Studies on caustic peeling of apples
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.33, sa.3, ss.240-242, 1996 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 33 Sayı: 3
- Basım Tarihi: 1996
- Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.240-242
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
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.