LYE PEELING of MANDARINS
Identifieur interne : 004164 ( Main/Exploration ); précédent : 004163; suivant : 004165LYE PEELING of MANDARINS
Auteurs : P. E. Athanasopoulos [Grèce] ; G. A. Vagias [Grèce]Source :
- Journal of Food Process Engineering [ 0145-8876 ] ; 1987-10.
Abstract
A comparative study of three mandarins of Chios, Satsuma and Clementine varieties was carried out to determine the appropriate conditions for lye peeling of fruit segments. The peeling process was both temperature and alkali concentration dependent. the time‐temperature correlation was linear while the effect of the alkali concentration was exponential. At low temperature the “Clementine” exhibited higher sensitivity to alkali concentration than the other varieties, while at the highest temperature the “Chios” mandarin was the most sensitive.
Url:
DOI: 10.1111/j.1745-4530.1987.tb00131.x
Affiliations:
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