Dried potato products production

Drying methods and conditions, sample size, and shape have been shown to influence various physical characteristics including structure, density, porosity, shrinkage, and rehydration of dried potato products. These are important properties characterizing the texture and the quality of the dried potato product. 

Color (as an optical property) is a very important quality attribute of dried potato products and is... 

Dried potato products, such as instant mashed potato granules and potato flour, are similar in composition to cereal flours. Therefore, they may be used in breads, pancakes, waffles, and similar baked products. Moist forms of potatoes may be used to make these items if the liquid called for in the recipes is reduced somewhat. The Irish have long made potato breads with mashed potatoes. 

Processing raw food reduced disulfoton levels in some potato products (Kleinschmidt 1971). Total residues were reduced by 35% with lye peeling. Lye peeling plus the first water blanching reduced the total disulfoton residue on a dry weight basis by 58, 74 and 61 % for french fries, dehydrated potato cubes and dehydrated mashed potatoes, respectively. 

Kovacova (1990) describes a method for the batch drying of fruit and vegetable pulp in a fluidized bed in which carrier particles (variously crystalline and caster sugar, dried skim milk, potato and wheat starch, apple powder, semolina or oat flakes), pre-moistened to a solids content of between 55% and 76%, are fed to a preheated fluidized bed and sprayed with the pulp to be dried. A product with a narrow particle size distribution and a uniform pulp content is claimed. Specific foods for which fluidized bed granulation has been used include potato puree (Zelenskaya and Filipenko, 1989) and granulated dried apple (Haida et al, 1994). 

Ancient chuno production produced the first dehydrated potatoes, but for a modem context we need to move forward to the end of the 18th century. The first European reference (Burton, 1989) to dried potato was by Parmentier in France in 1781 in the form of biscuits made from boiled potatoes for use by sailors. He also discussed methods of drying cooked potatoes in forms to be reconstituted by the addition of boiling water. Although the first US patent for dehydrating mashed potatoes was granted to Edwards in 1845 (Eskew, 1959), it was in wartime in industrialized countries in the 20th century that dehydration was widely practiced. Dehydrated potatoes provided combatant troops with a food that was less bulky than fresh potatoes and easier... 

Nowadays potato is one of the major food crops in the world. Heavy yields can be grown relatively cheaply in a wide variety of soils and climates, and potatoes are one of the mainstays in the diet of people in many parts of the world. In 2005 total EU 25 (Europe of the 25) potato production reached 58 848 0731, with yields of 29.2 t/ha and a cultivation area of 1 985 358 ha (British Potato Council, 2007). Thus, potato processing and potato products are popular and acceptable throughout Europe. Figure 7.1 shows the 2005 production and external trade in processed potatoes for the European Union (25 countries). The main item is frozen potatoes, including prefried, at 3 414 9311, followed by potatoes prepared or preserved as potato chips or crisps, 1 647 9501 dried potatoes in the form of flour, meal, flakes, granules, and flakes, 280 3771 potatoes prepared or preserved in the form of flour, meal, or flakes (excluding frozen, dried, crisps), 207 0371 and 18 9861 of dried potatoes not further prepared (Eurostat, 2005). Frozen potato products account for more than 61% of all potatoes that are processed, crisps for... 

Fig. 8. Simplified flowsheets of operations required in preparation of (ai dried fruit and Ibl dried vegetable products. Operations 111 and (2) are required only tor certain fruits, such as prunes. Operation (3) is required only for certain vegetables, such as potatoes. Operation (4 is required only for certain end products...

Dried breakfast cereals, dehydrated potato products... 

Dried breakfast cereals, dehydrated potato products Not to exceed 0.005%, alone or in combination with BHA or PG Dry breakfast cereals 50 ppm... 

The penetration of heat in the can is dependent almost wholly upon the ease with which convection currents are set up, occurring most rapidly in products which permit the free circulation of water, weak brine, or sirup between the solids, as in peas, and least rapidly in the absence of free liquid, as in dry-packed sweet potatoes. Products... 

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