Studies on caustic peeling of apples


Bayindirli L., Bayindirli A. , Sahin S. , Sumnu G. , Gider S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.33, no.3, pp.240-242, 1996 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 3
  • Publication Date: 1996
  • Title of Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Page Numbers: pp.240-242

Abstract

Effects of temperature, concentration of NaOH solutions and immersion time on caustic peeling of apples were studied. NaOH solutions of 6, 9, 12 and 15% were heated to 60, 70, 80, and 90 degrees C at various immersion times were used, until more than 98% peeling was achieved. Temperature of caustic solution versus immersion time plot showed a linear trend. Concentration of the caustic solution changed linearly with respect to immersion time. Increase in both temperature and concentration reduced the immersion time needed for efficient peeling.