Potato processing washing

Potatoes are washed with clean, cold water to remove the mud, sand, and so on from the surface. These extraneous materials not only show adverse effects on the product quality, but also they damage the oil in the fryer during the process. 

In addition, fhiit and vegetables can be minimally processed (washed, pealed, cut, diced, stripped, chopped, etc.) in order to provide ready to eat or ready to use products (salad mixes, apple slices, carrot sticks, diced potatoes, etc.). These minimal processing treatments damage the plant surface and induce changes in phenolic metabolism and phenolic antioxidant composition. 

In manufacturing alcohol from potatoes they are first washed and then cooked so that the starch present can be readily converted into sugar by the action of malt. The sugar bo formed is fermented by the addition of yeast and the alcohol contained in the fermented liquid is separated from it by the process of distillation. The detailed operation is as follows ... 

The butter will keep for longer if it s washed and worked at this point, which is an equally simple process to wash it, add a cupful of iced water to the butterfat in the processor bowl and mix the contents briefly. Pour off the milky water and repeat the process several times until the water remains clear after being mixed with the butterfat. Then decant the butter into a bowl and use a potato masher or a couple of forks to press out the last of the liquid. If you wish, salt the butter to your taste and then roll it into a ball or a pat, or press it into ramekins, and chill in the fridge. The butter should keep for a week or more. 

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