ABSTRACT
Peeling is a common unit process for many fruits and vegetables to produce fresh-cut, minimally processed, and canned food products. The peeling process intends to remove the inedible or undesirable layer of rind or skin from raw produce. Through the peeling process, peeled products are prepared to meet high quality and safety requirements for human consumption or for other forms of subsequent processing, such as dicing, cutting, and canning. In food production lines, the peeling operation represents an important preparatory step, and it is typically performed at the initial stage [1]. After peeling, the appearance, texture, flavor, or nutrient values of the peeled product may be altered from raw materials. Hence, the peeling process can significantly contribute to changes in the storability, palatability, digestibility, and bioavailability of final food products [2].
