Concepedia

Steam Peeling

Steam Peeling is a thermal processing method in fruit peeling technology that utilizes pressurized steam to loosen and remove the outer skin of fruits through controlled surface ablation and subsequent pressure differential or mechanical agitation.

17

Publications

788

Citations

52

Authors

21

Institutions

Publications per year

2017–2026

5

Parents

Publications

17

Potato Peel Dietary Fiber Composition:  Effects of Peeling and Extrusion Cooking Processes

Mary Ellen Camire, Dale A. Violette, Michael P. Dougherty et al. · Journal of Agricultural and Food Chemistry · 1997 · 115 citations

, , +17

Biohydrogen production from untreated and hydrolyzed potato steam peels by the extreme thermophiles Caldicellulosiruptor saccharolyticus and Thermotoga neapolitana

Astrid E. Mars, Teun Veuskens, M.A.W. Budde et al. · International Journal of Hydrogen Energy · 2010 · 114 citations

, , +8

PHYSICAL AND CHEMICAL PROPERTIES OF POTATO PEEL AS A SOURCE OF DIETARY FIBER IN BREAD

R. B. Toma, P. H. Orr, B.L. D'Appolonia et al. · Journal of Food Science · 1979 · 94 citations

, , +16

Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling

Gianpiero Pataro, Daniele Carullo, Md. Abu Bakar Siddique et al. · Journal of Food Engineering · 2018 · 94 citations · Full text

, , +17

Implementation of PEF Treatment at Real-Scale Tomatoes Processing Considering LCA Methodology as an Innovation Strategy in the Agri-Food Sector

Álvaro J. Arnal, Patricia Royo, Gianpiero Pataro et al. · Sustainability · 2018 · 62 citations · Full text

, , +17

1–5 of 17

Authors

52

  1. GP
    Gianpiero Pataro

    University of Salerno, Italy

    2 publications · 156 citations

    2

    h-index

  2. GF
    Giovanna Ferrari

    University of Salerno, Italy

    2 publications · 156 citations

    2

    h-index

  3. DV
    Donald V. Schlimme

    University of Maryland, College Park, United States

    2 publications · 41 citations

    2

    h-index

  4. MC
    Min Chung

    National Taiwan University, Taiwan

    2 publications · 44 citations

    2

    h-index

  5. BC
    B. C. Frey

    University of Maryland, College Park, United States

    2 publications · 41 citations

    2

    h-index

1–5 of 52

Institutions

21

  1. University of Maryland, College Park

    College Park, United States

    2 h-index

    6 publications

    123 citations

  2. National Taiwan University

    Taipei, Taiwan

    2 h-index

    2 publications

    44 citations

  3. University of Salerno

    Fisciano, Italy

    2 h-index

    7 publications

    594 citations

  4. Agricultural Biotechnology Research Center, Academia Sinica

    Taipei, Taiwan

    2 h-index

    2 publications

    44 citations

  5. National Chung Hsing University

    Taichung, Taiwan

    2 h-index

    3 publications

    72 citations

  6. University of Maine

    Orono, United States

    1 h-index

    4 publications

    460 citations

  7. Wageningen University & Research

    Wageningen, The Netherlands

    1 h-index

    8 publications

    912 citations

  8. University of North Dakota

    Grand Forks, United States

    1 h-index

    5 publications

    470 citations

1–8 of 21

Venues

  1. Journal of Food Science

    JFS · 4 publications · 171 citations

    4

    h-index

  2. Journal of Food Engineering

    2 publications · 123 citations

    2

    h-index

  3. Journal of Wood Science

    2 publications · 44 citations

    2

    h-index

  4. Journal of Food Processing and Preservation

    1 publications · 57 citations

    1

    h-index

  5. Water Science & Technology

    1 publications · 22 citations

    1

    h-index

1–5