Potato processing

The ingestion of sulfites can also worsen asthma. These agents are often found in processed potatoes, shrimp, dried foods, beer, and wines. Patients sensitive to sulfites should be warned not to ingest these products, as they have been known to cause severe exacerbations, particularly in severe asthmatics. 

Im HW, Suh BS, Lee SU, Kozukue N, Ohnisi-Kameyama M, Levin CE and Friedman M. 2008. Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes. J Agric Food Chem 56(9) 3341-3349. 

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. 

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. 

Figure 6.5 shows the structures of tra 5-cinnamic acid and four cinnamic acid derivatives (phenolic compounds) reported to be present in potatoes. Because potatoes are one of our major food plants, we validated with the aid of HPLC and LC/MS the content and distribution of antioxidative phenolic compounds in parts of the potato plant, in potato tubers, in the peel and flesh of tubers, in potatoes sold commercially in Korea and the United States, and in home-processed potatoes. The following discussion, based on our own studies, is followed by a brief overview of analytical methods for potato phenolic compounds by other investigators. 

Dao, L., Friedman, M. (1992). Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry. J. Agric. Food Chem., 40, 2152-2156. 

European Union (25 countries) Production and externai trade of processed potatoes (t)... 

Figure 7.1 Production and external trade in processed potatoes of the European Union for 2005 (25 countries). Prepared with values obtained from Eurostat (2005).

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... 

A wide variety of methods and instruments have been employed to control the quality of raw and processed potatoes. The key characteristics of importance for potatoes for processing are dry matter, reducing sugar content, color, size, and defects. The Potatopro Newsletter (2008) Food Innovation Online (http //www.foodinnovation.biz) shows equipment (Martin Lishman Ltd,... 

Potatoes contain a small amount of lipid, comprising approximately 0.1% of the fresh weight of the tuber (Galliard, 1973). Despite the minute quantity, lipids play an important role in the stability of processed potato products, since lipid degradation can lead to off-flavors and rancidity. 

The texture of the processed potato can also be measured by shearing using a single blade, 1 mm thick, attached to the crosshead of the Instron Testing Machine. The processed whole potato with its skin intact is placed on the steel platform of the Instron and sheared longitudinally to a depth of 25 mm at a cross-head speed of 50 mm/min. Maximum shear force (kN) is calculated from the plot of force against displacement. 

Scanlon, M. G., Pritchard, M. K., Adam, L. R. (1999). Quality evaluation of processing potatoes by near infrared reflectance. Journal of the Science of Food and Agriculture, 79(5), 763-771. 

O Beirne, D., Walshe, D., Egan, S. (1985). Searching for quality in cooked and processed potatoes. Farm Food... 

Taguchi, M., Schafer, H. W., Breene, W. M. (1991). Influence of cultivar and prewanning on texture retention of thermally processed potatoes. Potato Res., 34,29-39. 

Preconditioning is used commercially by chip-potato processors to compensate the unpredictable nature of reconditioning of process varieties and to achieve market flexibility (Brook et al., 1995). During this phase, the storage environment is maintained at conditions similar to the wound healing phase (12-16°C) with the pulp temperature actively controlled in order to eliminate pools of reducing sugars in process potatoes. The duration of this phase is dependent... 

Herman, T. J., Love, S. L., Shafii, B., Dwelle, R. B. (1996). Chipping performance of three processing potato cultivars during long-term storage at two temperature regimes. American Potato Journal, 73,411 25. 

Several dehydrated processed potato products may be available for feeding to poultry. These include potato meal, potato flakes, potato slices and potato... 

For such starchy foods as noodles, cakes, pastries, processed potato food, and puddings, lipids improve the texture. The tendency of bread to staling is also related to the presence of lipids and emulsifiers. In order to satisfy market demands, it is important to optimize the water-binding capacity, the rate of water sorption, and the swelling power. The effects of lipids on these properties is under ongoing study. The mode of application of lipids is also a factor which controls functional properties.851-853 869 The effect of all these factors on bread quality has been recognized.870-873... 

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