date:Jul 09, 2014
d peel quality.
The graph in Fig. 2 shows a typical curve comparing peel loss to steam time. The actual numbers will vary depending on a large number of variables, the most important one being potato size. As an indicator there is a general acceptance within the industry that for each one second of additional steam time there will be an increase in peel loss of 0.3 to 0.5% for French Fry potatoes.
Steam pressure and steam supply system
ODENBERG led the change in developing vessels to handle