Potatoes frozen

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... 

In frozen vegetables, health quality, nutritional quality, and aspects of sensory quality like color and texture can be objectively assessed and controlled also, in frozen potato products the effects of the thermal treatments included in the process have to be assessed due to their influence on texture, color, and nutritional value. However, in the case of overall assessment of sensory quality, only the consumer can perceive and process the overall blend of sensations that denote quality and cause consumers to prefer, accept, or reject a product. 

Figure 7.8 Shear force (log scale) versus number of temperature fluctuations applied in the ranges —24 to —18 °C and —18 to —6 °C for unpackaged and pre-packaged frozen potato tissue.

It is a fact of practical interest that after four fluetuations, an inerease in the number of fluetuations during simulated frozen storage eaused little further deterioration of potato firmness. These findings provide new insights into the operating parameters of storage of frozen potato and post processing. 

Trends in frozen potato products include the development of improved microwaveable products, more flexible manufacturing techniques, improved defect removal and reduction in fat content of fast-serve products. 

Alvarez, M. D., Canet, W. (2000b). Principal component analysis to study the effect of temperature fluctuations during storage of frozen potato. Fur. Food Res. Techrwl., 211,415 21. 

Canet, W., Espinosa, J., Ruiz-Altisent, M. (1982b). Effects of the stepwise blanching on the texture of frozen potatoes measured by mechanical tests. Refrig. Sci. Technol., 4,284-289. 

Disulfides, applied mainly as food and drink preservatives, are found in numerous products bread additives, tea, sweets, seafood, jams, jellies, dried fruit and vegetables, fruit juices, vegetable preserves, potato powder, frozen potatoes, and soup concentrates may be a direct reason of nonallergenic hypersensitivity (Taylor et al. 

Turmeric oleoresin is used essentially in institutional cooking in meat and certain processed products, such as prepared mustard, pickles and relish formulae, for frozen fish fillets, frozen potato croquettes, butter and cheese. The aroma of turmeric is, however, due to high-boiling components and is rather difficult to remove unless curcumin-oids are isolated by crystallization (Perotti, 1975). 

Products and Uses A preservative that prevents discoloration of dried fruit, fresh shrimp, dried, fried, frozen potatoes, and prevents bacterial growth in wine. 

E224 Potassium bisulfite Synthetic Preservative Allergic reactions 0-0.7 Frozen potatoes, seafood, wines. 

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