Potato processing
Current situations
Processed potato products, in particular fried ones, are convenient to eat and has pleasure taste, flavor and texture (crispiness). While fresh potatoes have to be washed, peeled and boiled for some time. The consumption of processed potato therefore has become major trends to fit modern life style (Keijbets, 2008). The amount of processed potatoes in the Netherlands has been increasing dramatically during recent decades (figure 1).
The demand of organic product is particularly boosting due to concerning the health and environmental protection. However, there are some factors limiting the expansion of processing organic potatoes. Low yield of organic potatoes leads to high raw material cost. Similar tuber
…show more content…
At first stage, potatoes for all those three products are cleaned to remove stones and sledges before getting peeled, trimmed and sorted. In starch production, potatoes are then rasped in order to disrupt cell walls and release the starch. After this potato juice are separated and pulp is washed with water to flush out milk starch. After removing excessive water and drying the moist starch, the starch is ready to be packed and sent to market (https://en.wikipedia.org/wiki/Starch_production). As for chips and French fries production, after the first stage potatoes need to be cut or sliced and washed again. Processed potatoes need further blanching and drying. After deoiling, they enter the last stage in which chips get flavored and French fries are frozen and stored, and eventually packed for sell (http://www.madehow.com/Volume-3/Potato-Chip.html). Figure 1. The processing flows of potatoes
It can be seen that potato processing involves highly-water-demanded procedures. This induces a great amount of liquid waste. Meanwhile, there are also much peeled and trimmed potato parts left from the processing. Better waste management, as well as more desirable storage conditions and efficient processing would help to increase the organic potato processing (Sultana,
…show more content…
We already explained the step to process potatoes (screening, grading, peeling, trimming, slicing, blanching, disintegration processes) and it causes high amount of waste. Especially the potato starch waste, the waste water and potato peel wastes (Sultana, Siddique 2014). A solution to that problem might the reuse of all the component of potato processing. For example, the peels can be converted to protein for additional nutrients for cattle feeding (Sultana, Siddique 2014), converted into a compost for a garden. Moreover, there are several new alternative coming out to recycle and reuse the potatoes waste. For example, there is a potential for potato peel to be a bio-active ingredient for the bio-pharmaceutical (Teagasc, 2014) as a fiber nutrient and can be used in combination with flour. Indeed, “Muffins with peels were darker, lower in height, and more resistant to compression” (p. 15, l. 4). (Arora, Camire,
Conclusion In my conclusion, the potatoes with the lowest concentration gained the most mass, and would become hard relating back to the Turgor theory I stated earlier. In contrast to this, the potatoes in the most concentrated solution lost the most weight thus becoming plasmolysed and limp also relating back to the background I have mentioned earlier. Evaluation In general the experiment was succesful the results were consistent and also were in accordance with the theories made at the start.. The experiment could have been improved by: · More subjects used instead of potatoes · More potatoes · Wider time ranger · Different molarities Using this variety of methods could have improved the experiemnt, however I was generally satisfied with the results of this osmosis experiement.
To investigate the osmotic effect of changing the concentration of sucrose solution; distilled water, 20% sucrose solution, 40% sucrose solution, 60% sucrose solution on the change in mass of potato cylinder after 30 minutes of being in solution.
Water Potential of Potato Cells Aim: To demonstrate the Water Potential of Potato Cells. Objectives: · To show the water potential of potato cells using various measured concentrations of a sucrose solution and pieces of potato. · To record and analyse data to verify observed results. · The method and procedure was carried out as per instruction sheet. Observations: The experiment shows that the lower the concentration of the sugar solution, in the Petri dish, the mass of the potato increased.
Materials used in the experiment included 5-7 g of the potato tissue, 50ml of 2.0M phosphate buffer coffee filter and guaiacol dye.
In the book Fast Food Nation, Eric Schlosser writes about the fast food industry. Schlosser tells the story of J.R. Simplot, the man behind McDonald’s source for potatoes. He started his own business right out of the eighth grade, after dropping out. He started out small but eventually became one of the riches men in America. He owned then 160 acres of land to start off this business. He sold his potatoes to companies at first all natural. But he soon discovered that if you dry out the food it will keep for longer, more companies then bought from him. Then in the 1950's he found out about freezing them, and the method of frozen food. McDonald’s started buying and selling Simplot fries. The customers seemed to like it, they didn't mind the change or even realize it. As a result though from freezing the potatoes, they lost a lot of the natural flavors. Companies began cooking their food in a high percentage of animal fat to capture that flavor, but soon they switched. They traded beef fat for more chemicals. The fries flavor all depends on the chemicals, it is all fake, and there is even more saturated fat from their fries than in their burgers.
Food is an important factor in the everyday human life. Humans need food to be able to live. But how did the food people eat today come about, no one really knows the in depth explanation. What about more common foods that are a part of everyone’s everyday lives, like potato chips. They are a simple, easy snack food that is commonly in every American household. But does anyone know how they came about, who invented them. Well, let me explain a little about who that person was.
Potatoes have become a staple to the diet of humans.They have become so popular since they come in a variety of shapes, sizes, and tastes. They are also cheap and easy to grow, and they taste delicious! Potatoes have changed the course of history in several ways. Who knew that potatoes, just a starchy vegetable, could have helped shape the world in so many ways. First, the Irish Potato Famine killed a million people and caused another million to move out of Ireland. Second, soldiers in the United States army were able to eat potatoes throughout the war. Third, they prevented a famine from occurring in England after there was not a sufficient amount of crops going to sustain the country's cries for food. Many people wonder if potatoes have
Schlosser sets off chapter 5: “Why the Fries Taste Good,” in Aberdeen, Idaho at the J. R. Simplot Plant where he introduces John Richard Simplot, “America’s great potato baron,” (Schlosser 111). Simplot dropped out of school at 15, left home, and found work on a potato farm in Declo, Idaho making 30 cents an hour. Simplot bought and turned profit on some interest-bearing scrip from some school teachers and used the money to at 600 hogs at $1 a head. He feed the hogs horse meat from wild horses he shot himself, later selling them for $12.50 a head. At age 16 Simplot leased 160 acres to begin growing Russet Burbank Potatoes. In the 1920s the potato industry was just picking up as Idaho was discovered to have the ideal soil and conditions for successfully growing potatoes (Schlosser 112). Soon Simplot was the “largest shipper of potatoes in the West, operating 33 warehouses in Oregon and Idaho,” (Schlosser 113). During World War II Simplot sold dehydrated potatoes and onions to the U.S. Army. By the time he was 36 he “was growing his own potatoes, fe...
The Great Potato Famine was a huge disaster that would change Ireland forever. The people in Ireland were extremely dependent on potatoes and when the blight came the economy went down. When the fungus attacked the potato crops slowly crop by crop throughout Ireland, people began to lose their main source of food. With the people in Ireland’s huge dependency on the potato, people began to starve or get sick from the potatoes. No one had any food to eat. The potatoes were black inside with molds through out it that came from the fungus from something in nature. The weather that brought the blight also was one of the causes because they could not control how the weather was bringing the fungus. Ireland was under the British government and did not help Ireland when they needed Britain. The aftermath of the Great Famine was not only a huge drop in population, but emigration, and much more.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
With the world’s population continuing to increase, the demand for food is higher than ever. This increase in food demand also calls for more efficient ways of growing and providing the food. Two methods that are very controversial are the organic and conventional method. While many people support the organic method because of its known benefits, others feel that it is an over inflated industry that cheats consumers out of their money. But recently many studies have disproved those critics. These studies prove that Organic food is a better choice than conventional because it is better for the environment, avoids the use of chemicals, and is generally more beneficial.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Food is “composed of synthetic chemical additives, such as colorings, preservatives, sugar substitutes and trans-fats” (Fitzgerald, 2006, p.72). Fitzgerald reported that by the “1970s most meats and dairy products that were factory farmed were laced with growth hormones, antibiotics and a range of pesticides” (p.72). Furthermore, food that is frozen, packaged and canned is considered processed food. A brief explanation of the chemical additives in processed food. 1.
The Effect of Salt Solution Concentration On The Mass Of Potatoes Introduction = == == == ==
According to Flemming and Samuelson (2008), food science is still relatively new and growing discipline brought about mainly as response to the social changes taking place in North America and other parts of developed world. Originally the food industry only provided primary product for final preparation in the home finds itself responding to market demands for more refined sophisticated and convenient products (McGill, 2011).