Effect of Time and Number of Cycles on Yield and Peeling Quality of Steam Peeled Potatoes and Asparagus

Abstract The effect of time and number of cycles used on yield and peeling quality of steam peeled potatoes (Ballenera variety) and asparagus (Argentuil variety) at 158 °C was studied. Heat penetration of potatoes and peroxidase residual activity of asparagus were also assessed. Best peeling quality, acceptable heat penetration and a yield of 90% were achieved for potatoes with a peeling time of 36 s and three cycles. For asparagus (two sizes considered), best peeling quality and an acceptable yield and peroxidase residual activity were obtained with a peeling time of 20 s and one cycle. Steam peeling of asparagus followed by an adiabatic holding time after steam exhausting and before water cooling might inactivate peroxidase sufficiently so that blanching prior to freezing of asparagus would not be necessary.