Seven Factor Response Surface Optimization of a Double‐Stage Lye (NaOH) Peeling Process for Pimiento Peppers

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Abstract
A double‐stage lye (NaOH) peeling process involving pretreatment (concentration, c1temperature, T1time, t1), holding time (th), and post‐treatment (C2, T2, t2) was introduced for pimiento peppers (Capsicum annumL. cv. ‘Truhart’). The effect of the seven factors on four responses (unpeeled skin, peeling loss, product yield, and texture) were studied using Response Surface Methodology. Processing times (t1and t2) and lye concentrations (c1and c2) were the most important factors, while processing temperatures (T1and T2) and holding time (th) had no significant effect on the peeling operation. A mild pretreatment of c1≅ 3.2% NaOH for t1= 130 sec combined with a relatively strong post‐treatment of c2≅ 8% NaOH for t2= 60 sec at T1= T2= 84°C and th= 45 sec was found to result in an optimum process. The double‐stage process was more effective than the conventional single‐stage operation.