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Effect of Steam Temperature, Speed of Cooling and Cutin Disruption in Steam and Lye Peeling of Apples
Author(s) -
SMITH D. A.,
DOZIER W. A.,
GRIFFEY W. A.,
RYMAL K. S.
Publication year - 1982
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.1365-2621.1982.tb11075.x
Subject(s) - superheated steam , steam explosion , caustic (mathematics) , cutin , chemistry , flash (photography) , superheating , steam drum , pulp and paper industry , materials science , composite material , thermodynamics , optics , biochemistry , engineering , mathematical physics , physics
A laboratory model steam peeler was adapted to accept superheated steam and direct injection of cold water in order to study the effect of rapid heating with superheated steam and rapid cooling under partial vacuum on the peeling efficiency of‘Red Delicious’apples. A test was also designed to determine the effect of physical disruption of the cutin layer on the efficiency of caustic peeling. Steam peeling resulted in higher peeled yields and brighter product color than caustic peeling. The peeled yields were 97.5% for superheated steam‐peeled apples with flash cooling, 91.7% for caustic peeled fruit which had a prepeel treatment to physically disrupt the cutin layer, 85.8% for conventionally caustic‐peeled fruit, and 82.7% for the mechanically peeled control.