6 BULLETIN 1335, U. S. DEPARTMENT OF AGRICULTURE 
dition of the material being peeled. The time of immersion should 
be sufficient to loosen the skin, but not long enough to discolor or 
injure the material. Usually an immersion of 15 to 45 seconds will 
bring about the desired results. 
TRIMMING 
Following the peel- 
ing, the fruit or vege- 
table must be in- 
spected and all re- 
maining skin removed 
by a special knife. _ 
CHECKING 
Lye is used to check 
the skins of prunes 
and grapes, so that 
their drying may be 
facilitated. Liye-dip- 
ping vats or lye-peel- 
ing machines of the 
types described on 
page 5areused. The 
fruit is immersed in 
the hot lye solution 
long enough to break 
the skin by many 
minute fissures or 
“checks,’’ but not 
long enough to loosen 
it. The concentra- 
tion and temperature 
of the lye bath, as 
well as the duration 
of treatment, are 
similar to those for 
lye-peeling. 
SUBDIVIDING 
Three _ considera- 
tions affect the choice 
of the form in which materials are prepared for dehydration: (1) 
The desire of the consumer for a product in the form to which he 
has been accustomed, (2) the necessity for the manufacturer to 
subdivide the product to facilitate drying, and (3) the desire of the 
manufacturer to make a product of distinctive appearance. Most 
fruits are sliced, cubed, halved, or left whole. Usually vegetables 
are sliced, cubed, shredded, or chipped. 
The cutting is done by hand or by some one of the numerous ma- 
chines on the market. Some of the machines consist essentially of 
Fic. 1.—Conveyor-belt mechanical lye-spray peeler and washer 
