Mathematical analysis of caustic peeling of kiwifruits
M. Guldas1, L. Bayindirli2
Uludag University, Karacabey Technical Vocational School of Higher Education, Department of Food Technology, 16700, Bursa, Turkey
Middle East Technical University, Department of Food Engineering
06531, Ankara, Turkey
Abstract
The aims of this present syudy were to investigate time, temperature and concentration relations for caustic peeling of kiwifruits and to develope a mathematical model. Caustic soda (NaOH) solutions with different concentrations (14, 17, 20 and 23 %) were used in the experiments at 80, 85, 90 and 95 єC for varying time intervals. According to results obtained, either the time- temperature or the time-concentration correlations were linear. As the most effective peeling method, treatment with % 23 caustic soda at 95 єC for 4.5 min was determined. The accomodation between the model developed and the peeling values was tested with regression analysis.