Kinetics of the digestion products and effect of temperature on the enzymatic peeling process of oranges

A detailed study was done on enzymatic peeling of oranges in a reactor using an enzymatic preparation. This work was focused on determining the changes that happen in the peel albedo of Navelina oranges by studying the variation in the effluent content from the reactor, not only to determine the loss of components from the albedo of the skin, but also as possible environmental information. The effect of temperature on the peeling process rate was also studied, determining the kinetic constants at different temperatures and also the activation energy of the degradation of the peel albedo.