EXPERIMENT 9:

THE EFFECT OF DIFFERENT PEELING METHODS ON PRODUCT LOSS AND

QUALITY OF ONIONS AND POTATOES
INTRODUCTION:
Peeling is used in the processing of many fruits and vegetables to remove unwanted or
inedible material, and to improve the appearance of the final product. The main consideration is
to minimize costs by removing as little of the underlying food as possible and reducing energy,
labour and material costs to a minimum. The peeled surface should be clean and undamaged.

OBJECTIVE:
1. To peel the potato and onion by using chemical, heat and manual methods.

MATERIALS:
1.
2.
3.
4.

Onions
Potato
Saturated sodium chloride solution
5 % natrium hydroxide (NaOH)

APPARATUS:
1.
2.
3.
4.
5.

Knife
Peeler
Gloves
Beakers
Weighing balance

PROCEDURES:

A. Preparation and observation of samples

1. For each method, use at least 3 potatoes with similar sizes.
2. For each method, the weight of the potato with skin and without skin (after peeling
process) was recorded.
3. The percentage of weight loss is calculated.
4. The potatoes were cut and heat ring was observed.
B. Lye (NaOH) peeling
1. The potatoes were soaked in boiling 5 % NaOH solution for 5 minutes.
2. Then, it was sieve for 1 minute. The potatoes were rinsed under running water until the
skin peels off.
3. Phenolphthalein or litmus paper was used to test the remainining alkali. (If alkali remains
on the surface of potato, blue colour will apperar).

C. NaCl solution peeling

1. Potatoes were soaked in boiling saturated NaCl solution for 6 to 15 minutes.
2. The potatoes were rinsed under running water until the skin peels off.

D. Steam peeling
1. A potato was retort at temperature 121 C for 5 minutes in autoclave or even steamer.
2. The potato was washed under running water until the skin peels off.
E. Direct heet peeling
1. The potatoes were burned directly under fire until all the skin was burned.
2. The skin of the potatoes was removed manually under running water.

F. Knife peeling
1. The skin of potatoes was removed manually by using peeler (knife) or knife.
RESULT:

A. Product losses
Peeling
Lye (NaOH)
NaCl
Steam
Direct heat
Knife

Peeling
Lye (NaOH)
NaCl
Steam
Direct heat
Knife

Potatoes
Onions
Before (g)
After (g)
Before (g)
179.32
159.34
118.16
166.75
159.65
101.3756
198.64
182.91
122.5393
96.06
71.56
49.7468
85.57
64.5
47.5714
Table 9.1: Weight of samples after and before peeling

After (g)
113.54
94.07
120.75
34.75
35.27

Potatoes
Onions
Weight loss
% loss
Weight loss
19.98
11.1421
4.62
9.106
5.4608
7.3027
15.7331
7.9202
1.7847
24.503
25.508
14.9968
21.066
24.6196
12.3034
Table 9.2: Loss percentage of samples after peeling

% loss
3.9099
7.2036
1.4564
30.1463
25.863

B. Finished product observation (Heat ring and finish cost)

Remark (s)
Potatoes

Onions

Lye (NaOH)

0.8 cm heat ring form

0.5 cm heat ring form

NaCl

0.9 cm heat ring form

1.1 cm heat ring form

Steam

No heat ring form

No heat ring form

Direct heat

2 cm heat ring form

No heat ring form

Peeling

Knife

No heat ring form

No heat ring form
Table 9.3: Observation data for skinless potatoes and onions

CALCULATION:

Weight loss of potatoes during peeling (g)

= weight of potatoes before peeling (g) weight of potatoes after peeling (g)

% weight of potatoes before peeling =

weight loss
Weight before peeling

Lye (NaOH)
Weight loss of potatoes during peeling (g) = 179.32 159.34
= 19.98 g

% weight of potatoes before peeling =

19.98

100

179.32
= 11.1421 %
NaCL
Weight loss of potatoes during peeling (g) = 166.75 159.65
= 9.106 g

% weight of potatoes before peeling =

9.106
166.75

= 5.4608 %
Steam

100

100

Weight loss of potatoes during peeling (g) = 198.64 182.91

= 15.7331 g

% weight of potatoes before peeling =

15.7331 100
198.64

= 7.9202 %
Direct heat
Weight loss of potatoes during peeling (g) = 96.06 71.56
= 24.503 g

% weight of potatoes before peeling =

24.503

100

96.06
= 25.508 %
Knife
Weight loss of potatoes during peeling (g) = 85.57 64.50
= 21.066 g

% weight of potatoes before peeling =

21.066 100
85.57

= 24.6196 %

DISCUSSION:
Through this experiment, peeling is the best method to remove unwanted or inedible
material from vegetable or fruits materials. This method to improve the appearance and the taste
of the product. During peeling, peeling losses need to be minimized by removing as little of the
underlying food as possible but still achieving a clean peeled surface. In this experiment, potato
and onions are used to determine the effect of peeling methods on product loss and quality of
them. There are five types of peeling method that was used which are Lye (NaOH) peeling, NaCl
solution peeling, steam peeling, direct heat peeling and knife peeling.
Based on the result obtained, the range of weight loss of potatoes by using various of
peeling method in descending order form, direct heat is 24.503 g, knife is 21.066, Lye (NaOH) is
19.98 g, steam is 15.7331 g and NaCl is 9.106 g. While for onions, the range of weight loss from
descending order, by direct heat is 14.9968 g, knife is 12.3034 g, NaCl is 7.3027 g, Lye (NaOH)
is 4.62 g and steam is 1.7847 g. From the observation, by using direct heat peeling on the
potatoes and onions the percentage of weight loss is the highest which is 25.508 % for potato and
30.1463 % for onions. Then, 2 cm of heat ring form when potato was peeled with direct heat
which is the biggest heat ring form among the others method. While, no heat ring is form when
potato was peeled by using steam and knife method.

In addition, when onions is peeled with NaCl method, 1.1 cm of heat ring is form and no
heat ring form when it was using steam, direct heat and knife peeling method. NaCl peeling
method is the most suitable for onions and potatoes because weight loss only in small amounts
compared to other peeling method so it can retain the quality of onions and potatoes. Other than
that, it is only requires small amount of cost when using NaCl as peeling method.
Abrasion peeling method is the method where the material to be peeled is fed onto
abrasive rollers or fed into a rotating bowl which is lined with an abrasive. The abrasive surface
removes the skin, which is then washed away with water. The process is normally carried out a
ambient temperature. Advantages of the method include low energy costs as the process operates
at room temperature, low capital costs and a good surface appearance of food. Irregular product
surfaces (for example eyes on potatoes) may spoil the appearance of peeled product and require
hand finishing.
CONCLUSION:
As conclusion, after conducting this experiment we would able to determine the effect of
different peeling methods on product loss and quality of onions and potatoes. Then, the peeling
method which only loss small amount of weight loss is NaCl.

REFERENCES:
Peeling. (n.d.). Retrieved March 10, 2013 from
http://www.hyfoma.com/en/content/processing-technology/raw-materials-receptionpreparation/peeling/

Sudheer, P. K. , & Indira, V. , (2007). Post Harvest Technology of Horticultural Crops.

New Delhi: New India Publishing Agency.