1978 Volume 25 Issue 11 Pages 622-627
The previous work has shown that the formulation containing sugar fatty acid ester and potassium pyrophosphate gave good effect on peeling of Satsuma Mandarin segments. In the present work, application of the formulation to an industrial usage was studied with respect to the following points; (1) Durability of the peeling effect; (2) Stability of the formulation in HCl and NaOH solutions; (3) Influence of the formulation on muddiness in syrup, flavor and other quality of canned Satsuma Mandarin segments; (4) Content of the formulation residue in peeled segments; (5) Foaming power of the peeling solution; (6) Peeling effect at several plants. From the view point of the application, desirable results were obtained by the tests mentioned above. In addition, segmentation by machine was more effective for peeling of the segments than that by hand. Furthermore, peeling condition by Taru method was relatively mild as compared with that by Toyu, regardless of the presence of the formulation.
