Steam-peeling methods

Details Steam-peeling methods Steam-peeling methods

1996-11-18

1998-12-01

Scheiner, Laurie A.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

426481, 426447, 426509, 426511, 99472, 99479, 99516, 99534, 99584, A23L 110, A23N 700

Patent

active

058435077

ABSTRACT:
A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F. and a pressure of 12-30 psi. The level of condensate is controlled for dragout by adding water and the concentration of naphthalene sulfonate is monitored and maintained at approximately 1000-2000 ppm. Residence time in the steam chamber is 8-35 seconds, while residence time in the vacuum chamber is 5-10 seconds while maintaining a vacuum of approximately 16-26 in. Hg at approximately 75.degree.-90.degree. F.

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patent: 4562772 (1986-01-01), Battistini
patent: 4671965 (1987-06-01), Harris et al.
patent: 5046411 (1991-09-01), le Grand et al.

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