The effects of three independent variables in pectin extraction process, including extraction time (60 & 90 min), pH ofextraction solution (1.5 & 2.0) and water bath temperature (75 & 90ºC) on yield and quality of apple pomace pectin were investigated. The highest pectin yield of 15.20% was obtained at pH 1.5 for 90 min at 90°C, but the highest pectin quality factors were obtained at pH 2.0 for 60 min at 75°C. Statistical analysis indicated that variations of temperature, pH and time had the strongest effects on yield and quality of pectin, respectively
