Potatoes with white flesh color and low reducing sugar content are desirable for dice production. After washing and preliminary sorting, the potatoes are peeled by the steam or lye method. Minimum losses amount to 10%. One important factor during trimming is minimizing the exposure time. The tubers are cut into different sized pieces. After cutting and washing, the dice are blanched with water or steamed at 200-212°F. Following blanching, a carefully applied rinsing spray removes surface gelatinized starch to prevent sticking during dehydration. Sulfite is usually applied at this point as a spray solution of sodium sulfite, sodium bisulfite, or sodium metabisulfite. Calcium chloride is often added concurrently with sodium bisulfite or sodium metabisulfite. Following drying, the diced potatoes are screened to remove small pieces and bring the product within size specification limits. Finally, the potatoes are packed in cans or bags .
Was this article helpful?