B624: A Comparison of Several Peeling Methods as Applied to Maine Potatoes for Processing

Authors

R. C. Pelletier
J. S. Getchell
M. E. Highlands
D. R. Clark

Files

Description

The bulletin presents the results of a study on the affect of peeling methods on peeling and trimming losses of white potatoes for the processed potato industry. The researchers used Katahdin, Kennebec, and Russet Burbank potatoes, grown in Maine over two growing seasons (1959-60). Potatoes were grown, harvested, graded (when required) and stored by the Plants and Soils Department under commercial storage conditions. Potatoes were peeled shortly after digging, after four months' storage, and after seven months' storage. Under the conditions of this study, for both series, peel, trim and total losses were significantly greater for the abrasive method used than for the other three methods, at the 1% level. There was no evidence that losses by methods, other than abrasive, were appreciably different except trim losses in the graded composited samples. Evidence in that instance showed steam peeling induced significantly lower losses than either the lye or lye plus steam method.

Document Type

Report

Rights and Access Note

Rights assessment remains the responsibility of the researcher. No known restrictions on publication

Volume

624

Publication Date

5-1964

Publisher

Maine Agricultural Experiment Station

City

Orono

Keywords

Potatoes, processing, Maine

Disciplines

Food Processing

Recommended Citation

Pelletier, R.C., J.S. Getchell, M.E. Highlands, and D. R. Clark. 1964. A comparison of several peeling methods as applied to Maine potatoes for processing. Maine Agricultural Experiment Station Bulletin 624.