One of the oldest and most commonly used industrial processes for peeling potatoes is chemical peeling. Solute (NaOH) diffusion, energy transfer and chemical kinetics are involved in the process. The Shrinking Core Model and the second Fick＇s law were selected to formulate the mathematical model, according to mechanisms involved during the peeling process. Heats of reactions were neglected as a proposition of the model, so energy and mass balances were unfastened. Consequently, a temperature profile inside the potato was obtained. Hypotheses were assumed and three simplified models for mass transfer were deduced; they were then solved using different Biot mass numbers (30, 50, 100, 200 and 300) which were used as the fitting variable of models. The temperature profile, previously obtained was included in the solute mass balance using the NaOH effective diffusion coefficient correlation in potato flesh. The mathematical system was analytically and numerically solved and results were compared to experimental data and showed goon agreement.