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PEELING OF CHINESE WATERCHESTNUTS
Author(s) -
LEEPER G. F.,
WILLIAMS A. K.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01107.x
Subject(s) - softening , hydrogen peroxide , corm , alkali metal , chemistry , botany , materials science , biology , composite material , biochemistry , organic chemistry
The extensive hand labor required in peeling Chinese waterchestnut corms has dicouraged their production in this country. After cutting the apical and basal ends from the corms, the peel was removed by softening in hot alkali, followed by wet brushing. The lignaceous pigmentation which stains the corms during peeling was decolorized by treatment with hydrogen peroxide. A nomograph to optimize peel softening in terms of alkali concentration, time and temperature is presented. This nomograph shows solutions to the equation 6.76 = [0.038 (°F) ‐ (6.51/% NaOH) ‐ (9.81/min of treatment)].