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How to peel the fruits and vegetables?


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#1 immortal

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Posted 01 June 2009 - 09:06 PM

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


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#2 DavidB

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Posted 03 June 2009 - 12:32 AM

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').



#3 Abdul Qudoos

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Posted 27 June 2009 - 11:00 AM

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.

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#4 Simon

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Posted 02 July 2009 - 07:34 PM

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


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#5 pinayako

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Posted 19 November 2009 - 03:58 AM

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.






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