Enzymatic peeling of apricots nectarines and peaches

TOKER, İlkem
Bayındırlı, Alev
Different combinations of Peelzym (I, II, III and IV) concentration (0.1, 0.55, 1 cm(3) enzyme/100 cm(3) solution), temperature (20degreesC, 35degreesC, 50degreesC), pH (3.0, 4.5, 6.0) and time (20, 40, 60 min) were used for enzymatic peeling of apricots, nectarines and peaches. The optimum conditions were determined by using response surface methodology. Peeling yield, absorption of enzyme solution and texture changes were measured after peeling. For peeling of apricots with Peelzym IV, the optimum temperature was 45degreesC; the optimum values of time were in the range of 57-60 min and that of pH and enzyme concentration were in the ranges of 3-3.5 and 0.85-0.90 cm(3) enzyme/100 cm(3) solution, respectively. Optimum conditions of peeling for nectarines were determined to be temperature, 44-47degreesC; time, 53-58 min; pH, 3.5-4.1; and enzyme concentration, 0.70-0.90 cm(3) enzyme/100 cm(3) solution by using Peelzym I. For peaches the ranges were 41-46degreesC for temperature, 44-54 min for time, 3.6-4.5 for pH and 0.73-0.90 cm(3) enzyme/100 cm(3) solution by using Peelzym IV. By this method, peeling was successful at moderately high temperatures. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
Lwt-Food Science And Technology


Enzymatic Hydrolysis of Fruit Peels and Other Lignocellulosic Biomass as a Source of Sugar
POCAN, Pelin; BAHÇEGÜL, Erinc; Öztop, Halil Mecit; Hamamcı, Haluk (2018-06-01)
Glucose and reducing sugars were obtained from corn cobs, orange and pomegranate peels by employing different enzymatic hydrolysis and pretreatment strategies. For the hydrolysis of corn cobs, effect of alkaline pretreatment was examined. Effect of cellobiase loading on hydrolysis was also investigated. Glucose content was measured using a Blood Glucose Monitor. When cellobiase was also added to hydrolysate, glucose and TRS yield increased from 20 and 34% respectively. Unlike corncobs, alkaline pretreatment...
Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose
Wang, Bao; Wang, Li-Jun; Li, Dong; Özkan, Necati; Li, Shu-Jun; Mao, Zhi-Huai (2009-07-11)
Rheological properties of 5% (w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) were studied. The 5% WMS paste displayed strong anti-thixotropic behavior based on the heating method adopted (heating in water bath for 40 min with mixing at 200 rpm). The addition of XG could accelerate the formation of new structure of the WMS/XG mixed pastes under shear conditions, and XG could also decrease the in-shear recoveries of ...
Improving catalytic efficiency in the methanol oxidation reaction by inserting Ru in face-centered cubic Pt nanoparticles prepared by a new surfactant, tert-octanethiol
Sen, Fatih; Goekagac, Guelsuen (2008-05-01)
PtRu/C catalysts, which have different atomic percent ratios of Pt and Ru (Pt/Ru = 0.8 (catalyst A), 2.1 (catalyst B), and 3.5 (catalyst C)), were prepared using PtCl4 and RuCl3 as starting materials and tert-octanethiol as a surfactant for the first time. Each was characterized by X-ray diffraction, transmission electron microscopy, energy dispersive analysis, X-ray photoelectron spectroscopy, cyclic voltammetry, and elemental analysis, and their activities were determined toward the methanol oxidation rea...
Studies on caustic peeling of apples
Bayindirli, L; Bayındırlı, Alev; Şahin, Serpil; Şümnü, Servet Gülüm; Gider, S (1996-05-01)
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 immersi...
Rheological characterization of polyethylene glycol based TiO2 nanofluids
YAPICI, KERİM; KEKLİKCİOĞLU ÇAKMAK, NEŞE; Ilhan, Naciye; Uludağ, Yusuf (2014-11-01)
Rheological characterization of TiO2 nanoparticle dispersions in polyethylene glycol (PEG 200) is presented over 1-10 wt% particle mass fraction range in terms of shear viscosity, thixotropy and linear viscoelasticity. A stress controlled rheometer fitted by a cone-and-plate system was employed for the rheological measurements between -10 degrees C and 40 degrees C. The non-linear viscoelastic experiments revealed that TiO2-PEG 200 nanofluid exhibits a shear thinning behavior when particle mass fraction exc...
Citation Formats
İ. TOKER and A. Bayındırlı, “Enzymatic peeling of apricots nectarines and peaches,” Lwt-Food Science And Technology, pp. 215–221, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48217.