Journal
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Volume 10, Issue 2, Pages 329-338Publisher
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2013-0051
Keywords
sweet potato; peel loss; unpeeled surface area; optimization; steam; lye peeling
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Sweet potato of uniform sizes and shape were subjected to steam peeling (temperature 80-100 degrees C and peeling time 5-15 min) and lye peeling (sodium hydroxide concentration 8-12%, temperature 80-100 degrees C and peeling time 3-5 min). Response surface methodology was used to analyze and optimize the process parameters in each case. For steam peeling, the peel loss and unpeeled surface area were 6.85 and 28.16%, respectively, while optimum peeling conditions where temperature and peeling time of 100 degrees C and 5 min, respectively, for minimum peel loss and unpeeled surface area. For lye peeling, however, the peel loss and unpeeled surface area were 13.19 and 13.35%, respectively, and optimum peeling conditions were lye concentration, temperature and peeling time of 8.89%, 100 degrees C and 4.75 min, respectively, for minimum peel loss and unpeeled surface area. The models developed in each case (R-squared of 0.9225 and 0.8428; 0.5929 and 0.8346) were adequate in producing responses as a function of the independent variables. From the optimized values and results obtained, lye peeling was more suitable for sweet potato.
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