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Drying potato flakes production

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... [Pg.164]

Drum dryers are economical in operation, usually requiring a maximum of 1.3 and a minimum of 1.1 kg of steam per kilogram of evaporated water (76%-90% efficiency). Technical data on drum dryers applicable in potato flake manufacturing have been presented by Moore [8]. Many improvements have been made by the manufacturers of potato flake dryers over the years. For example, internal pressure has been increased from 100 to 125 psig to achieve increased production rate. Internal design of the drying cylinder has been improved to extend uniform heat transfer to the edge of the dryer. Hydraulic dampers have been installed to reduce wear and improve smoothness of operation. Rod and hand-wheel devices to control end-board tension have been replaced with air cylinders [7]. [Pg.653]

Furthermore, drying leads to stmctures usually differing from those of the initial humid product. This can be a disadvantage, but it can also offer a new benefit, as for example the porous structure of mashed potato flakes, crispy granulates for breakfast cereals, instant dry milk powder, and so on. The drying process can, therefore, also be considered as a controlled texturing operation, a source of innovative and easy-to-use products. [Pg.4]

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). [Pg.175]

Fig. I. Single-drum dryer (atmospheric). Dryers of this type may be dip or splash fed (not shown), or, as shown, equipped with applicator rolls. The latter is particularly effective for drying high-viscosity liquids or pasty materials, such as mashed potatoes, applesauce, fruit-starch mixtures, gelatin, dextrine-type adhesives, and various star dies. The applicator rolls eliminate void areas, permit drying between successive layers of fresh material and (omi me product sheet gradually. While single applications may dry to a lacy sheet or flakes, the multiple layers generally result in a product of uniform thickness and density with minimum dusting tendencies. (Bujiovak Division, BlawKnox Food Chemical Equipment. Inc)... Fig. I. Single-drum dryer (atmospheric). Dryers of this type may be dip or splash fed (not shown), or, as shown, equipped with applicator rolls. The latter is particularly effective for drying high-viscosity liquids or pasty materials, such as mashed potatoes, applesauce, fruit-starch mixtures, gelatin, dextrine-type adhesives, and various star dies. The applicator rolls eliminate void areas, permit drying between successive layers of fresh material and (omi me product sheet gradually. While single applications may dry to a lacy sheet or flakes, the multiple layers generally result in a product of uniform thickness and density with minimum dusting tendencies. (Bujiovak Division, BlawKnox Food Chemical Equipment. Inc)...
Nutrition should be low in copper. Patients must avoid foodstuffs and beverages containing copper, e. g. edible offal, nuts, cocoa products, mushrooms, potato crisps, rye flour, oat flakes, beans, dried figs, certain types of cheese, meat and fish, pineapple, mineral water (see relevant lists as to the composition of foodstuffs and copper content in food). Vegetarian food, from which copper cannot be easily mobilized, is therefore recommended. Cooking utensils containing copper should not be used. Alcohol is strictly forbidden. [Pg.615]

Potatoes are first cooked, and the pulp is spread by rollers over the surface of large steam heated drying drums. Bituminous coal and all kinds of granular material are handled in tubular dryers. Soap is dried when in pieces in chamber dryers, and soap flakes are handled on ribbon dryers at low temperature. Starch, casein and similar products are handled in tunnel dryers and also in rotary vacuum apparatus. Food products, fruits and vegetables are usually dried by hot air in chamber dryers. Vegetables have also been handled under vacuum, which has given an excellent product. [Pg.396]


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See also in sourсe #XX -- [ Pg.333 ]




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