אסיף מאגר המחקר החקלאי

Studies on the quality characteristics of canned grapefruit segments. III. Addition of surfactant agents during the lye‐peeling process to improve their quality

Year:

1971

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Volume :

6

Co-Authors:

LEVI, A., Division of Food Technology, Volcani Institute of Agricultural Research, Rehovot, Israel
HERSHKOWITZ, E., Division of Food Technology, Volcani Institute of Agricultural Research, Rehovot, Israel
LUDIN, A., Division of Food Technology, Volcani Institute of Agricultural Research, Rehovot, Israel

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Abstract:

Lye peeling of grapefruit segments greatly facilitates the removal of the carpellary membranes, but causes a decrease in the yield and quality of the whole peeled segments. The HC1 treatment used in some industrial plants not only does not improve the quality, but usually causes a decrease in the yield or in the quality. The use of ‘wetting’agents, such as Faspeel and Tergitol, helps to reduce the temperature or concentration of the lye solution, thereby bringing about an increase in yield and an improvement in the canned segments’quality. Copyright © 1971, Wiley Blackwell. All rights reserved

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