Study of Mechanical Deformations on Tough Skinned Vegetables during Mechanical Peeling Process (A Review)

Shirmohammadi, Maryam; Yarlagadda, Prasad; Kosse, Vladis; Gu, YuanTong

doi:10.5176/2251-3701_1.1.6

Cited by 13 publications

(8 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mechanical peeling includes the use of intensive energy to employ a device to remove peel from a fruit or vegetable (Shirmohammadi et al, 2012). Depending on the peel properties, it generally includes the use of a drum or roller system, blades or knives system, and abrasive devices that remove the peel by directly interacting with the peel (Fadeyibi & Faith Ajao, 2020;Tapia et al, 2015).…”

Section: Mechanical Peelingmentioning

confidence: 99%

See 1 more Smart Citation

Advances in peeling techniques for fresh produce

Kohli

Champawat

Mudgal

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

Peeling is a significant stage of post-harvest processing of fruits or vegetables. The most adopted peeling methods are mechanical, steam, chemical, and manual peeling. Apart from these methods, some other methods such as enzymatic, infrared, and some methods like ohmic heating, ultrasound-assisted lye peeling, and pulse electric fieldassisted steam peeling are also used. To concern the freshness of the product, manual peeling is the most ideal method but it consumes an inefficient amount of time and physical labor. Mechanical method consumes less time and under this process, the collected peel can be utilized in the by-product stream. Lye peeling is an efficient method but the disposal of lye after the process is an environmental concern. Adjusting this system to include ultrasound, ohmic heating and CO 2 laser drilling coupled with moderate electric fields can be used to reduce the lye requirement. Enzymatic peeling produces good quality products with low waste but can only be applied to fruits whose distinct separation of peel from the flesh is needed. PEF-assisted steam peeling helps immensely in terms of cost-saving by reducing the high use of steam. Infrared dry-peeling only heats the superficial layer of fruits and possesses minimal effect in an edible inner portion of fruit. It uses less time with low peeling loss, high peelability, high peeling yields, thin skin is peeled-off, but needs more research to justify industry implementation. In conclusion, the novel method assisted peeling can be used to save the time, environment, and quality of the fruit or vegetables. Practical applicationsPeeling is the primary post-harvest process applies to the group of foods and it is crucial to have minimal damage to the products at this stage. For utilization of the peeling process in any processing, the knowledge of the all available and efficient peeling process for the individual fruit or vegetable is necessary. The main objective of the review is to outline the applicable current and novel peeling techniques for the commodities with their process conditions, mechanisms, advantages, and disadvantages. | INTRODUCTIONFruits have an outer layer or covering known as the pericarp, cuticle, skin, or peel. This outer layer is made up of cells that form a polymer matrix with intra-cuticular waxes covered in a polymeric skeleton (Caseres, Andrade, & Filho, 2012). It has many physiological functions, but most importantly acts as a barrier to protect against entry by pathogens, mechanical damage, nutrient leaching, and water loss (Peschel, Franke, Schreiber, & Knoche, 2007). Peels might either be consumed or removed, depending on their properties. Fruits like guava, apple, and grapes have a cohesive peel, which is tightly attached to the pulp and as the fruit matures, the peel becomes

show abstract

Section: Mechanical Peelingmentioning

confidence: 99%

“…The physical and mechanical properties of the outer layer of the commodities (shown in Table 1) drive peeling efficiency (Shirmohammadi et al, 2012). The peeling efficiency and material loss are also affected by the load on the machine, duration of peeling, and the speed of rotation of the drum.…”

Section: Mechanical Peelingmentioning

confidence: 99%

Advances in peeling techniques for fresh produce

Kohli

Champawat

Mudgal

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Mechanical Peeling: Mechanical peeling includes different types of process that interact directly with skin and then removes the skin. Common commercial mechanical peelers are abrasive devices, drums, rollers, knives and milling cutters 74 . Developed a power operate batch type mechanical peeler for potato peeling 75 .…”

Section: Manual Peelingmentioning

confidence: 99%

Post harvest technology of papaya fruits and it’s value added products-a review

Vikrant¹,

Singh²,

Chandra³

et al. 2019

Prog. Agri.

View full text Add to dashboard Cite

show abstract

“…Mechanical peelers can provide high quality fresh fi nal products and they are environmental friendly and nontoxic. The main factors affecting the peeling process are mechanical and physical properties of fruit and vegetable tissues, such as skin thickness, fi rmness, toughness, variety, rupture force, cutting force, maximum shearing force, shear strength, tensile strength and rupture stress (Shirmohammadi et al 2012 ). The general downside of these methods relates to the associated material loss; however, it is still preferred among the current methods.…”

Section: Mechanical Peelingmentioning

confidence: 99%

“…Common commercial mechanical peelers are abrasive devices, drums, rollers, knives and milling cutters (Shirmohammadi et al 2012 ). Mechanical peelers can provide high quality fresh fi nal products and they are environmental friendly and nontoxic.…”

Section: Mechanical Peelingmentioning

confidence: 99%