Results 191 to 200 of about 106,262 (241)

LEMON PEEL DEGRADATION MODELING IN THE ENZYMATIC PEELING PROCESS

Journal of Food Process Engineering, 2011
ABSTRACT This work studies the optimization of the enzymatic peeling of Primofiore lemons, focusing on determining the changes that happen in the peel albedo. In this process, the conditions of temperature, time and concentration of the enzymatic preparation were determined in order to produce the maximum peel mass loss related to the best peeling ...
AXEL PAGÁN, JOSEP CONDE, JORDI PAGÁN, ALBERTO IBARZ   +3 more
openaire   +1 more source

PEELING OF YAMS FOR PROCESSING

Journal of Food Processing and Preservation, 1985
White yam (Dioscorea rotundata) lye or flame peeled were evaluated for quality characteristics and peeling loss in comparison to hand peeling. Lye concentration (15–20% at 98°C with a dipping time 3–5 min) effectively removed the histological peel as the flame method, (flame temperature was 857°C and exposure time was 9 min) with a peeling loss of 4 ...
O. ONAYEMI, A. OJO, V. O. ADETUNJI
openaire   +1 more source

Mechanical peeling of pumpkins. Part 2: Modeling of peeling process

Journal of Food Engineering, 2008
A novel mechanical peeling process using an abrasive-cutter brush which applies both abrasive and cutting forces was modeled. An energy consumption model of the peeling process is required to optimize the main influential factors as well as to limit peeling waste and consumed energy. The input and output variables which could be industrially applicable
Emadi, Bagher, Abbaspour-Fard, M, Yarlagadda, Prasad   +2 more
openaire   +2 more sources

Orange peel degradation and enzyme recovery in the enzymatic peeling process

International Journal of Food Science & Technology, 2005
SummaryA detailed study was carried out on enzymatic peeling of oranges in a reactor using an enzyme preparation. This work was focused on determining the changes that happen in the peel albedo of Navelina oranges. Thus, the conditions of temperature and concentration of the enzymatic preparation were optimized in order to produce the maximum weight ...
Axel Pagán, Josep Conde, Albert Ibarz, Jordi Pagán   +3 more
openaire   +1 more source

Thermal Simulation of Peel Grinding Process

Applied Mechanics and Materials, 2009
This paper describes the grinding temperature characteristics in peel grinding. Some mathematical models such as average heat flux, triangular heat flux distribution and workpiece temperatures in the contact area are built. Using triangular heat flux model, the heat flow transferred to wheel and workpiece are analyzed.
Jian Qiu, Ya Dong Gong, Jun Cheng, Yue Ming Liu   +3 more
openaire   +1 more source

Potato Peel Dietary Fiber Composition:  Effects of Peeling and Extrusion Cooking Processes

Journal of Agricultural and Food Chemistry, 1997
Potato peels are a potential source of dietary fiber. The abrasion peeling method used by chip manufacturers results in more starch and less dietary fiber than the steam peeling procedure used for production of dehydrated potatoes. The objective of this study was to identify differences in dietary fiber composition between these types of peels and the ...
Mary Ellen Camire, Dale Violette, Michael P. Dougherty, Michael A. McLaughlin   +3 more
openaire   +1 more source

A SIMPLE CHESTNUT PEELING PROCESS AND PROPERTIES OF THE PEELED KERNELS

Acta Horticulturae, 2009
We developed a simple, fan-driven process to peel chestnuts that utilizes impact to remove shells and pellicle. A working prototype has peeled over 10 tons of Chinese chestnuts at a maximum peeling rate of 150 kg/h output. Capital costs and operating costs of the process are a fraction of the cost of steam or flame peeling technologies.
openaire   +1 more source

Peeling Process in Living Cell Movement Under Shear Flow

Physical Review Letters, 2002
We present a direct optical observation of the behavior of the contact area between a living cell (Dictyostelium discoideum) and a solid substrate under shear flow. It is shown that the membrane is peeled off the substrate. The relationship between the peeling velocity and the applied force is obtained experimentally and explained from the behavior of ...
Emmanuel, Décavé, Daniel, Garrivier, Yves, Bréchet, Franz, Bruckert, Bertrand, Fourcade   +4 more
openaire   +2 more sources

Influence of Processing Conditions On the Peel Behavior of Polyethylene/ Polybutene-1 Peel Systems

Journal of Plastic Film & Sheeting, 2009
The specific peel system low-density polyethylene/isotactic polybutene-1 (PE-LD/iPB-1), which is often used for protective packages, was investigated in this study. The required peel force to open the package depends on the content of iPB-1 and on the processing conditions of the blowing process.
Michael Nase, Beate Langer, Wolfgang Grellmann   +2 more
openaire   +1 more source

Valorization of Dry Orange Peel Residues by Gasification Process

2016
The growing need to reduce the environmental impact of the modern lifestyle imposes a continuous development of novel technologies aimed at a severe reduction of pollutant emissions in order to ensure a tolerable quality of life in metropolitan areas. Among potential alternatives, particular attention has been recently addressed toward the exploitation
V Chiodo, S Maisano, G Zafarana, F Urbani, A Galvagno, M Prestipino, S Freni   +6 more
openaire   +2 more sources