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Journals / Gıda / 2009 / Cilt: 34 - Sayı: 1

Use of enzyme in the production of canned grapefruit segment: I. peeling

Atıntop dilim konservesi üretiminde enzim kullanımı: I. kabuk soyma

Cemal KAYA
M. Sertaç ÖZER
Ali ALTAN
Osman KOLAL
Journal
Gıda
Pages
21–28
Publication Date
2022-10-17
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

For peeling; keeping the fruits in water at 95 °C for 5 minutes, removal of the peel around the stem end, scoring the peels of the fruits and keeping the fruits in Peelzym II solution of 0.5% conc. or water under 1.76 kg/cm2 pressure for 60 seconds were found to be suitable for efficiency of the process and quality of the product.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study was undertaken to investigate the effects of enzymatic removal of peel and segment membrane in the production of Canned Grapefruit Segment.
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Key Findings & Data:Firstly optimum conditions for the penetration of enzyme solution into fruit peel were determined.
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Conclusion & Impact:For peeling; keeping the fruits in water at 95 °C for 5 minutes, removal of the peel around the stem end, scoring the peels of the fruits and keeping the fruits in Peelzym II solution of 0.5% conc. or water under 1.76 kg/cm2 pressure for 60 seconds were found to be suitable for efficiency of the process and quality of the product.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study was undertaken to investigate the effects of enzymatic removal of peel and segment membrane in the production of Canned Grapefruit Segment. Firstly optimum conditions for the penetration of enzyme solution into fruit peel were determined. Then, effects of enzyme solution applications on peeling operations were investigated. For peeling; keeping the fruits in water at 95 °C for 5 minutes, removal of the peel around the stem end, scoring the peels of the fruits and keeping the fruits in Peelzym II solution of 0.5% conc. or water under 1.76 kg/cm2 pressure for 60 seconds were found to be suitable for efficiency of the process and quality of the product.

Özet

Bu çalışmada; altıntop dilim konservesi yapımında kabuk soyma ve dilim zarının uzaklaştırılması amaçlarıyla enzim çözeltisi kullanılmasının etkileri araştırılmıştır. Bunun için: önce, çözeltinin meyve kabuğu içine nüfuz ettirilmesi amacıyla uygulanabilecek uygun işlemler, sonra da, enzim çözeltisi uygulamasının kabuk soyma işlemleri üzerindeki etkileri araştırılmıştır. Kabuk soyma işleminde meyvenin; 95 °C sıcaklıktaki suda 5 dakika bekletildikten sonra kapak açma ve kabuk çizme işlemlerini takiben, su ya da %0.5 düzeyindeki Peelzym II çözeltisi içine konulan meyvelerin 1.76 kg/cm2 (25 psi) basınç altında 60 saniye süreyle işleme tabi tutulmasının, hem işlemin etkinliği hem de son ürünün kalitesi açısından uygun olabileceği sonucuna varılmıştır.

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Cite This Article

KAYA, C., ÖZER, M. S., ALTAN, A., KOLAL, O. (2022). Use of enzyme in the production of canned grapefruit segment: I. peeling. Gıda, Cilt: 34 - Sayı: 1, 21–28. https://ajindex.com/articles/525441

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