Abstract
Comparison of single dip versus double dip peeling with KOH was examined. Good peeling was obtained with a single dip in 20% KOH at 68 C (155 F) and an immersion time of 5 min 15 sec. Good peeling was also obtained using double dip methods with a first dip in 40% KOH at 107 C (225 F) for 15 seconds followed by a second dip for 1 min in 20% KOH at 68 C (155 F). Thus, a large decrease in dip time can be obtained using the two dip peeling method.
Peeling temperatures of 82.5 C (180 F) or higher whether in single or double dip peeling resulted in an activation of enzymatic browning around the eyes of the tuber and a yellowish and slippery surface was evident on the peeled potato. Heat ring formation was present at 82.5 C (180 F) and increased as the temperature increased and as the immersion time increased.
Resumen
Un comparativo de una inmersión versus doble inmersión para pelado con KOH fue examinado: Un buen pelado fue obtenido con una inmersión en KOH al 20% a 68°C (155°F) durante 5 min. 15 sg.
Un buen pelado fue tembién obtenido usando métodos de doble inmersión con una inmersión inicial en KOH al 40% a 107°C (225°F) durante 15 segundos, seguidos de una segunda inmersión de KOH al 20% durante un minuto y a 68°C (155°F). Así, una larga reducción del tiempo de inmersión puede lograrse, usando el método de pelado de doble inmersión.
Las temperaturas de pelado de 82.5°C (180°F) o mayores, en una o doble inmersión dieron como resultado la activación de una oxidación enzimática alrededor de los ojos del tubérculo, haciéndose evidente una superficie algo amarilla y resbaladiza en la papa pelada.
La formación del anillo de calor tuvo lugar a 82.5°C (180°F) aumentado con la temperatura mientras el tiempo de inmersión aumentaba.
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Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No. 77515.
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Muneta, P., Jennings, S. Single and double dip peeling of potatoes with potassium hydroxide. American Potato Journal 55, 505–510 (1978). https://doi.org/10.1007/BF02852156
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DOI: https://doi.org/10.1007/BF02852156