Processed potatoes

Stintzing, F.C., Schieber, A., and Carle, R., Rote Bete als farbendes Lebensmittel eine Bestandsaufnahme. Obst Gem. Kartoffelver. Fruit Vegetable Potato Process. 85, 196, 2000. 

Stintzing, P.C. and Carle, R., Punctional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci. TechnoL, 15, 19, 2004. Stintzing, P.C., Schieber, A., and Carle, R., Rote Bete als farbendes Lebensmittel — erne Bestandsaufnahme. Obst Gem. Kartoffelver. Fruit Veg. Potato Process., 85, 196, 2000. 

Reachons such as these usuahy take place in continuous reactors such as chip (memory or potato) processing lines, retorts, kilns, and conveyer belts in which the sohds pass through an oven with reactive gases such as air or perhaps in a fluidized sohd bed reactor as in the shot from guns puffed rice and other grain cereals or in a slurry reactor such as a vegetable oil or fat fryer. Some typical sohds reactors are sketched in Figure 9-2. 

Special costs of up to 131/m have been imposed by the J.R. Simplot Company. This additional expense depends on site characteristics and may include supplementary technical assistance, soil enhancements, nutrients, or a carbon source in the form of Simplot potato processing by-product (D11075Y, p. 32). 

In addition to the walls of the parenchyma cells, the walls of the periderm (skin) cork cells form part of the total intake of dietary fiber and a waste product of potato processing for food as well as for starch. Although much is known about the suberin present in these cell walls (Bernards, 2002 Franke and Schreiber, 2007 Grafos and Santos, 2007), little is known about their polysaccharides (Harris et al., 1991). Nonetheless, because of the presence of suberin, these cell walls are able to adsorb hydrophobic dietary carcinogens and their intake may be important in the prevention of colorectal cancer (Harris et al., 1991 Ferguson and Harris, 1998, 2001). 

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... 

Smith, Van Nostrand (Eds.), Potato Processing (pp. 73-148). Reinhold Company Inc, New York. 

Daniels-Lake, B and Barnes, J. (2007). Current Methods and Reeent Trends In Potato Sprout Control Around the World. International potato processing and storage eonvention, October 10-12, Calgary, Alberta, Canada. 

Potato peels are waste by-products of the potato-processing industry. They are a good source of vitamin C, vitamin Be, copper, potassium, manganese, and dietary fiber. They also contain a... 

Noah, K. S., Fox, S. L., Bruhn, D. F., Thompson, D. N., Bala, G. A. (2002). Development of continuous surfactin production from potato process effluent by Bacillus subtilis in an airlift reactor. Appl. Biochem. BiotechnoL, 99(1-3), 803-814. 

Thompson, D. N., Fox, S. L., Bala, G. A. (2000). Biosurfactants from potato process etfluents. Appl. Biochem. 

Although studies on potato structure had been carried out previously using conventional SEM, van Marie et al [70] used cryo-SEM to advantage in this high moisture material. The fracture planes of cooked and uncooked samples were used to help characterize cell wall adhesion in the four potato cultivars. In particular, differences in cell wall contact area and surface detail were used to explain the mealy versus firm textural attributes in the cultivars. By determining the parameters which contributed to the texture of potatoes, processing conditions and selection of suitable raw materials could be facilitated. Such information would be difficult to obtain with conventional, chemically fixed material due to the high moisture content and the inability of standard chemical fixation to retain carbohydrate-based structures. 

Period Corn for grain Wheat for grain Sorghum for grain Soybean for beans Lint cotton Potato Processing tomatoes... 

Surfactin was produced from B. subtilis (ATCC 21332) in a continuous stirred tank reactor (CSTR) utilizing LS potato process effluent, which was obtained from a southeast Idaho potato processor, as previously described by Noah et al. (4). At the completion of a run, the culture fluid was centrifuged at 6084y for 30 min to remove cells and insoluble material. The supernatant containing surfactin was then stored in a sterile container at 4°C. The same supernatant from one single run was used throughout all experiments to provide continuity for comparison of each study. 

Figure 1 shows the effects of altering the pH of the supernatant containing surfactin. The starting pH of the supernatant produced from potato process effluents, without any pH adjustments, was 7.0 and the surface tension was 28.3 0.1 mN/m. The effects of altering the pH were found to alter surface tension of the surfactin at pH values <6.0. The sharpest tran-... 

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