Testing and Evaluation of Peeling Tools

Abstract

Background: In different regions of the country, they use the only knife for cutting, peeling and chopping the vegetables. The knife caused some design related problems when it is used for peeling. The present study was undertaken to identify those problems and suggest appropriate tool for same purposes.Methods: The performance of each tool (knife and peeler) was studied after a year of use by rural women for peeling purposes. Performance of peeling was analyzed on the basis of peeling efficient, peel thickness, peel weight proportion and capacity of each tool. A psychophysical study was done to compare the both tools based on women preferences. Conclusion: The capacity and peeling efficiency of the peeler (x=980.39±80.5 grams/min and respectively) were found to be higher than knife (x=440.26±38.9 grams/min. and). The wastage of fruits/vegetables in peel was also found less (9.0% with thickness of peel was (x=1.1±1.9mm) by using peeler. Peeler was found to be reducing the peeling time (35.29%) as well as making the peeling task easy (∑=3.54) for women. As well as use of peeler was significantly (p=0.05) reducing the problems of pain, stiffness, cuts in hands and was found highly accepted (∑=4.37) by women for peeling purposes.

Physical characterization of frozen fruits from eight cultivars of the North American pawpaw (Asimina triloba)

“…Generally, in industrial fruit pulp extraction and processing, various peeling technologies are used. These peeling technologies include mechanical peelers which may be calibrated to peel fruits with peel thickness ranging between 1 and 4 mm ( 32 , 33 ). However, since the pawpaw fruits have thinner peels (4–13 times thinner than those of mangoes), industrial peelers for other fruits of similar shape and size (like mangoes) may be recalibrated for peeling of pawpaw fruits during industrial processing of pawpaw fruits.…”