26 



MISC. PUBLICATION 54 0, U. S. DEPT. OF AGRICULTURE 



mittent operations, which include not only community and institu- 

 tional dehydration, but also restaurants and Army kitchens. 



Brine peeling. — Brine peeling, recently developed, may be found 

 suitable for peeling potatoes, rutabagas, sweetpotatoes, and beets, but 

 not carrots or parsnips. Essentially, the process consists of holding 

 the washed vegetable immersed in boiling saturated salt-brine for a 

 period ranging from 6 to 15 minutes, depending on the kind, variety, 

 maturity, and condition of the product. After the skin has been ade- 

 quately loosened, the product is removed from the boiling solution 

 and placed in a rotary-drum slot washer having rough inner surfaces 





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Figuee 11. — Action of a continuous abrasive peeler. 



so that a violent tumbling action takes place under vigorous water 

 sprays. Within a period of 1*4 to 2 minutes, the skin is removed from 

 the flesh. Longitudinal slots between the corrugations permit the 

 skins to be ejected from the washer as soon as they are removed. 

 Hand trimming is reduced to a minimum. 



The process works with varying degrees of success according to the 

 character of the product. Provisions must therefore be made to 

 allow considerable latitude in the choice of retention times for scalding 

 and washing. 



Figure 12 shows a unit satisfactory for use as a brine scalder. It 

 will be noted that the product is advanced by the underside of the 



