Steam peeling is a processing method that exposes fruit or vegetables to pressurised steam for a brief, controlled period, causing the skin to loosen so it can be removed mechanically, without chemical processing aids.
In trade practice
Processors set steam pressure and dwell time according to the product and skin thickness; potatoes, beetroot and carrots are common candidates. After steaming, rollers or brushes strip the loosened skin, and a water rinse removes residue. QA teams monitor peel loss percentage, as excessive dwell time increases yield loss. Buyers specifying clean-label or organic product often require steam peeling to avoid chemical alternatives.
In a specification
A product specification may state the peeling method as steam peeling and set a maximum peel-loss or residual-skin tolerance, expressed as a percentage of batch weight.