MATHEMATICAL-MODEL FOR THE CHEMICAL PEELING OF SPHERICAL FOODS

A model for the chemical peeling process of foods with spherical geome try, using the concept of the unreacted core model, has been developed . Equations for the prediction of peeling times, weight losses and tex ture changes during peeling, as a function of the variables involved i n the process were established. The model was experimentally evaluated using guava, showing significant or highly significant relationships for the fitting of the experimental data to the equations comprising t he model. A general procedure to calculate peeling maps relating diffe rent ranges of alkali concentration (0.8-15%), peeling temperatures (7 0-100-degrees-C) and texture in the peeled product (7-12 mm penetratio n) for various peel thickness (1-7 mm) was illustrated for this fruit.