Abstract
Evolutionary operations (EVOP) were used to obtain conditions for optimum peeling of potatoes with KOH. With peeling at temperatures near 93 C, 20.6% KOH with an immersion time of 1 min 40 sec resulted in good peeling. Peeling at temperatures near 68 C required a KOH concentration of 25% and immersion times near 6 min. The higher immersion temperatures and higher KOH concentrations allowed shorter immersion times while obtaining adequate peeling of the potatoes.
Potatoes peeled with KOH and NaOH were made into French fries andd mashed potatoes. Taste panels using the triangle difference test could detect no flavor differences between NaOH and KOH peeled potatoes at the 5% significance level.
Resumen
Operaciones evolucionarias (EVOP) fueron usados para obtener las condiciones para el Óptimo pelado de papas con KOH. El pelado a temperaturas cercanas a 93 C y 20.6% KOH con un tiempo de inmersión de 1 min 40 sec resultó en un buen pelado. El pelado a temperaturas cercanas a 68 C requirió una concentration de KOH de 25% y de un tiempo de inmersión de cerca de 6 minutos. La temperatura mas alta de inmersión y las mas altas concentraciones de KOH permitieron tiempos mas cortos de inmersión manteniéndose un pelado adecuado de las papas. Las papas peladas con KOH y NaOH fueron fritas a la francesca y preparados en puré. Paneles de degustación que usaron la prueba del triángulo diferencial no pudieron detectar diferencias en el sabor entre las papas peladas con NaOH y KOH al nivel de 5% de signification.
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Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No. 7652. Support for this research was provided in part by the Short Term Applied Research Program of the University of Idaho.
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Muneta, P., Shen, WW., Jennings, S. et al. Potassium hydroxide for peeling potatoes. American Potato Journal 54, 83–90 (1977). https://doi.org/10.1007/BF02866388
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DOI: https://doi.org/10.1007/BF02866388