Studies on caustic peeling of apples

Date

1996-05-01

Author

Bayindirli, L
Bayındırlı, Alev
Şahin, Serpil
Şümnü, Servet Gülüm
Gider, S

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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.

Subject Keywords

Apple, Mathematical analysis, Caustic peeling

URI

https://hdl.handle.net/11511/53600

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Collections

Department of Food Engineering, Article

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Citation Formats

L. Bayindirli, A. Bayındırlı, S. Şahin, S. G. Şümnü, and S. Gider, “Studies on caustic peeling of apples,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 240–242, 1996, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/53600.