Peeling and the physical and chemical properties of kiwi fruit

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dc.contributor.buuauthorGüldaş, Metin
dc.contributor.departmentUludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.tr_TR
dc.contributor.orcid0000-0002-5187-9380tr_TR
dc.contributor.researcheridU-1332-2019tr_TR
dc.contributor.scopusid35617778500tr_TR
dc.date.accessioned2022-03-30T10:45:20Z
dc.date.available2022-03-30T10:45:20Z
dc.date.issued2003-10
dc.description.abstractHand peeling of kiwi fruit has some disadvantages such as difficulty during peeling, increase of loss in weight and nutritional value. Peeling of kiwi fruits with alkali (NaOH) was investigated. Some chemical (acidity, pectin, and chlorophyll) and physical properties (Hunter color value and weight loss) of the fruits were determined after selected alkali peeling methods were used. Peeling methods at 80, 90 or 100C temperatures; in 13, 18 or 23% of NaOH solutions and for 3, 4 or 5 min durations were tested and compared with hand peeling. Weight (fruit tissue) loss in hand peeling was higher than alkali peeling. Peeling with alkali was easier. Nutritional value (ascorbic acid content) of alkali peeled fruits was higher than hand peeled kiwi fruit. Because of less weight loss, better green color and high pectin content the method including 15% of NaOH solution at 95C for 4 min was selected as most advantageous peeling method.en_US
dc.identifier.citationGüldaş, M. (2003). “Peeling and the physical and chemical properties of kiwi fruit”. Journal of Food Processing and Preservation, 27(4), 271-284.en_US
dc.identifier.endpage284tr_TR
dc.identifier.issn0145-8892
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-0344497357tr_TR
dc.identifier.startpage271tr_TR
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2003.tb00517.x
dc.identifier.urihttp://hdl.handle.net/11452/25446
dc.identifier.volume27tr_TR
dc.identifier.wos000186441200002tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science and technologyen_US
dc.subjectCell-wallen_US
dc.subjectKiwifruiten_US
dc.subjectStorageen_US
dc.subjectFrozenen_US
dc.subjectChlorophyllen_US
dc.subjectPectinen_US
dc.subjectSlicesen_US
dc.subjectActinidia chinensisen_US
dc.subjectActinidia deliciosaen_US
dc.subjectAcidityen_US
dc.subjectFruit juicesen_US
dc.subjectHarvestingen_US
dc.subjectNutritionen_US
dc.subjectPeelingen_US
dc.subjectAlkali peeling methodsen_US
dc.subjectFruitsen_US
dc.subject.scopusFruit; Lye; Tomatoesen_US
dc.subject.wosFood science and technologyen_US
dc.titlePeeling and the physical and chemical properties of kiwi fruiten_US
dc.typeArticle
dc.wos.quartileQ4en_US

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