Double-dip caustic peeling of potatoes II: Studies on commercialization

A study of “double-dip” caustic peeling of potatoes was made at two commercial potato processing plants. The “double-dip” system uses two caustic dips, each followed by a holding period at ambient temperature. The peel is then removed using rubber-tipped scrubbers. Four hundred and fiftyfour g of pure caustic peeled about 90 to 180 kg of potatoes.