yam anthocyanin batch 4

Purchased 6 yams at supermarket; weights 170 176 141 171 241 172 g = 1071 g.

Washed lightly, scrubbed with dishwashing sponge.

Peeled with potato peeler.  Peels are 119 g wet.

Peeled yam weights 151 157 128 159 224 160 g = 981 g total (so 90 g peels dry).

Divided into 4 batches of 252g wet.

covered with Majipak adn left in fridge for a few minutes.

Lot (1):

Placed yam pieces in blender with 300 mL water from filter at 14 C.

Ground for 2 min; final temp 27 C (ambient: 28 C).  Blended for 30 sec more.

Strained through 2 ply of cotton cloth and wringed as much liquid as possible.

* Solids 82 g moist (M1), brownish-purplish light pink.  

* Liquid (M2) 608 g including erlen E5 (~380 mL).

Put (M1) and (M2) in fridge at 01:39.  Took out (M2) at 02:28.

Lot (2):

Put yam pieces in blender with 300 mL of (M2).

Blended for 2 min.  Final temp 24 C.

Strained and wringed. Solids (M3) 79 g moist.  Merged with (M1).

Liquid (M4) 416 g, ~390 mL.  Merged with rest of (M2); ~500 mL total.

Put solids and liquids in fridge at 02:45.  Tokk out at 03:20.

Lot (3):

Put yam pieces in blender with 300 mL of (M2)+(M4). Blended for 2  min.

strained, wringed.  Temp solids ~24 C.

* Solids (M5) 92 g; brownish purplish pink, somewhat darker than (M1) and (M3).  Merged with (M1) and (M3).

* Liquid (M6) 405 g ~380 mL (spilled a few mL).  Merged with (M2) and (M4) (~600 mL).

Put in fridgre at 03:30, took out at 03:50.

Lot (4):

Put yam pieces  in blender with 300 mL of (M2)+(M4)+(M6).  (Spilled some 20 mL, recovered ~15 mL dirty, put aside as (MX).)

Blended for 2 min high speed.  Strained an wringed.

* Solids (M7) 106 g moist; merged with (M1)+(M3)+(M5).

* Liquid (M8) 390 g; merged with (M2)+(M4)+(M6).