Abstract
Netted Gem potatoes of 1.095 S.G. (24% dry matter) and 1.080 S.G. (19.1% dry matter) were processed using the recently developed Freeze-Thaw (F-T) process. There was an efficient reduction of moisture during the pre-drying step due to the long constant rate period. Short and rigorous granulation, which followed the pre-drying, took place under optimum conditions (when the potato cells were most resistant to shear and compression) during which the moisture content was slowly reduced through the critical range of 45% to 35%. The result was a high amount of fine granules (approx. 90% of < 60 mesh), a low amount of discard (≤2% of > 18 mesh) and a low amount of broken cells (≤2%). The experiments also showed that the F-T process could handle potatoes with low as well as high dry matter content.
Resumen
Papas de la var. Netted Gem con 1.095 G.E. (24% materia seca) y con 1.080 G.E. (19.1% materia seca) fueron procesadas usando el proceso de congelado-descongelado (F-T) recientemente desarrollado. Se observó una eficiente reducción de humedad durante el paso de pre-secado debido al período largo de taza constante. Granulación corta y rigurosa, la cual siguó al pre-secado, ocurrió bajo las más óptimas condiciones (cuando las células de la papa tuvieron la máxima resistencia al corte y a la compresión) durante el cual el contenido de humedad se redujo lentamente hasta el rango crítico de 45%-35%. El resultado fue una gran cantidad de gránulos pequeños (poco más o menos 90% de < 60 mesh), una cantidad baja de descartado (≤2% de >18 mesh) y una baja cantidad de células rotas (≤2%). Los experimentos también mostraron que el proceso de F-T pudo aplicarse a papas con alto y bajo contenido de materia seca.
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Ooraikul, B. Some characteristics of the Freeze-Thaw process for potato granule production. American Potato Journal 55, 171–181 (1978). https://doi.org/10.1007/BF02852091
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DOI: https://doi.org/10.1007/BF02852091