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EFFECT OF COLD WATER INJECTION DURING HIGH PRESSURE STEAM PEELING OF SWEET POTATOES
Author(s) -
SMITH D. A.,
HARRIS H.,
RYMAL K. S.
Publication year - 1980
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.1365-2621.1980.tb04152.x
Subject(s) - superheated steam , flash (photography) , steam explosion , steam drum , trimming , water cooling , steam injection , high pressure , materials science , chemistry , yield (engineering) , pulp and paper industry , metallurgy , waste management , boiler (water heating) , mechanical engineering , art , computer science , engineering , visual arts , operating system , engineering physics
A commercial high pressure steam peeler was adapted to accept direct injection of cold water in order to study the effect of rapid cooling under partial vacuum on effectiveness of the peel and on product loss in the peeling of cured sweet potatoes. Tests were: (1) high pressure steam peeling with flash in‐chamber cooling by cold water injection; (2) high pressure steam peeling with postdump cooling by spray washing; (3) lye peeling. Cold water injection facilitated trimming and handling and improved appearance. The peeled and trimmed yield of U.S. No. 1 Red Jewel sweet potatoes was 81.1% for steam‐peeled roots with flash cooling, 80.3% for lye‐peeled sweet potatoes, and 73.7% for steam‐peeled roots with wash water cooling.