Improving productivity and efficiency in banana processing: Advancements and challenges in matooke peeling techniques

The processing of green bananas into various food products involves several critical post-harvest operations, with matooke fruit peeling being one of the most crucial steps to ensure quality, safety, and overall integrity of the derivative products. This study presents a comprehensive review of matooke peeling techniques, analyzing traditional, thermal, and mechanized methods, while also exploring the theoretical principles and operational concepts underpinning these processes. Parameter evaluation of crop-related physical and mechanical properties of the banana fruits is provided to identify key factors influencing the effective design of an efficient mechanized peeling system. These parameters, including fruit size, geometric mean diameter, peel thickness, moisture content, angle of repose, and shear stress, are shown to significantly impact peeling efficiency and system performance. The review emphasizes the potential of mechanical peeling as a viable solution for the full mechanization of matooke processing, eliminating the drudgery and contamination-prone manual intervention within the process. The success of the mechanized systems is highly contingent on the precise understanding and integration of these crop-specific characteristics. Based on these insights, the paper proposes a crop parameter-based design for an automated peeling system aimed at improving productivity, enhancing hygiene standards, reducing labor costs, and ensuring consistent peeling quality. This mechanized approach is positioned as a reliable, efficient, and cost-effective solution for small, medium and large-scale matooke processing, with good potential for value addition and significant advancements in the processing industry.