STUDIES ON CAUSTIC PEELING OF APPLES

Authors
BAYINDIRLI L BAYINDIRLI A SAHIN S SUMNU G GIDER S
Citation
L. Bayindirli et al., STUDIES ON CAUSTIC PEELING OF APPLES, Journal of Food Science and Technology, 33(3), 1996, pp. 240-242
Citations number
8
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
33
Issue
3
Year of publication
1996
Pages
240 - 242
Database
ISI
SICI code
0022-1155(1996)33:3<240:SOCPOA>2.0.ZU;2-4
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 im mersion times were used, until more than 98% peeling was achieved. Tem perature of caustic solution versus immersion time plot showed a linea r trend. Concentration of the caustic solution changed linearly with r espect to immersion time. Increase in both temperature and concentrati on reduced the immersion time needed for efficient peeling.