sodium hydroxide, or to make more effective use of the standard oncentration being used. Another technique to economise on lye is to allow the vegetables to pass from the peeler through a 'retaining reel, which is really a reel or rod washer with the water spray equipment remo dwell time in this reel, which can be 10-15min, according to its capacity, has the effect of extending the penetration effect of the lye on the skin of the regetable, thereby reducing the duty, and consequently the concentration of the lye in the peeler itself. From this reel, the vegetables pass normally to the washing process, which is either carried out in a second reel washer or in a rotating brush washer. On the debit side, the cost of sodium hydroxide is high, particularly when high concentrations have to be sustained. Also a considerable volume of water has to be used in subsequent washing, to arrest caustic burn and excessive penetration of the flesh and to remove all surface traces of lye. Again, some further chemical treatment may be necessary if peele potatoes or other vegetables have to be held in a surge hopper for any length f time prior to further processing. In these circumstances, it is usual to dose the surge hopper with 0.5 percent citric acid to neutralise any trace of alkalinity left by the lye treatment, and this, of course, adds to the cost of the operation Where lye peeling is undertaken, very special precautions must be taken to protect operating personnel against injury by contact with lye, and it is essential that the staff engaged in this department are supplied with heavy rubber boots, gloves and outer protective clothing, and goggles must worn at all times. Suitable warning notices relevant to the hazards must be displayed adjacent to the peeler, and first aid equipment to deal with caustic burns should always be close at ha Very rigid control of conditions of immersion time, temperature and concentration must be exercised, otherwise heavy leaching losses will occur, which will seriously affect the ratio and yield of end product. Leaching is the loss, by extraction, of soluble solids in vegetables, which is caused by over- immersion in either the lye peeling liquor or the blanching liquor. High temperatures are also a contributory factor to leaching in some cases (2)Flash Steam Peeling This method is extremely efficient, and has the advantage of creating fewer effluent disposal problems than other methods. The system utilising high pressure steam at 17atm ensures that even awkwardly shaped products are evenly peeled Steam at the pressure indicated heats the moisture under the skin of the vegetable in such a manner that, when pressure is reduced this moisturesodium hydroxide, or to make more effective use of the standard concentration being used. Another technique to economise on lye is to allow the vegetables to pass from the peeler through a ‘retaining’ reel, which is really a reel or rod washer with the water spray equipment removed. The dwell time in this reel, which can be 10 - 15min, according to its capacity, has the effect of extending the penetration effect of the lye on the skin of the vegetable, thereby reducing the duty, and consequently the concentration of the lye in the peeler itself. From this reel, the vegetables pass normally to the washing process, which is either carried out in a second reel washer or in a rotating brush washer. On the debit side, the cost of sodium hydroxide is high, particularly when high concentrations have to be sustained. Also a considerable volume of water has to be used in subsequent washing, to amst caustic bum and excessive penetration of the flesh and to remove all surface traces of lye. Again, some further chemical treatment may be necessary if peeled potatoes or other vegetables have to be held in a surge hopper for any length of time prior to further processing. In these circumstances, it is usual to dose the surge hopper with 0.5 percent citric acid to neutralise any trace of alkalinity left by the lye treatment, and this, of course, adds to the cost of the operation. Where lye peeling is undertaken, very special precautions must be taken to protect operating personnel against injury by contact with lye, and it is essential that the staff engaged in this department are supplied with heavy rubber boots, gloves and outer protective clothing, and goggles must be worn at all times. Suitable warning notices relevant to the hazards must be displayed adjacent to the peeler, and first aid equipment to deal with caustic bums should always be close at hand. Very rigid control of conditions of immersion time, temperature and concentration must be exercised, otherwise heavy leaching losses will occur, which will seriously affect the ratio and yield of end product. Leaching is the loss, by extraction, of soluble solids in vegetables, which is caused by over￾immersion in either the lye peeling liquor or the blanching liquor. High temperatures are also a contributory factor to leaching in some cases. (2) Flash Steam Peeling This method is extremely efficient, and has the advantage of creating fewer effluent disposal problems than other methods. The system utilising high pressure steam at 17atm ensures that even awkwardly shaped products are evenly peeled. Steam at the pressure indicated heats the moisture under the skin of the vegetable in such a manner that, when pressure is reduced this moisture 46