Technologies with a peel.(Plants of Tomorrow: Tomato Peelers)(tomato peeling technologies): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on July 1, 1999. The length of the article is 1600 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Tomato peeling technology is currently a choice between caustic soda or steam. Steam peeling, which became the technology of choice in the 1970s and the 1980s due to environmental concerns about the caustic soda process, continues to be the dominant choice in the 1990s due to its high yield and high throughput advantages. Caustic soda or lye peeling, despite a yield loss of about 20%, is experiencing a resurgence due to its superior quality surface finish.

Citation Details
Title: Technologies with a peel.(Plants of Tomorrow: Tomato Peelers)(tomato peeling technologies)
Author: G. Jeffrey Hoch
Publication:Food Processing (Magazine/Journal)
Date: July 1, 1999
Publisher: Putman Media, Inc.
Volume: 60 Issue: 7 Page: 82(3)

Distributed by Thomson Gale