Potassium hydroxide replacement for lye (sodium hydroxide) in tomato peeling

Journal of Food Processing and Preservation

Volumn 30, Issue 1, 2006, Pages 15-19

  Das, D J ^a   Barringer, S A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 33645124175     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2005.00043.x     Document Type: Article

References (6)

1. ALBERT, A. and SERJEANT, E.P. 1971. Ionization Constants of Acids and Bases. Chapman & Hall, Ltd, London.
2. BROWN, H.E., MEREDITH, F.I., SALDANA, G. and STEPHENS, T.S. 1970. Freeze peeling improves quality of tomatoes. J. Food Sci. 35, 485-488.
3. FLOROS, J.D., WETZSTEIN, H.Y. and CHINNAN, M.S. 1987. Chemical peeling as viewed by scanning electron microscopy: Pimiento peppers, a case study. J. Food Sci. 52, 1312-1320.
4. PERRY, R.H., GREEN, D.W. and MALONEY, J.O. (eds.) 1997. Perry's Chemical Engineer's Handbook. McGraw-Hill Companies, Inc., Columbus, OH.
5. SHETTY, R.G., VIJAYALAXMI, M.R. and DEVI, A.U. 1993. Methods for peeling fruits and vegetables: A critical review. J. Food Sci. Technol. 50(3), 155-162.
6. STEPHENS, T.S., BROWN, H.E. and SALDANA, G. 1973. Effect of different submergence times in hot calcium chloride on peeling efficiency of tomatoes. J. Food Sci. 38, 512-515.