.ucsd.edu/adickson/content/effects-pressure-ph-tris-buffer-synthetic-seawater-0
http://jes.ecsdl.org/content/112/3/350.abstract
Thanks
What is the temperature at 2 bar pressure.There are other sugars which are present (intially) and these might undergo oxidation leading to lowering of pH at high temperature and a high pressure like 2 bar. These acids will ultimately hydrolyze the pectins resulting in low yield.
The pressure reduce the level of pH because it my increase the mixing of CO2 with water which produce carbonic acid leading to decrease of pH.
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