PEELING AND ITS TYPES ARE BEEN COVERED IN THIS TOPIC IT COVERS ABOUT : PEELING BY HAND,MECHANICAL PEELING,ABRASIVE PEELING,FLAME PEELING,HOT WATER PEELING,FLASH STEAM PEELING,LYE PEELING

1. TOPICS TO BE COVERED
• DEFINITION
• PEELING METHODS
PRESENTATION BY
UTKARSH JAIN

2.  REMOVAL OF OUTER LAYER OF FRUIT/VEGETABLE.
 VERY COMMON METHOD.
 IMPROVES APPEARANCE AND TASTE OF FINAL PRODUCT

3. 1. PEELING BY HAND.
• USED FOR IRREGULAR SHAPED FRUITS/VEGETABLES.
• PEELED BY KNIFE WITH CURVED BLADE &SPECIAL GUARD.
• IT REGULATES DEPTH OF PEELING.
• ALL FRUITS AND VEGETABLE CAN BE PEELED.

4. 2.MECHANICAL KNIFE PEELING.
• STATIONARY BLADES ARE PRESSED AGAINST ROTATING
FRUIT/VEGETABLE.
• COMMODITY PEELED: APPLE PEAR ,PINEAPPLE

5. 3.ABRASIVE PEELING.
• COMMODITY :PLACED IN ROTATING BOWL LINED WITH
CARBORUNDUM CRYSTALS WHICH ACTS AS ABRASIVE
SURFACE.
• SURFACE REMOVES SKIN BY CONTINUOUS WATER SUPPLY.

6. 4. FLAME PEELING
• CONVEYER BELT CARRIES AND ROTATES FOOD TROUGH
FURNANCE.
• FURNANCE TEMPERATURE: >1000 DEGREE CELCIUS.
• COMMODITY PEELED:ONION,GARLIC,ETC.

7. 5.HOT WATER PEELING.
• FOOD IS SCALDED IN BOILING WATER.
• WHY?? TO SOFTEN AND LOOSEN SKIN.
• IT IS FURTHER REMOVED MANUALLY.
• COMMODITY USED: TOMATO,POTATO ETC.

8. 6.FLASH STEAM PEELING.
• COMMODITY: FED INTO SLOW ROTATING PRESSURE
VESSEL.
• HIGH PRESSURE STEAM IS THEN INTRODUCED.
• FOOD SURFACE IS EXPOSED FOR SPECIFIED PERIOD.
• RELEASING PRESSURE CAUSES SURFACE OF FOOD TO
FLASH OFF.
• FINISHING DONE BY ADDITIONAL WATER SPRAYS.

9. 7.LYE PEELING.
• LYE:BOILING AQUEOUS SOLN. OF CAUSTIC SODA OR
POTASSIUM HYDROXIDE.
• USED IN CONJUNCTION WITH AMPLE WATER SUPPLY AND
HEAT SOURCE.
• HOT LYE LOOSENS SKIN FROM FLESH
• REMOVED BY GENTLE RUBBING.
• QUICK AND EFFICIENT METHOD.