Thesis

Topics: Banana, Cavendish banana, Fruit Pages: 3 (861 words) Published: June 19, 2013
Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Chemical Engineering Department

CHE 513
EQUIPMENT DESIGN (LEC)
JUNE 2013
Thesis Proposal| “Utilization of Musa acuminata (Cavendish Banana) Peel for the Production of Pection via Ammonium oxalate-Extraction”|

BS Chemical Engineering|

Añonuevo, Eula Mae Carla R.
Fortuny, Emyl V.
Falculan, Mae Florizel T.
Leonen, Dianna Lyn T.

INTRODUCTION

RAW MATERIAL
The Dwarf Cavendish banana (or simply Cavendish banana), is a banana cultivar originally from Vietnam and China. It is one of the most commonly planted banana varieties from the Cavendish group, and is the leading fruit grown in the Philippines. Its prospect in the domestic and foreign markets is promising as demands for fresh and processed products are increasing. According to the National Industry Cluster Capacity Enhancement Project of the Department of Trade and Industry, “The Philippines’ production area of banana ranked as the third largest in the world at 415,000 hectares in 2004 or about 8.5% of the total world area. It ranked second to India which has 680,000 hectares. The country’s production area from 1990 to 2004 was increasing at a rate of 2.2% per year1.” Cavendish banana also comprises 50 % of the 2.21 million metric tons of banana production in the Philippines from October to December of 2012, as declared by the Bureau of Agricultural Statistics2.

Banana peels are commonly known to be used in compost pits and as fertilizers. Others use it as pain relievers for burns and scratches, for wart removal and splinters removal according to a website called apartmenttherapy.com3.

PRODUCT
Pectin for use in food is defined as a polymer containing galacturonic acid units (at least 65%). The acid groups may either be free, combined as a methyl ester, or as sodium, potassium, calcium or ammonium salts, and in some pectins amide groups may also be present.

It is produced commercially as a white to light...

References: 1. National Industry Cluster Capacity Enhancement Project (Philippines)
* http://www.niccep.dti.gov.ph/cluster.php?code=2
2. Bureau of Agricultural Statistics
* http://www.bas.gov.ph/?ids=fruitssituation
3. http://www.apartmenttherapy.com/7-ways-to-reuse-a-banana-peel-94898
4. http://en.wikipedia.org/wiki/Pectin
5. Characterization of Pectin from Different Fruit Wastes, by Apsara Madhav and P.B. Pushpalatha, 2002
6. Comparative chemical characteristics of hydrochloric acid- and ammonium oxalate-extracted pectin from roselle (Hibiscus sabdariffa L.) calyces, Nazaruddin, R., Noor Baiti, A. A., Foo, S. C., Tan, Y. N. and Ayob, M. K., 2013
7. Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization, Bocki Min, Jongbin Lim, Sanghoon Ko, Kwang-Geun Lee, Sung Ho Lee, and Suyong Lee, 2011
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