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Mitigation of the Tomato Lye Peeling Process
| Title: | Mitigation of the Tomato Lye Peeling Process |
| Author: | Yaniga, Bradley S. |
| Description: | Tomato lye peeling experiments were conducted to determine whether tomato maturity, post-harvest age, type of base, or the type of pretreatment has significant effects upon tomato peelability. Results show that tomatoes are significantly more difficult to peel as they mature on the vine. Similarly, increasing post-harvest ages make tomatoes more difficult to peel as well. No significant differences exist between tomato peelability for sodium hydroxide and an equimolar mixture of ammonium and potassium hydroxide at the same total hydroxide concentration. Thus, substituting sodium hydroxide for an equimolar mixture of potassium and ammonium hydroxide would produce statistically insignificant differences in tomato peeling. The best pretreatment for lye peeling was determined to be a mixture of water and octanoic acid provided that its presence is greater than its solubility point. Other functional groups such as aldehyde, ketones, and alcohols proved to be ineffective as a pretreatment. Mercerization and osmotic effects appear not to be mechanisms through which lye peeling occurs. Strong bases act to depolymerize pectin in the middle lamella, which separates the cuticle from the fruit. Applying advanced statistical principles of design of experiments to tomato lye peeling would greatly increase the validity of further experiments. Future work will include additional multifactor lye peeling experiments at the laboratory scale or pilot plant scale. |
| Permanent Link: |
http://rave.ohiolink.edu/etdc/view?acc_num=toledo1180634446
http://hdl.handle.net/2374.OX/19336 |
| Date: | 2007 |
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