EFFECT OF TIME AND NUMBER OF CYCLES ON YIELD AND PEELING QUALITY OF STEAM PEELED POTATOES AND ASPARAGUS

The effect of time and number of cycles used on yield and peeling qual ity of steam peeled potatoes (Ballenera variety) and asparagus (Argent uil variety) at 158 degrees C was studied. Heat penetration of potatoe s and peroxidase residual activity of asparagus were also assessed. Be st peeling quality acceptable heat penetration and a yield of 90% were achieved for potatoes with a peeling time of 36s and three cycles. Fo r asparagus (two sizes considered), best peeling quality and an accept able yield and peroxidase residual activity were obtained with a peeli ng time of 20s and one cycle. Steam peeling of asparagus followed by a n adiabatic holding time after steam exhausting and before water cooli ng might inactivate peroxidase sufficiently so that blanching prior to freezing of asparagus would not be necessary.