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Methods for Peeling Fruits and Vegetables : A Critical Evaluation
Radhakrishnaiah Setty, G. and Vijayalakshmi, M. R. and Usha Devi, A. (1993) Methods for Peeling Fruits and Vegetables : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (3). pp. 155-162.
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Abstract
Various methods and machinery used for peeling fruits and vegetables, along with latest developments, have been critically discussed. Advantages of each system have been cited to allow the assessment of the overall effect of using a particular system in a given processing situation. The effect of peeling on the colour, appearance and composition of peeled material is also discussed.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Fruit and vegetable peeling, Peeling methods, Machinery, Modifications, Advantages and limitations, Peel losses, Effluent quality. |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Jan 2006 |
| Last Modified: | 28 Aug 2018 05:45 |
| URI: | http://ir.cftri.res.in/id/eprint/314 |
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