Equipment for peeling fruit and vegetables by infrared process
Authors: Kemp, J. G. And E. A. Hasselbergs
Description: The ideal method of peeling a fruit or vegetable would be one in which the entire operation is completely automatic. With the ideal method, the peeling losses would not exceed the weight of the histological skin and there would be no appreciable loss in quality such as taste, color, and keeping ability. Present peeling methods vary considerably, depending upon the kind of product and the intended use. Potatoes are peeled by abrasion or by a combination of lye and abrasion. Apples are peeled by a mechanical knife, while tomatoes and peaches are peeled through the use of steam, hot water or lye. In some operations, considerable labor is required in pre paring the product for peeling, loading peeling units, removing skins and r trimming operations. In some instances, the product must be chemically treated or handled in water to prevent discoloration of the exposed flesh. Where flesh is removed with the skin, peeling losses are extremely high, 15 to 18 percent for apples. Such factors affect the cost of peeling and the quality of the finished product. It is apparent that there is room for improvement in peeling methods now employed.
Keywords: equipment for peeling fruit and vegetables by infrared process
Citation: Kemp, J. G. and E. A. Hasselbergs 1963. EQUIPMENT FOR PEELING FRUIT AND VEGETABLES BY INFRARED PROCESS. Canadian Agricultural Engineering 5(1):25-28.
Start page number: 25
End page number: 28