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ABSTRACT
The aims of this present syudy were to investigate time, temperature and concentration relations for caustic peeling of kiwifruits and to develope a mathematical model. Caustic soda (NaOH) solutions with different concentrations (14, 17, 20 and 23%) were used in the experiments at 80, 85, 90 and 95 °C for varying time intervals. According to results obtained, either the time- temperature or the time-concentration correlations were linear. As the most effective peeling method, treatment with % 23 caustic soda at 95 °C for 4.5 min was determined. The accomodation between the model developed and the peeling values was tested with regression analysis.