Peeling

Peeling is the separation or removal of an outer layer from a surface. It occurs in natural contexts, such as skin shedding in humans and animals, and in everyday activities like peeling fruit or vegetables. It can also describe the detachment of coatings or layers in manufactured materials. In common usage, peeling often refers to removing the skin from produce, though skins may sometimes be retained for nutrition.

In dermatology, a chemical peel is a controlled exfoliation that uses acids to remove damaged outer skin layers. Peels vary in depth from superficial to medium to deep, depending on the agents, concentration, and exposure time. They can improve texture, pigmentation, and acne scars but carry risks such as redness, irritation, and, less commonly, scarring. Procedures should be performed by trained professionals or well-informed at-home users.

In food preparation, peeling choices depend on taste, texture, and nutrition. Peels can add fiber and micronutrients, but may contain pesticides or bitterness. Tools include peelers and knives, and some produce is best consumed with the skin intact after washing.

In materials science, peeling describes the failure mode where a layer delaminates from a substrate. Peel strength tests measure the force required to separate layers and assess adhesion and coating durability. Good adhesion is achieved through proper surface preparation, compatible materials, and correct curing or bonding processes.

Peeling thus spans biological, culinary, and engineering domains, reflecting a common challenge of layer removal and adhesion.