Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)

Sweet potato of uniform sizes and shape were subjected to steam peeling (temperature 80–100°C and peeling time 5–15 min) and lye peeling (sodium hydroxide concentration 8–12%, temperature 80–100°C and peeling time 3–5 min). Response surface methodology was used to analyze and optimize the process pa...

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Veröffentlicht in:	International journal of food engineering 2014-06, Vol.10 (2), p.329-338
Hauptverfasser:	Oladejo, Ayobami O, Sobukola, Olajide P, Awonorin, Samuel O, Adejuyigbe, Samuel B
Format:	Artikel
Sprache:	eng
Schlagworte:	lye peeling optimization peel loss peeling response surface methodology sodium hydroxide steam surface area sweet potato sweet potatoes temperature unpeeled surface area
Online-Zugang:	Volltext
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