4 replies to this topic

[immortal]

I need help how to peel fruits and vegetables? Ex: Orange, potato or tomato? Can you give me some application recommendation about peeling?

[DavidB]

Presume you are looking at mechanical means of peeling these.

Potato: Carborundum peeler - after high pressure jet/agitation washing potatoes are agitated in a rotating drum drum which is lined with a carborundum (rough) surface which removes the peel. Potatoes may need an antioxidant (eg citric or ascorbic acid and calcium chloride all 0.5%) in the final rinse water to stop browning. Final mechanical knife peeling may be required.

Tomatoes: lye peeler - agitation in hot NaOH solution then mechanical removal of skins.


Oranges: Not to sure about this - I believe this is done by Enzymatic and steam peeling.

In all cases microbiological quality of the especialy final wash water must be good. (Use of chlorine or Hydrogen Peroxide eg Ecolab 'Tsunami').

[Abdul Qudoos]

I need help how to peel fruits and vegetables? Ex: Orange, potato or tomato? Can you give me some application recommendation about peeling?

Please find as attachment for Orange peeling by enzymatic.

Attached Files

•  Enzyme_For_Fruit_Juice_Processing.rtf   2.22KB   43 downloads
•  peeling_of_orange.jpg   75.18KB   29 downloads
•  orange_juice.jpg   54.35KB   32 downloads

[Simon]

Immortal, have the answers provided you with some ideas on methods of peeling fruits and vegetables?

[pinayako]

Hi DavidB,

Regarding peeled potatoes is it advisable to use sodium metabisulfite to stop browning? And what would be the minimum/maximum concentration and how is it measured?

Thanks.