Studies on caustic peeling of apples


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

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.33, sa.3, ss.240-242, 1996 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Konu: 3
  • Basım Tarihi: 1996
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Sayfa Sayıları: ss.240-242

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.