1.
Match the peeling technique in Column I with the vegetable, for which it is used in industry, given in Column II.
| Column I | Column II |
|---|---|
| P. Knife peeling | 1. Brinjal |
| Q. Abrasion peeling | 2. Tomato |
| R. Flame peeling | 3. Potato |
| S. Flash peeling | 4. Cucumber |
Exam Year(s)
GATE Life Sciences - 2023, GATE XE - 2023,
Answer: D
The correct match is P-4, Q-3, R-1, S-2.
- Knife peeling: rotating or stationary blades pare the skin of firm, smooth produce such as cucumber (4).
- Abrasion peeling: carborundum rollers or bowl linings rub off the thin skin of potatoes (3).
- Flame peeling: a brief exposure to a flame or very hot furnace chars the skin, which is then washed off; it suits produce with a skin that blisters away, such as brinjal (1).
- Flash peeling: high-pressure steam for a few seconds, then sudden release, loosens tomato skins (2).
Steam peeling of tomatoes and abrasion peeling of potatoes are the most standard pairings, and only one option has both together with knife peeling of cucumber.
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