Peeling

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

2. PEELING (DEFINITION) REMOVAL OF OUTER LAYER OF FRUIT/VEGETABLE. VERY COMMON METHOD. IMPROVES APPEARANCE AND TASTE OF FINAL PRODUCT

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

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

7. PEELING METHODS 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. PEELING METHODS 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. PEELING METHODS 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.