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To extract apple pectins, apple pomace (AP) was extruded under 14 different conditions of screw speed (250-350rpm), feed rate of 30-40 kg/hr, and 20-30% moisture content using twin-screw extrusion. Response surface methodology(RSM), based on three variables by three-level factorial design, was employed to investigate effects of screw speed, feed rate,and moisture on dependent variables of extrudates, soluble dietary fiber (SDF), yield of anhydrogalacturonic acid (YAGA)representing pectin, and intrinsic viscosity ([η]). Second order models were used to generate three-dimensional responsesurface for dependent variables, and their coefficients of determination (R2) ranged from 0.96 to 0.99. Moisture contentshowed highest effect on solubilization of AP.