Potatoes deterioration

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. 

Tomasik and Kudla40 have investigated the effect of humidity, and of pressure and its duration, on potato starch (up to 1.2 X 109 Pa for 360 s). The results are presented in Fig. 4. It may be seen that water favors a decrease of the volume of compressed sample. This effect is observed only up to a certain amount of water. Addition of water in an amount that exceeds the natural capacity of the starch matrix makes the volume of the pellet larger. This observation indicates that water cooperates with high pressure in causing deterioration of the starch matrix. Simultaneously, the ascending portions of the compressibility curves show that the resistance of the starch matrix toward compression decreases as the volume of added water increases. 

Potato protein dry matter content should be —90% in order to produce a balance between microbiological deterioration, energy consumption and fine powder content. The protein content of the dry matter is —85% and the bulk density is —550kg/m3. Potato protein contains a high amount of protein, as compared to fishmeal, milk powder and soy protein. Also, the amount of important amino acids, such as lysine, methionine and cystine, is relatively high. Potato protein is mainly sold as cattle feed. 

Fluidized bed dryer Minimization of product color deterioration and unit cost of final product. No-preference method Application is a dehydration plant for sliced potato. Pareto-optimal solutions were found from the single objective contours. Krokida and Kiranoudis (2000)... 

The deterioration of sugars is caused by a group of bacteria comprising the well-known potato group of bacilli. 

Pyrophosphates such as Na2H2P207 can be used to counteract the blackening of raw potato or apple juice. This is a deterioration which arises from the oxidation of diphenolic compounds in the presence of heavy metal ions. The latter are removed by complexing with the pyrophosphate anions. 

Ross, A. F. 1948. Deterioration of processed potatoes. Advances in Food Research 1 284. 

Potato chips are fried to a final moisture level of 3% or less, which accounts to an of about 0.2. Tortilla chips, corn chips, and other snacks have a final moisture content of <3%. From a study on potato chips a moisture content of 3.57% was the point at which a taste panel rejected the chips because of their texture deterioration [39]. Moisture absorption and the consequent deteriorative changes can be prevented by the use of packaging materials with appropriate moisture barrier properties. In this case the shelf life of the products can be extended to several months. If the packaging material is not transmitted by light and if the air inside the packaging is replaced by an inert gas, e.g., nitrogen, a considerably longer shelf life can be obtained. 

Removal of glucose during the production of egg powder using glucose oxidase (cf. 11.4.3) prevents the Maillard reaction responsible for discoloration of the product and deterioration of its whippability. Similar use of glucose oxidase for some meat and protein products would enhance the golden-yellow color rather than the brown color of potato chips or French fries which is obtained in the presence of excess glucose. 

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