Peeling

Peeling is a preliminary preparation step in food processing in which the outer skin or rind is removed from fruits and vegetables, for example peaches and tomatoes. It is frequently preceded by blanching, a brief heat treatment that loosens the skin and inactivates enzymes such as peroxidases and polyphenol oxidases, thereby prolonging the shelf life of frozen foods by limiting enzymatic browning and flavor deterioration. Mechanical, steam, lye, or manual peeling methods are selected according to the commodity, throughput, and final product requirements. In food processing, peeling improves texture and appearance, removes inedible or contaminated surfaces, and prepares the product for further operations such as slicing, cooking, canning, or freezing.