Technology of Potato Processing

496 Pages·2018·38.83 MB·English

by  William F. Talburt

Technolog.yof ..
POTA-rO
RROCESSIJNG
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Technology of
PROCESSING
William F. Talburt,·M.S.
Chief,FruitandVegetableLaboratory,WesternRegional
ResearchLaboratory,AgriculturalResearchservice,
U.S. DepartmentofAgriculture,
Albany,California
Ora Smith, PH.D.
ProfessorofVegetableCrops,CornellUniversityand
theAgricultural ExperimentStation,Ithaca,NewYork
and DirectorofResearch PotatoChipInstituteInternational
MEDTECH
ADivisionofScientificInternational
EngagingSciences-DevelopingMindsl

Contributors to this Volume
HORACE K. BURR, Ph.D., Fruit and Vegetable Laboratory, Western Re
gional Research Laboratory, Agricultural Research Service, U.S.
Department of Agriculture, Albany, California.
R. K. ESKEW, M.S., Chief, Engineering and Development Laboratory, Eastern
Regional Research Laboratory, Agricultural Research Service,
U.S. Department of Agriculture, Philadelphia, Pennsylvania.
IRVIN C. FEUSTEL, Ph.D., Fruit and Vegetable Nlarketing and Utiliza
tion Branch, Federal Extension Service, U.S. Department of Ag
riculture, Albany, California.
W. O. HARRINGTON, B.S., FruitandVegetable Laboratory, \Vestern
Regional Research Laboratory, Agricultural Research Service,
U.S. Department of Agriculture, Albany, California.
C. E. HENDEL, Ph.D., Fruit and Vegetable Laboratory, Western Regional
Research Laboratory, Agricultural Research Service, TJ.~. Department
ofAgriculture, Albany, California.
M. E. HIGHLANDS, Ph.D., Food Technologist and Head of Department of
Food Processing, Maine Agricultural Experiment Station, Orono,
Maine.
W. J. HOOKER, Ph.D., Associate Professor of Botany and Plant Pathology,
Michigan State University and the State Agricultural Experiment Sta
tion, East Lansing, Michigan.
RAY W. KUENEMAN, B.S., Director of Research and Development, J. R.
Simplot, Caldwell, Idaho.
C. M. McCAY, Ph.D., Professor of Nutrition, Cornell University and the Agri
culturalExperimentStation, Ithaca, New York.
W. R. MULLINS, B.S., Fruit and Vegetable Laboratory, Western Regional
Research Laboratory, Agricultural Research Service, U.S. Department
of Agriculture, Albany, California.
ROBERT L. OLSON, B.S., Fruit and Vegetable Laboratory, Western Regional
Research Laboratory, Agricultural Research Service, U.S. Department
of Agriculture, Alba!1y, California.
R. L. SAWYER, Ph.D., Associate Professor of Vegetable Crops, Cornell
University Agricultural Experiment Station, Riverhead, N.Y.
v
vi POTATO PROCESSING
SIGMUND SCHWIMMER, Ph.D., Fruit and Vegetable Laboratory, Western
Regional Research Laboratory, Agricultural Research Service, U.S.
Department ofAgriculture, Albany, California.
N. R. THOMPSON, Ph.D., Associate Professor of Farm Crops, Michigan State
University and the Agricultural Experiment Station, East Lansing~
Michigan.
R. H. TREADWAY, Ph.D., Plant Products Laboratory, Eastern Regional Re
search Laboratory, Agricultural Research Service, U.S. Dep~rtment of
Agriculture, Philadelphia, Pennsylvania.
MILES J. WILLARD, B.S., Food Products Division, Rogers Brothers
Seed Company, Idaho Falls, Idaho.
Preface
Since recent decades, there has been observed the rapid expansion of potato
processing industry and consistently attracted industry experts to harness their
capabilitiesinsolvingtheplethoraofchallengesofmodernpotatoprocessingindustry.
Markedimprovementinthequalityofexistingproductsandtherapiddevelopmentand
successfulintroductionofawidevarietyofnewfrozenanddehydratedpotatoproducts
hasmadethisexpansionpossible. Thiseditionhasbeenupdatedtodevelopabodyof
knowledgethatprovidesthefoodtechnologyexperts,researchersabookwithsolution
allied with the potato processing. The special attention has been delivered in the
considerationofnewadvances inpreparationofpotatofor processingand protection
fromdiseases.Thisisfollowedbyexhaustivedescriptionofpotatochips,flakes,starch,
flour,frozenFrenchfriesandcannedwhitepotato.Potatoprocessingisabroaddomain
that helps us to understand the various aspects of frozen, dehydrated and canned
products followed with storage diseases and evaluation of most important potato
varieties.
Weacknowledgethefactthatreadersofthisbookbelongtoabroadspectrumfrom
academic or professional scales to food technology experts, industrialists, and
nutritionists.Therefore,wemadeenormouseffortstomakethecontentsofthisbookas
pleasantaspossibleforbroadrangeofreaders.Researchersoracademiciansmayuse
thisbookasaprimaryorreferencematerialasabalancedliteratureofrecentworkinthe
potatoprocessingfordevelopingnewmodelsandpracticalapplicationsinpreparations.
Theorganizationoftextindifferentsectionsofbookisdoneinawaysuchthatin-depth
explanation of ideas and concepts are well understood along with well-defined
demonstration. We have given special attention to keep the textsimple and easy-to
understandandenjoyable,butatthesametimecomprehensiveanddetailed.Withthis
recentedition, we aim toserve a wide range ofreaders' groupswith theintention of
contributing towards technological advancement in the field of potato processing
industry.
Thebookcontainedtechnical informationinan exhaustivemannertocoverallthe
conceptsofhandling,storageandutilizationofpotatoesvarieties.Technicalinformation
arrangedinthisbookarekeptsimpleandyetenjoyablefashion. Referenceshavebeen
citedtoestablishauthorityandtoassistthereaderwhomaywishtoobtainadditional
informationaboutanyparticularsubject Careful attention has been givento provide
referencetothemostsignificantarticlesuptodateofpublication.All segmentsofthe
potato processingindustry have been mostgenerous in supplying photographs and
informationabouttheiroperation.
Theauthorsareindebtedtothenumerousresearchworkerswhoseworkhasbeen
cited and drawn upon freely and to members of the American Can Company, the
vii
viii PREFACE
ContinentalCan Company, and the National CannersAssociation for information and
councilinpreparingcertainsectionsofthebook. TheNationalPotatoChipInstituteand
itsbusinessandassociatemembercompaniesfortheirinvaluablesupport.Theauthor
wantstoextenditsappreciationtostudents,goodfriends,andcolleaguefortheirexpert
advice,criticismandencouragementwhiledevelopingthemanuscriptAuthorswillfeel
extremely blessed if readers are inspired.for exploring more applications and work
towardsfurtheradvancementsinthefield.
Authors
Contents
CHAPTER PAGE
1. HISTORY OF POTATO PROCESSING. . . . . . . . . . . . . . 1
2. STRUCTIJRE AND CHEMICAL COMPOSITION OF THE POTATO TUBER 12
3. POTATO VARIETIES . . . . • . . . . . . . . . . . . . . . 44
4. EFFECT OF CULTURAL AND ENVmON~{ENTAL CONDITIONS ON
POTATOES FOR PROCESSING .. ..... 70
5. TUBER DISEASES . . . 110
6. SPROUT INHIBITION 143
7. EFFECT OF TRANSIT AND STORAGE CONDITIONS ON POTATOES. . 155
8. THE NUTRITIVE VALUE OF POTATOES . . . . 187
9. PREPARATION OF POTATOES FOR PROCESSING 205
10. POTATO CHIPS . . . . . . . . . . . . . . . . . . 224
11. FROZEN FRENCH FRIES AND OTHER FROZEN POTATO PRODUCTS 279
12. DEHYDRATED MASHED POTATOES-POTATO GRANULES. 308
13. POTATO FLAKES. . . . . • . . . . ..... 328
14. DEHYDRATED DICED POTATOES. 345
15. POTATO STARCH 374
16. POTATO FLOUR . 390
17. CANNED 'VHITE POTATOES . 404
18. PRE-PEELED POTATOES ... 418
19. MISCELLANEOUS PRODUcrS FROM POTATOES. . 436
20. POTATOES AND POTATO PULP FOR LIVESTOCK FEED 455
ApPENDIX .. 465
471
INDEX ...
ix