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PEELING AIDS AND THEIR APPLICATION TO CAUSTIC PEELING OF TOMATOES
Author(s) -
NEUMANN H. J.,
SCHULTZ W. G.,
MORGAN J. P.,
SCHADE J. E.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02560.x
Subject(s) - caustic (mathematics) , sodium hydroxide , pulp (tooth) , chemistry , natural rubber , pulp and paper industry , nuclear chemistry , food science , organic chemistry , mathematics , dentistry , medicine , engineering , mathematical physics
Tomato pulp recovered from acidified and screened caustic (sodium hydroxide) peelings obtained from rotating rubber disc peelers at a cannery in 1975 was found to be a potential food material. However, this pulp contained high levels (150‐450 ppm) of peeling aids used in commercial caustic baths; these are not approved food additives. In the spring of 1976, a preliminary study evaluated 50 compounds and various procedures for their peeling aid efficiency. Compounds tested included carboxylic acids (C 2 ‐C 1 8 ) and their esters and salts and other surfactants, emulsifiers, and proprietary mixes. The most effective and acceptable peeling aids were C 2 ‐C 8 saturated fatty acids. For the processing variety, VF145B‐7879, the most effective peeling was with a pretreatment of 0.5% octanoic acid at 65°C for about 1 mm, followed by the usual caustic immersion. This was at least as effective as using the octanoic acid directly in the caustic bath.