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Technological and technical parameters for storing potatoes for the production of potato crisps.

Tehnoloski i tehnicki parametri skladistenja krompira namenjenog proizvodnji cipsa.

Author(s) : JANKOVIC M., KOSI F.

Summary

Considering very strict requirements of potato quality in the potato-processing factory, it is of utmost importance to be acquainted with technological and technical parameters that effect the rate of weight loss and chemical composition of tubers. In modern storage conditions, in which potatoes are kept in box palettes, storing process is very complex and it is defined in five stages presented in this paper. The first stage includes drying and curing, in which potatoes intensively respire with intensive ventilation and air circulation in the chamber. In the second stage, temperature is decreased by 0.5°C/day, for the purpose of avoiding "temperature stress" of potatoes. During the storing stage, which lasts for several months, ventilation must be carefully carried out, with temperature maintenance below the critical limit for glucose accumulation. In the fourth state potatoes are prepared for processing, with gradual increase of temperature up to 10°C. The fifth stage is a stage of stabilization and reduction of sugars below the critical limit, in order that the frying process is commenced without any risk of crisps getting dark colour. During all above-mentioned stages, relative humidity of air in the chamber must be very high, 95.98%, so that weight loss could be controlled, on one hand, and starch transformation into sugar could be decelerated, on the other.

Details

  • Original title: Tehnoloski i tehnicki parametri skladistenja krompira namenjenog proizvodnji cipsa.
  • Record ID : 2007-0254
  • Languages: Serbian
  • Source: Zbornik radova pisanih za 36. kongres o klimatizaciji, grejanju, hladenju + CD-ROM./ Proceedings of the 36th International HVAC&R congress + CD-ROM.
  • Publication date: 2005/11/02

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