had reported that during microwave heating, considerable pressure builds up inside the material.
The high pressure then modifies the physical properties of the orange peel tissues-their subject matter, breaking down the cell structure and improving the capillary-porous structure of orange peel tissues.
This feature allows better penetration of extracting solvent into the tissues, thus improving the subsequent extraction of pectin and confirming the findings of Fishman et al25 and Liu et al26. It is obvious that the main reason for the increased yield in the samples subjected to MW-heating was the improved capillary-porous
characteristics of the raw material.
This ensured better and faster permeation of the extracting agent.