Potato processing cooling

In the alcohol industry, grain or potato raw materials are milled and water added to form a slurry or mash which is heated either batchwise or continuously. Traditionally, the mash is heated to 150°C by the injection of Uve steam. To reduce viscosity, a-amylases are added both during beating to 150°C and during cooling. Thermostable a-amylases from Bacillus licheniformis are the most commonly used enzymes for these processes (68). 

It is well known that every starch processing method is facilitated by the presence of water. Water depresses the melting point of amylopectin crystallites and lowers starch melt viscosity. Native potato starch contains about 18% water when stored at ambient atmosphere (room humidity about 55%). If one does not add more than about 10% water the melt-processed starch will solidify when cooling down. If more water is added to the starch, its glass transition falls below room temperature (Zeleznak Moseney, 1987). The moulding then exhibits a rubbery state and solidifies later when the excess water evaporates. 

Cooling of Cans of Potato Soup After Thermal Processing. A total of 1500 cans of... 

Ghasemlou et al. (2013), transferred a potato starch and glycerol suspension to a water bath at 90 °C for 10 min, and agitated by magnetic stirrer at 500 rpm. After cooling at room temperature, about 70 mL of the sample was spread evenly over a Teflon casting plate (15 cm of diameter) placed on a leveled surface. The drying process continued for 48 h at 30 % RH and 20 °C. 

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