A model for the chemical peeling process of foods with spherical geometry, using the concept of the unreacted core model, has been developed. Equations for the prediction of peeling times, weight losses and texture changes during peeling, as a function of the variables involved in the process were established. The model was experimentally evaluated using guava, showing significant or highly significant relationships for the fitting of the experimental data to the equations comprising the model. A general procedure to calculate peeling maps relating different ranges of alkali concentration (0.8-15%), peeling temperatures (70-100-degrees-C) and texture in the peeled product (7-12 mm penetration) for various peel thickness (1-7 mm) was illustrated for this fruit.