A model of an extraction process of pectin from vegetable raw material is proposed, and factors determining the extraction efficiency are discussed. Based on the model, a new method of pectin extraction has been developed using pulsating hydrodynamic action on fruit mass during turbulent recirculation. An appropriate flow pattern and diagrams of typical cyclic changes in local time‐mean velocity and pressure of the fluid are presented. These show steep local gradients which are thought to cause flexing and disruption of cell walls thereby accelerating pectin removal. Laboratory and industrial tests of the new method and equipment resulted in an increased yield of pectin (30‐60%), faster extraction (2‐5 times) and increased extract concentration (over 0.5%) compared to already established processes.