Peeling Operations of Root Vegetables: Potato, Sweet Potato and Carrot

근채류(감자, 고구마, 당근)의 탈피조작

  • Lee, Cherl-Ho (Department of Food Technology, Korea University) ;
  • Lee, Soon-Woo (Department of Food Technology, Korea University)
  • 이철호 (고려대학교 식품공학과) ;
  • 이순우 (고려대학교 식품공학과)
  • Published : 1984.09.30

Abstract

The effect of peeling methods, spherecity and weight of potatoes and carrots on the peeling efficiency were investigated. The changes in the surface texture by peeling were estimated by Rheometer and were related to the changes in the microstructure. The optimum mechanical peeling conditions using abrasion type rotary peeler were 90 sec. at 300 rpm for potatoes, 70 sec. at 300 rpm for sweet potatoes and 60 sec. at 300 rpm for carrots. The peeling loss was influenced by the sphericity and weight of the sample. The optimum conditions for alkali peeling were 90 sec. immersion in boiling 10% NaOH solution for potatoes, 300 sec. in boiling 10% NaOH solution for sweet potatoes and 60 sec. in boiling 6% NaOH solution for carrots. Severe damage of surface structure was noticed by alkali peeling, demonstrated by denaturation of starch granules in the cell. The structural damage observed by microscope was related to the reduction of cutting force after peeling.

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