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LYE PEELING of MANDARINS
Author(s) -
ATHANASOPOULOS P. E.,
VAGIAS G. A.
Publication year - 1987
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1987.tb00131.x
Subject(s) - clementine (nuclear reactor) , alkali metal , chemistry , linear correlation , horticulture , mathematics , nuclear chemistry , statistics , biology , organic chemistry
A comparative study of three mandarins of Chios, Satsuma and Clementine varieties was carried out to determine the appropriate conditions for lye peeling of fruit segments. The peeling process was both temperature and alkali concentration dependent. the time‐temperature correlation was linear while the effect of the alkali concentration was exponential. At low temperature the “Clementine” exhibited higher sensitivity to alkali concentration than the other varieties, while at the highest temperature the “Chios” mandarin was the most sensitive.