Frozen potatoes 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... 

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. 

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. 

Looking back also over the historical development of quality requirements for processed foods, freezing when properly carried out is undoubtedly the most satisfactory method for the longterm preservation of vegetable produce. The low temperatures commonly prescribed for frozen foods (—18°C) can maintain initial quality and nutritional value practically unchanged, so that frozen and fresh vegetable products differ only in texture (Canet, 1989), which is however a particularly important quality attribute in potato products. 

For more detailed discussion of potato product quality assessment and assurance, the book Total Quality Assurance for the Food Industries (Gould, 2001) is essential reading, and for frozen French fried potatoes we especially recommend Hui s chapter of the Handbook of Vegetable Preservation and Processing (Hui, 2004). 

Gould, W. A. (1999g). Appendix 5 USA Standards for Grades of frozen hash brown potatoes. In W. A. Gould (Ed.), Potato Production, Processing and Technology (pp. 233-241). CTI Publications, Inc, Timonium, Maryland, USA. 

Color is important in all forms of potato products, boiled, baked, fried, and chipped. Where a limited number of broad classifications are used, as in some commercial processing situations, use is made of visual reference charts showing a limited range of colors. Such charts are available for French fiies (Munsell USDA Frozen French Fry Standard, X-Rite Right On Colour) and for potato chips (Colour Standards Reference Chart for Potato Chips, Snack Food Association). 

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. 

French fries are made from potatoes that have been cut into thin strips (around 1 cm square in cross-section), washed briefly in cold water, partly dried to remove surface moisture and deep fired in vegetable oil at around 180°C to a light golden color. The final product comprises around 10% fat, most of which is retained on the surface. Frozen fry manufacturers ship their products raw, par-fried, or partially cooked and drizzled with oil for baking, to suit the end user. The product is frozen at —40°C and stored at —20°C. Moisture content needs to be less than 70% in par-fried fries to prevent limpness and separation of the interior and the cmst. Heterogeneity in moisture content between strips can result in variability in texture. Fr5dng is finished by immersing the frozen product in deep fat at about 200°C until the desired color and texture are achieved. 

The purpose of these procedures is to take raw potatoes as received by processors and from them to make a product which once processed and frozen is ready-to-eat with minimal final preparation by the consumer. Following an initial selection process to meet the quality standards required, the tubers are cleaned by vibration or air blast to remove unwanted materials (such as leaves, husks, etc.) and brushed to remove earth, stones, and excess dirt. 

---