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 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 33 Issue: 3
  • Publication Date: 1996
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.240-242
  • Middle East Technical University Affiliated: Yes

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.