Development of Explosion Peeler by Utilizing Adiabatic Expansion of the Steam

DOI HANDLE Web Site Open Access
  • Hayakawa Isao
    Laboratory of Food Process Engineering, Faculty of Agriculture, Kyushu University

Bibliographic Information

Other Title
  • 水蒸気の断熱膨脹力を用いた新しい剝皮装置Explosion Peelerの開発
  • 水蒸気の断熱膨脹力を用いた新しい剥皮装置Explosion Peelerの開発
  • スイジョウキ ノ ダンネツ ボウチョウリョク オ モチイタ アタラシイ ハクヒ

Search this article

Abstract

The author made a study of development for a new type peeler that could pare potatoes, taros and chestnuts by utilizing adiabatic expansion of super heated steam, and produced one by way of trial. The results of test on the peeler were as follows: 1) Potatoes and taros are easily pared by the present apparatus, and are pared cleanly and smoothly. It is needed around 3.0kg/cm^2 steam pressure to pare potatoes and around 4kg/cm^2 steam pressure to pare taros. 2) Chestnuts can be pared perfectly above 5kg/cm^2 steam pressure by this apparatus. It is preferable to steep chestnuts in water about one day before paring. From these results, it is cleared that the present paring model can be widely accepted as a new practical peeler.

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top