Continuous Concentration Measurement of Pectin Pectin is a thickening and stabilising agent used in the food industry. During its industrial production, pectin is extracted at high temperatures from the dried skins of citrus fruits by hydrolysis. After its separation it is filtered and concentrated by evaporation and then finally precipitated into alcohol. The correct preparation of the pectin solution is a basic requirement for achieving the required product quality. Continuous concentration measurements are essential to ensure optimum control of the continuous process without any system downtimes. As in many sectors of the food industry and also within the production of pectin, random laboratory testing of the refractive index is a common method for determining concentration levels of ma

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