Potatoes drying

Data by Makower et al. (18). All measurements made on materials ground to pass 40-mesh sieve, ft Drying to constant weight at room temperature, in vacuo, over Mg(C104>i. Carrots and potatoes dried 11 months, cabbage and onions 9 months. 

The characteristic most commonly used as an estimator of potato dry matter is specific gravity (Storey and Davies, 1992). Specific gravity of potato tubers can be determined using the formula ... 

The total solid (dry matter) content of potato can be obtained by freeze-drying. Dry matter content is determined from the difference in the weight of potato samples before and after freeze-drying. The potato dry matter can also be estimated from the specific gravity measurements. In recent years, near infrared (NIR) spectroscopy has been used to measure specific gravity of potatoes. The NIR spectra (700-1100 nm) of potato samples are acquired, and partial least squares (PLS) regression analysis can be used to develop a predictive model for specific gravity (Scanlon et al., 1999). 

Potato dry matter is ground to a powder using a mortar and pestle. To 100 mg potato dry matter, 100 p,L (300 U) of a-amylase (e.g. from Bacillus species. Sigma A-6380, St Louis,... 

Starch content of potato dry matter is calculated as follows ... 

In recent years, a new research method was developed to determine total starch content of potato dry matter by comparing the gelatinization enthalpy of potato dry matter and standard starch using differential scanning calorimetry (DSC) (Liu et al., 2005). 

Total dietary fiber (TDF) content of potato dry matter is determined according to the AACC (2000) method 32-05 following the total dietary fiber assay procedure (Megazyme k-TDFR 01/05). This is a gravimetric method that is simpler and faster than other analysis methods. In addition to total dietary fiber content, both soluble and insoluble dietary fiber content can be determined by this method. 

Lewicki, R. R, Rawlak, G. (2005). Effect of mode of drying on mierostructure of potato. Drying Technology, 23, 847-869. 

Polysaccharides Complex carbohydrates are polysaccharides (most often polymers of glucose), which do not have a sweet taste. Starch is an example of a complex carbohydrate that is found in abundance in plants. Common sources include wheat and other grains, potatoes, dried peas and beans, and vegeta bles. 

Foods (beer, jam, juice, potatoes, dried onions) Distilled, neutralized for titration acidified with HC1, 3% hydrogen peroxide Supelcosil LC-SAX (250 X 4.6 mm. 5 U,m) K2HP04 (pH 5.7)... 

Niemira B. A., Hammerschmidt R., Sar G.R. Postharvest suppression of potato dry rot (Fusarium sambudnum) in prenuclear minitubers by arbuscular mycorrhizal fungal inoculum. An Potato J1996 73 509-515. Paxton J.D. Phytoalexins-a working redefinition. Phytopathol 1981 101 106-109. 

Figure 2. Percentage of zinc from major food groups in the U.S. food supply. Potatoes, sweet potatoes, dry beans, dry peas, nuts, and soy products are included with fruits and vegetables. Other includes all remaining food groups. Components may not sum to total due to rounding.

Grosch, W. (1999) Aroma of boiled potatoes, dried potatoes and French fries (in German). 

Gekas, V. and Lamberg, 1. Determination of diffusion coefficients in volume-changing systems-application in case of potato drying, /. Food Eng., 14, 317,1991. 

The method described above is applied to a wide set of experimental data in potato drying [43]. 

L.F. Moreno-Perez, J.H. Gasson-Lara, and E. Ortega-Rivas, Effect of low temperature-long time blanching on quality of dried sweet potato. Drying Technol., 14(7-8) 1839-1857... 

The chemical composition of potato depends on many factors including genetic features, age and maturity, as well as enviromnental conditions, i.e., climatic and soil conditions, weather and growing conditions, such as fertilization, pesticides, diseases, etc. Table 31.1 shows the chemical composition of potato tuber. The potatoes are a considerably richer source of nutrient than energy. Starch is the basic component of potato dry matter, contributing the major amount of energy obtained by potato consumption. Potato contains... 

Cabinet, tunnel, rotary, drum, or conveyor dryers have normally been used at the industrial scale to produce various potato products. The following description of potato drying is based on the type of dried product. 

Lewicki, P. P., Pawlak, G., 2005. Effectof mode of drying on microstructure of potato. Drying Technol. 23(4) 847-870. 

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