Peel Conditions Research Articles

The Pre-set Peeling Testing Method of the Hydroetangling Wood Pulp-PET Fiber Composite Web Materials

Hydroetangling wood pulp-PET fiber web, which is an excellent wipe material. But some fate short coming-particle peeling, arising when it used as wipes, and the peeling particle would do harm to some devices. Therefore, this case even worse when the fabric damping. The four pre-set peeling tests have been signed for this phenomenon, which have imitated some situations of the pre-set peeling under the mechanics functions. The statistics from these tests, combined the analyzing of the different raw materials and processes of the hydroetangling wood pulp-PET fiber web, are regular and convincible. So it is indicate that the pre-set peeling conditions can be explained well by these four testing methods, which are reasonable and feasible.

Application of a mathematical model for chemical peeling of peaches ( Prunus persica l.) variety Amarillo Jarillo

A previous model developed by the authors for chemical peeling of spherical foods was applied to peaches, which were assimilated to that geometry. Equations for the prediction of chemical peeling time as a function of temperature; alkali concentration and peeled thickness; and texture changes due to the cooking effect during peeling were established. Likewise, weight loss associated to peeling was determined. A total of 128 experiments were performed, involving caustic soda concentration of 1.6, 3.2, 5.6 and 7.3 (g/100 ml) and temperatures of 70, 80, 90 and 97 °C for peeling times from 0 to 8 min at 1-min intervals. Peeling maps to estimate peeling time for practical peeling conditions, including alkali temperature (70–97 °C), alkali concentration (1.6–7.3 g/100 ml), and peel thickness (0.02–0.05 cm) were developed.

PEELABILITY AND YIELD OF PROCESSING TOMATOES BY STEAM OR LYE

Approximately 25% of the processed tomatoes grown in California are made into value-added foods such as whole peeled and diced tomatoes. Peel removal is the first step in this process, and it must be optimized for both quality and yield. The effect of peeling conditions on tomato cultivars Halley 3155 and Heinz 8892 (H 8892) was evaluated. Considerable texture loss results from peeling; however, firmness was greater for cv. Halley 3155 than for cv. H 8892 regardless of peeling conditions utilized. Peeling under low steam pressures (12 psig) was insufficient to adequately peel either cultivar. While high pressure steam (18 psig) was more efficient at peel removal, increasing vacuum level from 20 in. to 24 in. did not improve peelability of either cultivar. Because cultivar affected peelability and yield, specific tomato cultivars should be evaluated and directed to either paste or whole peeled and diced tomatoes as appropriate.

김치생산용 알타리무 전처리가공시스템 개발(III) - 삭피장치의 개발 -

A prototype peeling device with rotating cutter blades was designed to peel altari radish skin. With the designed blades, the maximum peeling depth increased as the cutter clearance increased but the effect of the peeling speed was not significant. The optimal operating conditions for peeling was; the peeling speed was at 0.19m/s when peeled 2.5 blades/sec and the maximum peeling depth was 1.5mm, the minimum peeling depth was 0.5mm, and the leaf rotating speed was 12 rpm, respectively. In the peeling test fur the optimum operation conditions, with a auxiliary rolling device could adjust the rotational speed of the root uniformly, the altari radishes under 70mm diameter were peeled perfectly.

김치생산용 알타리무 전처리가공시스템 개발(II) - 평면형 삭피칼날의 최적형상 -

In this study, peeling test of the Altari radish on kimchi pre-processing system for mechanization was performed with the longitudinal plane peeling type with wider cutting blade than that of the peeled chip's. To determine the optimum cutter shape to match this plane peeling type, the peeling tests depending on variable cutting speed, rake angle and blade angle using the blade with thickness as 2 m and width as 50mm were performed, and the patterns of the peeled chips and peeling resistances were investigated. As the result of the tests, the rake angle of the blade with clean peeled surface of the Altari radish was over <TEX>$45^{\circ}$</TEX>, and the blade angle and rake angle with the minimum peeling resistance was <TEX>$20^{\circ}\;and\;60^{\circ}$</TEX>, respectively. The optimum peeling conditions were; the peeling speed 0.2m/s, blade angle <TEX>$20^{\circ}$</TEX> and the rake angle <TEX>$60^{\circ}$</TEX>, and the peeling resistance of each blade was 15 N.

양파 박피기 개발 (II) - 공기분사식 박피장치 -

This study was carried out to investigate the optimum operating conditions of the air injection type onion peeling device which could be attached to a prototype onion peeler. An onion, stem and root was cut and some vertical line was dug in 1 mm depth on the skin, was put on the two parallel rollers. The diameters of the rollers were 105 mm and the ratio of peripheral velocity was 3:2, and moved by a geared motor. Air from the nozzle with high pressure and velocity was jetted to the rotating onion on the revolving rollers, and then the skin of the onion was stripped. On the test, the rolling characteristics of the experimental materials were measured. The effective peeling conditions were, the number of digging line on the skin of the onion was 4, and the air jet pressure was above 392.3 kPa(4.0 kg/<TEX>$\textrm{cm}^2$</TEX>) when the peripheral velocity was at 2.4 m/s. On these conditions, time requirement to peel an onion was less than 2 sec.

Determining Process Conditions for Chemical Peeling of Asparagus

The effect of NaOH concentration (20 to 60 g/kg), process temperature (55 to 85°C) and time (30 to 120s) on the yield and peeling quality during one stage chemical peeling of asparagus was evaluated using Response Surface Methodology. Asparagus (Argentuil variety) were washed, sorted and cut at a length of 0.125 m. Diameters chosen for the experimental trials were 0.011, O.012, 0.013, O.014 and O.015 m. Asparagus were processed in pilot plant equipment with automatic control of temperature and agitation with compressed air. The predicted models developed for product yield and peeling quality were used for examination of the system behaviour and localization of the optimum conditions. Process conditions for best peeling and maximum yield were the following: (a) NaOH concentration: 26.5 g/kg, temperature: 81.73°C, time 45 s; (b) NaOH concentration: 46.7 g/kg, temperature: 79.78°C and time 45 s.

Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface Methodology

ABSTRACTUsing Response Surface Methodology the effects of NaOH concentration (4–20%), process temperature (55–95°C) and time (1–7 min) was determined on the yield, peeling quality, unpeeled skin and total usage of NaOH. Also evaluated were titratable NaOH in the potato tissue, NaOH penetration and “heat ring” depths during one stage chemical peeling of potatoes (Huincul variety). The best peeling quality, maximum yield and minimum total usage of NaOH was obtained for the following ranges: concentration, 11–13%, time 5–5.70 min and temperature, 90–95°C. The maximum temperature for which the “heat ring” and NaOH penetration depths were equal was 72°C where, at 20% NaOH and 7 min, peeling quality was very good and “heat ring” was absent.

LYE PEELING of MANDARINS

ABSTRACTA comparative study of three mandarins of Chios, Satsuma and Clementine varieties was carried out to determine the appropriate conditions for lye peeling of fruit segments.The peeling process was both temperature and alkali concentration dependent. the time‐temperature correlation was linear while the effect of the alkali concentration was exponential.At low temperature the “Clementine” exhibited higher sensitivity to alkali concentration than the other varieties, while at the highest temperature the “Chios” mandarin was the most sensitive.

Potassium hydroxide for peeling potatoes

Evolutionary operations (EVOP) were used to obtain conditions for optimum peeling of potatoes with KOH. With peeling at temperatures near 93 C, 20.6% KOH with an immersion time of 1 min 40 sec resulted in good peeling. Peeling at temperatures near 68 C required a KOH concentration of 25% and immersion times near 6 min. The higher immersion temperatures and higher KOH concentrations allowed shorter immersion times while obtaining adequate peeling of the potatoes.