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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.com/id/eprint/314

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