High-quality raw potatoes are important to potato processing. Potato quality affects the final product and the amount of waste produced. Generally, potatoes with high solid content, low reducing sugar content, thin peel, and of uniform shape and size are desirable for processing. Potatoes contain approximately 18% starch, 1% cellulose, and
81% water, which contains dissolved organic compounds such as protein and carbohydrate . Harvesting is an important operation for maintaining a low level of injury to the tubers. Improved harvesting machinery reduces losses and waste load.
The type of processing unit depends upon the product selection, for example, potato chips, frozen French fries and other frozen food, dehydrated mashed potatoes, dehydrated diced potatoes, potato flake, potato starch, potato flour, canned white potatoes, prepeeled potatoes, and so on. The major processes in all products are storage, washing, peeling, trimming, slicing, blanching, cooking, drying, etc.
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