Potatoes production

PTLC was used to enrich the polar fraction of deep-fried potato chips and vegetable oils used in industrial frying operahons. After PTLC, capillary GC, GC-MS, and NMR were used to quantify sterols and sterol oxides in fried-potato products, as well as the composition of sterols in the oil used for frying [72]. 

Moudry J, Jelinkova Z, Jaresova M, Plch R, Moudry J, Konvalina P. Assessing greenhouse gas emissions from potato production and processing in the Czech Republic. Outlook on Agriculture. 2013 42(3) 179-183. DOI 10.5367/oa.2013. 

Leifert, C. and Wilcockson, S.J. (2005). Blight-MOP Development of a systems approach for the management of late blight (caused by Phytophthora infestans) in EU organic potato production. Final Report, Newcastle University, UK. 

Processing raw food reduced disulfoton levels in some potato products (Kleinschmidt 1971). Total residues were reduced by 35% with lye peeling. Lye peeling plus the first water blanching reduced the total disulfoton residue on a dry weight basis by 58, 74 and 61 % for french fries, dehydrated potato cubes and dehydrated mashed potatoes, respectively. 

CO2 emissions (kg) in winter wheat and potato production comparative calculations from different authors... 

The influence of the oil type and quality on oil absorption and residues absorbed by fried foods is widely documented (e.g., Blumenthal, 1991 Blumenthal and Stier, 1991 Krokida et al., 2000 Nonaka et al, 1977 Pokomy, 1980). No relationship has been found between oil type and oil absorption however, it has been shown that an increase in the initial interfacial tension between oil and restructured potato products decreases oil absorption (Pinthus and Saguy, 1994). Further, as mentioned earlier, oil degradation produces surfactants that act as wetting agents, which also increase the absorption (Blumenthal, 1991). 

Aguilera, J. M. and Gloria, H. (1997). Determination of oil in fried potato products by differential scanning calorimetry. J. Agric. Food Chem. 45,781-785. 

Keller, C. H., Escher, F., and Solms, J. A. (1986). Method of localizing fat distribution in deep-fat fried potato products. .ebensmittel-VJissenschaft Technologie. 19,346-348. 

Rubnov, M. and Saguy, I. S. (1997). Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying. J. Food Sci. 62,135-137,154. 

Selman, J. D. and Hopkins, M. (1989). Factors affecting oil uptake during the production of fried potato products. Technical Memorandum 475. Campdem Food and Drink Research Association, Gloucestershire, UK. 

Table 1.2 Potato production by region in 2006 (source FAOSTAT)...

Canned potato production constitutes just a small part of the overall market for processed potatoes. Production of chilled-peeled potatoes became established in Europe during 1995-2005 to supply a growing demand by restaurants, takeaways and the catering business. 

Gopal, J., Khurana, S. M. P. (2006). Handbook of Potato Production, Improvement, and Postharvest Management. Food Products Press, New York. 

Kirkman, M. A. (2007). Global Markets for Processed Potato Products. In D. Vreugdenhil (Ed.), Potato Biology and Biotechnology Advances and Perspectives (pp. 27 4). Elsevier, Oxford. 

Ortiz, R. (1997). Breeding for potato production from true seed. Plant Breeding Abstracts, 67, 1355-1360. 

Spooner, D. M., Salas, A. (2006). Strueture, biosystematies, and germplasm resourees. In J. Gopal, S. M. P. Khurana (Eds.), Handbook of potato production, improvement, and post-harvest management (pp. 1-39). Haworth s Press, Ine, New York. 

Kehr, A. E., Akeley, R. V., Houghland, G. V. C. (1964). Commercial Potato Production. Agriculture Handbook 267. Agricultural Research Service, US Department of Agriculture. 

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