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Chemical (sodium-hydroxide) peeling of fruits and vegetables: Physicochemical mechanisms and process optimization.

机译：水果和蔬菜的化学（氢氧化钠）去皮：物理化学机理和工艺优化。

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he sequence of events during the chemical or lye (NaOH) peeling of selected model commodities, tomato (Lycopersicon esculentum) and pimiento pepper (Capsicum annum L.), is examined. In an empirical study with pimiento peppers, response surface methodology (RSM) was used to analyze pilot plant experimental data. Results indicated that NaOH concentration and processing time are the most significant factors during a peeling operation with temperature being less important when ranging from 80;A diffusion cell was designed and a method for measuring the diffusivity of chemicals through biological membranes (such as skins of fruits and vegetables) was developed. The method was then used to investigate the diffusion of NaOH through the skin of tomatoes and pimiento peppers. The skin diffusivity was found to be independent of concentration above a certain baseline, which suggests that Fickian diffusion with an instantaneous chemical reaction takes place during peeling. The skin diffusivity of pimiento peppers was 5.5

机译：检查了所选模型商品，番茄（番茄（Lycopersicon esculentum）和甜椒（Capsicum annum L.））化学或碱液（NaOH）脱皮过程中的事件顺序。在对甜椒进行的一项实证研究中，使用响应面法（RSM）分析中试植物的实验数据。结果表明，NaOH的浓度和处理时间是剥皮操作中最重要的因素，温度在80到200范围内时不那么重要;设计了扩散池和测量化学物质通过生物膜（例如水果皮）的扩散率的方法和蔬菜）。然后，该方法用于研究NaOH在番茄和甜椒中的扩散。发现皮肤扩散率与浓度高于某个基线无关，这表明在剥离过程中会发生具有瞬时化学反应的菲克扩散。甜椒的皮肤扩散系数为5.5

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作者
Floros, John Dimitrios.;
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作者单位

University of Georgia.;

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授予单位 University of Georgia.;
学科 Food science.;Chemical engineering.;Agricultural engineering.
学位 Ph.D.
年度 1988
页码 156 p.
总页数 156
原文格式 PDF
正文语种 eng
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Chemical (sodium-hydroxide) peeling of fruits and vegetables: Physicochemical mechanisms and process optimization.

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