MATHEMATICAL ANALYSIS OF PEELING OF CARROTS.

In this study, carrots of Beypazari variety were chemically and steam peeled. Effects of temperature, concentration of NaOH solutions and immersion time on lye peeling of carrots were studied. The optimum time-temperature-concentration relations of lye peeling of carrots were analyzed mathematically. Experiments were carried out for NaOH solutions of 2.5, 5.0, 7.5 and 10.0 g NaOH / kg at 57, 67, 77 and 87 °C for various immersion times, until more than 98 % peeling was achieved. Complete peeling was achieved for all concentrations and temperatures except 2.5 g NaOH / kg at 57°C. Treatment with 7.5 g NaOH / kg at 77 °C for 10.5 minutes was found to be optimum to peel the carrots. In steam peeling, saturated steam of 130.7 kPa and 107 °C was used. Complete peeling was achieved at 8.5 minutes. In steam peeling, complete peeling was achieved at 8.5 minutes. [ABSTRACT FROM AUTHOR]