| 摘要 |
Following the usual caustic dipping of whole, unpeeled, raw potatoes, for loosening the skins, and subsequent treatment thereof by exposure to hot air and by abrasive scrubbing for removal of the loosened skins, the so-peeled potatoes, still containing most of the eyes and any defects that might exist, are subjected to further treatment for a period of time by exposure to steam which activates residual caustic in such eyes and defects and loosens the same. The potatoes are thereafter washed to remove the loosened eyes and defects and to produce unusually clean potatoes substantially free of skin, eyes, and defects and ready for final specking procedures. There is minimum loss of potato flesh by this procedure.
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