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Spiral potato peeler and cutter is a machine used to assist the production process of a home-based bussiness in potato processing, starting from the peeling process to the cutting process carried out in one machine frame. The design and construction of the cutting system on spiral potato peeler and cutter machine with a capacity of 15 kg/hour has several objectives, namely being able to make detailed analisis of a spiral potato cutting machine, being able to calculate parts of the machine elements used in parts of the cutting system and being able to did spiral potato machine testing. The methode used in the preparation of this project report is through the VDI 2222 approach which begins with the plan, conceptual, design and completions stages.The results of the calculation of the cutting system elements on the spiral potato peeler and cutter machine include the large diameter of the shaft used is 12,7 mm, the use of 84 watt motor power and the capacity of the cutting system on the spiral potato cutting machine is 15,25 kg/hour.

Certain changes in phenolics and sugars can occur during the storage of potatoes, where particularly amounts of sugars represent the critical factor as they are involved in potentially harmful acrylamide (AA) formation during frying. This research investigates the impact of cultivars (Birgit and Lady Claire), tuber's age (1, 5, and 9 months), and storage duration (1, 5, and 8 days at 10 °C) on the content of phenolics and sugars in raw, boiled, and fried fresh-cut potato (FCP). The influence of these factors on the formation of AA in fried FCP was also assessed. Significant differences in phenolics and sugars were observed between cultivars (cv. Birgit contained 5.77 mg of phenolics 100 g-1 of dry weight (DW) and 1.75 g of sugars 100 g-1 DW, while cv. Lady Claire contained 10.13 mg of phenolics 100 g-1 DW and 0.65 g of sugars 100 g-1 DW). The content of phenolics significantly decreased, while sugars increased during tubers' aging. FCP storage time had no significant influence on the content of phenolics and sugars. The phenolics and sugars were the highest in the raw samples and the lowest in the boiled ones. Although the AA level in fried samples was significantly influenced by cultivar (Birgit > Lady Claire) and it increased with FCP storage time, it was below European Food Safety Authority (EFSA) regulation's approved maximum value (750 µg kg-1 FW) in both cultivars. Therefore, cvs. Birgit and Lady Claire could be considered as promising FCP cultivars and for frying purposes. PRACTICAL APPLICATION: The results of this research reveal that quantitative changes of chemical constituents occurring during storage and cooking of fresh-cut slices of potato cultivars Birgit and Lady Claire are not a concern. This is of particular importance to fresh-cut producers and customers. Phenolics were reduced during storage, but they were still present in all cooked samples independently of the cooking method. The analysis of sugars showed that tubers as old as 9 months could be used for fresh-cut potato processing, providing safe frying without critical levels of acrylamide.

Acrylamide is an amide-type organic compound formed by the reaction of asparagine with reducing sugars (Maillard reaction) and is classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer. Potato chips are one of the foods that contribute most to dietary acrylamide intake, and despite a significant reduction in recent years thanks to changes in frying methods, many commercial samples show concentrations above the levels recommended by the European Commission Regulation 2017/2158. In this work, a high correlation (P

Zebra chip (ZC) disease caused by the bacterium ‘Candidatus Liberibacter solanacearum’ (Lso) and vectored by the potato psyllid (Bactericera cockerelli Sulc.) inflicts significant yield and quality losses in potato. Potato plants infected with Lso produce tubers with an internal brown stripe pattern that is unacceptable to the potato processing industry. Potato varieties tolerant of ZC disease could reduce yield and quality losses caused by the disease, as well as diminish insecticide usage to control potato psyllids. Tetraploid potato clones selected from breeding programs in the US were screened in Texas under both greenhouse and field conditions. Chipping quality in tubers harvested from plants infested with Lso-infected psyllids and those harvested from from non-infested plants were compared, and tuber symptoms associated with ZC disease were evaluated. Clones showing good chipping quality and promising ZC tolerance in the greenhouse and first field trials were independently tested in a second field trial. Clones of the A07781 and TX12484 families consistently showed good processing quality and ZC tolerance over multiple evaluations. These findings indicate that good processing clones with tolerance to ZC disease are available. These clones could be used by potato breeding programs as parents and could also be used to study the genetics of tolerance to ZC disease.

Background Potato (Solanum tuberosum L.) is the most important vegetable crop, with a global production of around 368 million tonnes and more than 5000 known varieties. Tubers are the edible part of the plant, which can be eaten in various forms e.g. boiled, cooked, fried, crisped, etc. Processing of raw tubers usually involves peeling that generates a great amount of bulky waste which is usually discarded or used as animal feed. Scope and approach The present review aims at deeply discussing the current knowledge on the nutritional value, chemical composition and potentially related bioactivities of potato peels. Moreover, an overview on the reutilization of this bio-residue by the food industry is presented, by discussing the reported applications/incorporations into different food matrices, along with the potential technological properties. Key findings and conclusions Considering the nutritional value and chemical composition of potato peels, along with the bioactivity and technological properties of their extracts, the sustainable valorization of potato processing by-products presents great interest for the food and pharmaceutical industries that could increase the overall added value and minimize the environmental impact of this food crop.

The study was conducted to analyze constraints to adoption of sweet potato processing technologies among actors in South East, Nigeria. Questionnaire was used to collect data from a sample of eighty (80) respondents used for the study. Data were analyzed using mean score, standard deviation, factor analysis and multiple linear regression analysis. Results indicated that sex, educational level, marital status, processing experience and access to extension service had a positive influence on the adoption of sweet potato processing technologies in the study area. The respondents were highly constrained by inadequate processing machines/equipment (=2.88), high cost of processing produce (=2.86), inadequate knowledge of modern sweet potato processing techniques (=2.84), inadequate capital for start-off (=2.84), high cost of labor (=2.83), poor credit facilities (=2.80) and scarcity of processing materials like sweet potato tubers (=2.43). These variable constraints were further subjected to factor analysis and the variables were named technical and infrastructural factors. It is recommended that processors should be encouraged to form cooperative society to enable them to pool their resources together to obtain credit facilities and sweet potato labour saving processing technologies in order to increase productivity. There is also a need for creation of awareness by extension agents, public health agencies, nutritionists and non-governmental organizations on the usefulness of orange fleshed sweet potato in addressing Vitamin A Deficiency Syndrome.

This study evaluated the use of sodium metabisulphite (SMB) and ascorbic acid (AA) to control browning in ready-to-eat processed potatoes during 8 months of storage. The experiment was carried out using the production line of a commercial potato processing business located in the state of Parana, Brazil. The following treatments were tested in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5% m/v SMB) and T3 (0.25% m/v SMB + 0.25% m/v AA). For quality control of the products, total soluble solids content, pH, total titratable acidity and colour were evaluated. Statistical differences between chemical treatments (T1, T2 and T3) and between storage periods (1 day, 1, 2, 4, 6, 8 months) were evaluated in completely randomized design. The quality of ready-to-eat processed potatoes (sterilized and vacuum packed) treated with SMB and AA was maintained for at least 4 months of storage. After this period, there was significant browning, but there were no changes in pH, titratable acidity and total soluble solids. At the end of storage (6 and 8 months), the treatment T3 (0.25% m/v SMB + 0.25% m/v AA) gave better results for colour.

Potato tuber is easy to be damaged and caused browning, which will affect its nutrition, sense quality and safety. Different potato varieties have different resistances to browning. In this study, 27 different potato germplasm resources,were used to measure four indexes including polyphenol oxidase (PPO), browning degree (BD), browning index and after cooking darkening (ACD), for indentifying and selecting anti-browning potato varieties (lines). The 27 materials could be divided into four groups. High anti-browning, group including 09306-82 and 13041-52 had high resistance to browning. Anti-browning group, included Yanshu 4, Q 8, 12-1, Chunshu 3, 19-1, 14018-142, Atlantic, Longshu 12, Weiyu 5, Lishu 6, Chunshu 5, and Zaodabai, had some obvious deficiencies in the related anti-browning indicators. Medium anti-browning group, including 09001-136, Zhongshu 5, Longshu 4, Dongnong 310, Qingshu 9, 15-1, Yunshu 505, BF006, Minshu 1, and Qianyu 8, had poor resistance to browning. Easy browning group, containing Chunshu 6 and Favorita, had very weak resistance to browning. The selected varieties (lines) with very high or high resistance to browning can be used in potato breeding for browning resistance , providing variety support for potato processing industry, and the easy browning materials can be used to study the browning mechanism of potato.

In attempt to develop new potato varieties with the current market lead traits, nine Dutch potato varieties namely Fabula, Panamela, Sagitta, Challenger, Sifra, Rosi, Memphis, Taurus and Derby, and International Potato Center (CIP) varieties Kinigi and Kirundo were evaluated in three Rwandan sites for two growing seasons in a randomized complete block design (RCBD) with tree replications. The data collected consists of plant vigor, late blight incidence and severity, yields and processing qualities. The collected data were submitted to analysis of variance. The results showed that variety, site, season, and all interactions of main variation factors have significant effects on total yields. The average total yields of CIP varieties were extremely high and significantly different compared to tested Dutch varieties. These yields were 34.2 and 30.7 tons ha-1 for Kirundo and Kinigi, respectively. The best performing among tested Dutch varieties were Panamela with 20.2 tons ha-1, Rosi with 16.4 ton ha-1, Sagita with 15.8 tons ha-1, and Taurus with 14.4 tons ha-1. The CIP varieties Kinigi (7.2 score) and Kirundo (7.2 score) revealed a big plant vigour compared to tested Dutch varieties. Among Dutch varieties, Taurus (6.9 score) and Panamela (6.2 score) showed the highest plant vogour. CIP varieties Kinigi and Kirundo, and Dutch varieties Sifra and Taurus revealed the same trends for late blight (less than 30% of plants revealed late blight symptoms. Taurus, Challenger, and panamela revealed the highest dry matter content of 22.4, 21.7, and 20.0%, respectively. This dry matter content is high compared to CIP varieties Kinigi (19.20%), commonly used for French fries and crisps in Rwanda. Dutch varieties Rosi, Challenger and Taurus revealed crisps with yellow color without rolling. Panamela and Kinigi showed crisps with similar characteristics. The results from this study suggested that any private company planning to invest in potato processing for French fries and crisps, the Dutch varieties such as Rosi, Challenger, Taurus and Panamela are good candidates for raw materials. Key words: Crisps, Dutch, yield, blight symptoms.

Anaerobic digestion of organic matter with high moisture content has proven to be a suitable method for disposal of wet organic residuals with several advantages compared to other treatment technologies. This paper aimed at evaluating the theoretical and experimental biomethane potential of food processing residuals that are responsible for negative environmental impact, with exemplification for the potato processing waste. The biomethane potential is a useful parameter to assess the economic efficiency of anaerobic digestion processes as it can considerably influence the efficiency and the economic feasibility of the energy recovery technologies. Both experimental and theoretical biomethane potentials of potato waste in mesophilic anaerobic digestion as well as biodegradability of the substrate were estimated. Moreover, effects of microalgal extract addition on the digestion of potato waste were examined in an attempt to stimulate the anaerobic digestion. Cone model and a modified Gompertz model were used to predict the dynamics of biomethane production.

Background Potatoes are important tubers for human consumption, providing an essential source of energy and great nutritional characteristics for human health. However, before consumption, potato tubers need to be stored and processed. As frying is the most common technique used in potato processing, fried potato is the most important processed potato product. Some food characteristics, provided by the frying process, are considered desirable, but others are harmful to human health and, thereby the main challenge is to reduce the formation of the undesirable characteristics, without compromising the sensorial attributes. Scope and approach In this review, the origin, economic importance, morphology and composition of potato tubers are presented. Afterwards, some factors affecting potato tuber quality, not only for human consumption, but also for further processing are addressed. Then, potato processing is discussed with a focus on the frying process, including the textural, chemical and nutritional changes induced by frying and the main characteristics affecting the quality of fried potato products. Finally, a special focus is given to the novel emerging non-thermal technologies and a brief review of their effects on potato tuber and fried potato quality is provided. Key findings and conclusions Irradiation, cold plasma, ultrasounds, pulsed electric fields and high pressure processing are innovative non-thermal technologies with potential to be an alternative for the traditional treatments of potato tubers and to be applied as a frying pre-treatment, improving time and energy for slicing and cooking, and creating improved and healthier fried potatoes. Further studies are needed to better understand the subjacent biochemical mechanisms.

This investigation aimed to evaluate the feasibility of potato processing waste (PPW) as a co-substrate for Chlorella vulgaris in batch biochemical methane potential (BMP) tests. Three parameters were examined: C. vulgaris and PPW mixing ratios (100:0, 75:25, 50:50, 25:75 and 0:100), PPW type (potato discarded parts (PPWdp) and potato peel (PPWp)), and substrate to inoculum ratio (0.5 and 1.0 SIRs). The mixing ratio was a significant factor with higher methane yields obtained with 25:75 C. vulgaris: PPW. The type of PPW also affected methane yield, as C. vulgaris co-digested with PPWdp increased methane yield by 22–47%, versus a 12–32% enhancement with PPWp. Moreover, a SIR of 1.0 led to an accumulation of soluble COD, resulting in decreased methane yield relative to a SIR of 0.5. Overall, the current study showed that PPW are suitable feedstocks for co-digestion with microalgae, with the enhanced methane yields attributed to a balance C/N ratio. However, the extra nitrogen in the seed inoculum of the BMP test may have obscured the full benefits and hidden some synergistic effects. Therefore, the follow-up studies should be carried out in continuous anaerobic digesters to verify the full potential of PPW as co-digestion substrate for microalgae.

The present study was designed to prepare a novel tyrosinase inhibitory peptides from Solunum tuberosum (potato) peels (by-product of potato processing). Isolated protein was hydrolyzed by immobilized lettuce protease at pH 10 to produce a potato hydrolysate (peptides) with the highest tyrosinase inhibitory activity than that of the parent protein. For maximum production of peptides, hydrolysis process including incubation temperature and protein concentration per reaction mixture was optimized. Separation of potato hydrolysate by ultrafiltration provides three fractions (F1, F2 and F3) of which F1 (

In most developing countries potatoes are consumed in fresh with some processing into chips and crisps. In Ethiopia there are only three type of potato processed products such as boiled or cooked product, wot and deep fried types. Principally, farmers in Ethiopia produce potato for fresh marketing and tubers seed sale. To diversify potato utilization, training on potato processing was held in two kebeles of Welmera and one kebele’s of Ada Berga District for selected potato producing farmers group and cooperative members to promote potato processing and increase farmer’s attitude towards potato production as well as to diversify the use of potato product and foods farmers use. The recipes done were Potato Pasta, Potato Kinche, Potato quanta, Potato starch, Potato crisp and chips, Genfo, Shiro wot, Chechebsa, Enjera, bread, Firfir (from mixture of meat and egg). These food types were found food which have good look, nutritious and pleasant. Use of potato in different food items raise the appetite of people and diversify food farmers’ use. Farmers appreciated the food types prepared from potato. They recommended processing and promoting it through mass media (TV), radio and exhibition in town administration. In addition, the farmers appreciated the effort Holetta Research Center puts in providing new seed tubers together with its technology to producers and they asked to get continues support in the future time.

Potato peel, a waste product of the potato processing industry, is high in bioactive compounds. We investigated the in vitro antitrichomonad activity of potato peel powders prepared from commercial Russet, red, purple, and fingerling varieties as well as several known potato components, alkaloids and phenolic compounds, against three pathogenic strains of trichomonads. Trichomonas vaginalis is a sexually transmitted protozoan parasite that causes the human disease trichomoniasis. Two distinct strains of the related Tritrichomonas fetus infect cattle and cats. The glycoalkaloids α-chaconine and α-solanine were highly active against all parasite lines, while their common aglycone solanidine was only mildly inhibitory. α-Solanine was several times more active than α-chaconine. The phenolic compounds caffeic and chlorogenic acids and quercetin were mildly active against the parasites. Most of the potato peel samples were at least somewhat active against all three trichomonad species, but their activities were wide-ranging and did not correspond to their glycoalkaloid and phenolic content determined by HPLC. The two Russet samples were the most active against all three parasites. The purple potato peel sample was highly active against bovine and mostly inactive against feline trichomonads. None of the test substances were inhibitory toward several normal microflora species, suggesting the potential use of the peels for targeted therapeutic treatments against trichomonads.

An eco-friendly product has been the primary agenda of twenty-first century of the global scientists. One of the main focuses is by-product recycling of food processing industries. It has been long time since food industry byproduct converted into energy and value added products. Potato processing is newly emerging food processing factories in developing countries, and potato is the fourth important crop globally. A dramatic food demand increment had shown in the past two decades. This leads to increase the number of food processing industries. Nowadays, food processing industries particularly processed potato manufactures are expanding and generate a huge volume of potato peel. This by-product causes environmental pollution due to decomposition. However, food byproducts like potato peel have essential organic matter. So this review introduces the potential use of potato peel as food preservative, pharmaceutical ingredient, renewable energy, and animal feed to promote eco-friendly food industries.

The study examined limitations and processing technologies of sweet potato production by farmers in Anambra State, Nigeria. Multistage sampling techniques were used for the study. Four local governments out of the 21 local governments in the State were purposely selected due to their popularity in sweet potato production. Two communities were selected from each local government to give a total of 8 communities that were used for the study. Fifteen (15) sweet potato farmers were selected from each community using simple random sampling technique and this gave a total sample size of 120 farmers. Data were generated through a structured interview schedule. Out of 120 questionnaires distributed, only 100 were retrieved and used for analysis. Percentage, frequency, mean score and standard deviation were used for data analysis. Results show that 79% of the farmers were female and their mean age was 38 years. Majority (58%) of the farmers were not aware of the technologies introduced to them while, some farmers were aware of the innovation. None of the farmers adopted the technologies. Too much attention on other crops with a weighted mean score 2.74, high perishability of sweet potato with a weighted mean score 2.63, inadequate finance with a weighted mean score 2.60, pest/disease infestation (2.48), high cost of sweet potato processing equipment (2.48) farmers' low knowledge on sweet potato value Chain (2.45), in adequate extension services with a weighted mean score 2.42 were identified by the farmers as the major constraints to sweet potato production technologies in the study area.

The microwave heating has become widely popular in potato processing because of its high heating rate, short processing time, and for controlling undesirable changes in starch. In the experiment potato columns of TPS potato ‘BARI TPS-1’ and local potatoes ‘Diamant’, ‘Tel Pakri’ and ‘Romana’ were heated with 50 mL of water for 0, 20, 40, 60, 90, 120, 240, and 300 sec by a microwave oven; and the changes in potato columns were analyzed physiologically and histologically to investigate how potato tuber and starch condition changes in local potato and TPS tubers after microwave heating. The ‘BARI TPS-1’ potato columns resulted comparatively higher rate of weight loss and firmness loss percentage than the other seed potato varieties, indicating that temperature rapidly increased in TPS tuber columns than that of the others. Among local varieties ‘Tel Pakri’ gave a relatively higher weight loss and firmness loss percentage than the others. This study also showed comparatively higher solubility percentage in ‘BARI TPS-1’ tuber than the other local varieties, suggesting rapid disruption of swollen starch granule and faster starch degradation in TPS than the other local potato starches. Scanning Electron Microscope (SEM) images of starch granule showed rapidly ruptured and clumped starch granules in ‘BARI-TPS-1’ than the others, indicating TPS starch might obtain gelatinization temperature within a shorter period of microwave heating than that of the other varieties.

[EN] Purpose The food processing industry is a major consumer of energy and water, the consumption of which has environmental impacts. This work develops a method to determine process-specific water use and utilizes an existing energy use toolbox to calculate the energy and water required for each step of food processing. A life cycle assessment (LCA) is conducted to determine how much processing contributes to a particular product¿s cradle to gate impacts for two impact categories. Methods A method to determine water use at each unit process was developed, and in conjunction with an already developed energy use unit process toolbox, the methods were tested using two case studies. Processing data such as flow rates, operation temperatures, and food losses were used from two Swiss food production facilities. Calculation results were compared to measured facility data such as yearly energy and water use. Results were then used to develop LCAs for a total of seven food products, including five types of juice and two types of potato products. Results and discussion The toolboxes were able to calculate the water use of both facilities within 25%, the thermal energy use within 9%, and electricity use within 24%. Impacts from processing were particularly important for the potato products, particularly potato flakes, due to impacts stemming from thermal energy use. For juices, impacts due to raw material growth dominate the LCA, and impacts due to processing are much less significant. A unit process analysis may not be necessary when there is little variation in the unit processes between the different products. In this case, a simple allocation of measured facility energy and water data may be sufficient for calculating the impacts associated with processing. However, products with largely varying unit processes may have very different impacts. Impacts are sensitive to the type of energy required (thermal or electrical) and the sources of electricity and water. Conclusions These water and energy toolboxes can improve transparency in processing and identify the most water- and energy-intensive steps; however, in facilities with similar products, such an extensive analysis may not be necessary. Results from these calculations are useful in developing food product LCAs., We thank the two facilities for offering their data, time, and knowledge in order to build the case studies and ETH Zurich for the financial support.

Cold-induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS.; Results: We analyzed reducing sugar content and chip quality in freshly harvested and cold-stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non-acceptable levels; and type III, reducing sugar content was unacceptable before and after storage.; Conclusion: Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industry. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Researchers perform a thorough search and develop new storage methods. Some of them are put into practice: storage in gas modified environments, in the context of active ventilation, increase in and maintenance of moisture and temperature conditions in a warehouse, ozone treatment of the warehouse, etc. The article presents the research results of Russian and foreign scholars in the field of enabling technologies for maintaining quality of fruit and vegetables during the storage. Based on the data given in the public media there is a collection of advanced technologies, in particular, ionizing radiation, thermal influence, nanocomposite films and ultrasonic effect. The researchers of Texas University have proved that the irradiation efficiency for fresh fruit and vegetables requires not only a relevant irradiation source, but also innovative packaging systems, which can ensure radiosensibility to improve product safety without deteriorating their organoleptic characteristics. The optimal modes of broccoli irradiation are: an accelerator 10 MeV, using the configuration with a double beam (upper and lower impact). In this case the product has 132.5 degrees between the beams, and each entrance dose makes up 0.71 kGy (Gy is a measuring unit of absorbed dose. 1 Gray = 100 rad). The researchers have revealed that the best conditions for keeping fruit and vegetables are achieved by creating temperatures that are close to cryoscopic ones. However, to exclude freezing of a product during the storage special temperature reserves until the point of water-ice transition are required. The ultrasonic treatment is quite promising, as it makes it possible to create a special environment in the food system. In case of insignificant change of acidity the water is electrolyzed. This water can be effectively applied for potato processing. Thus, the obtained environmentally friendly antimicrobial agent helps to improve the microbiological safety of potato during the storage.

This paper presents the results of an investigation on internal stress progression and the explicit dynamics simulation of the bruising behavior of potato tubers under dynamic mechanical collision. Physical measurements, mechanical tests, advanced solid modeling, and engineering simulation techniques were utilized in the study. The tuber samples used in the simulation were reverse engineered and finite element analysis (FEA) was set up to simulate the collision-based bruising behavior of the potato tubers. The total number of identical tuber models used in the simulation was 17. The numerical data of the FEA results revealed useful stress distribution and mechanical behavior visuals. These results are presented in a frame that can be used to describe bruise susceptibility value on potato-like agricultural crops. The modulus of elasticity was calculated from compression test data as 3.12 MPa. Structural stresses of 1.40 and 3.13 MPa on the impacting (hitting) and impacted (hit) tubers (respectively) were obtained. These stress values indicate that bruising is likely to occur on the tubers. This research paper provides a useful how-to-do strategy to further research on complicated bruising investigations of solid-like agricultural products through advanced engineering simulation techniques. Practical applications: This research aims to simulate realistic dynamic deformation of potato tubers during mechanical collision, which is very hard to achieve through physical or analytical expressions. This is attractive because related food processing industries have shown their interest in determining the physical properties and bruising behavior of food/agricultural products using experimental, numerical, and engineering simulation methods so that it can be used in their food processing technology. Very limited data have been found available in the literature about the subject of FEM-based explicit dynamics simulation of solid-like agricultural crops such as the self-collision case of potato tubers (which is very important for indoor or outdoor potato processing). Comparative investigations on determination of modulus of elasticity are very limited as well. Most of the research focused on single calculation theory and linear static loading assumption-based FEM simulation solutions. Here, we report a “how-to-do” case study for dynamic self-collision simulation of potato tubers.

This chapter introduces the origin and production of sweet potatoes. It starts with a general description of the botanical characteristics of the plant and then introduces the origin as well as the dissemination route of this tuberous root crop. The main cultivation regions and countries of sweet potatoes are then presented in terms of the amount they have produced and the areas they have harvested in the past decade. The reasons for the imbalance in the production of this crop among different regions and countries are discussed. The utilization status of this important crop in China, the biggest grower and industrial user of sweet potatoes, is introduced in detail to show the current utilization level and the future direction of the development of this versatile crop. Issues that hinder the development of the sweet potato processing industry are also briefly discussed.

This chapter introduces the global market trends, challenges, and future of the sweet potato processing industry. It starts by presenting the global consumption and development status of the sweet potato and its processing technology. It then presents the global research focus of the sweet potato processing technology, followed by a description of the global development trends of the sweet potato processing industry. At the end of the chapter the global challenges and opportunities of the sweet potato processing industry are presented.

The texture quality of French fries is critical to the potato processing industry. Sensory evaluation via testing mouth sensation or by visual and finger spinning inspection are the primary methods to assess French fry texture quality. Instrumental texture analysis has not been practically used due to data inconsistency. This study aimed to minimize variations of instrumental analysis and identify instrumental parameters with strong correlations to a sensory evaluation to enhance the effectiveness of the texture quality assessment. This research was carried out on an industrial scale and utilized 10 potato varieties to increase the texture variation of samples. The sensory evaluation by the visual and finger spinning inspection was performed following industrial procedures and standards. Results showed instrumental crispness and crunchiness, as represented by the slope of the first significant fracture and the number of fractures of the force-distance curve in a cut test with a T-42 blade, were strongly correlated with desirable sensory attributes. Microstructure examination revealed that a low level of crust compactness was associated with instrumental crispness and crunchiness. The procedure advanced in this study had a small data variation and concluded that instrumental crispness and crunchiness are strong indicators of premium French fry texture quality.

Potato (Solanum tuberosum L.), popularly known as ‘the king of vegetables’ is an exotic plant with its centre of origin in high Andes (around Lake Titikaka near Peru and Bolivia border) in South America. It is believed that the Spanish brought it to Europe in early 16th century just to satisfy botanical curiosity and afterwards it attained the status of a food crop in the entire continent. In India, potato was introduced by the Portuguese in the 17th century. In the beginning it was cultivated just as a kitchen garden crop in some western and north-western parts of India. By the early 20th century potato was a cash crop in several parts of the country. Over the years, potato processing has become vital to agribusiness. Gujarat is one of the leading potato producing states in the country. A large number of potato processing units are located in Gujarat which not only provides a ready market for potato grown here but also provide employment to a large number of people and contribute to state GDP.

Giusti, Monica M./0000-0002-2348-3530 WOS: 000377543500046 PubMed: 27283645 Efficient selection of potato varieties with enhanced nutritional quality requires simple, accurate and cost effective assays to obtain tuber chemical composition information. In this study, 75 Andean native potato samples from 7 Solanum species with different colors were characterized and quantified for their anthocyanin, phenolics and sugar content using traditional reference methods. IR (infrared) spectra of potato extracts were collected using a portable infrared system and partial least squares regression (PLSR) calibration models were developed. These models were validated using both full cross-validation and an independent sample set giving strong linear correlation coefficients of prediction (rPred) > 0.91 and standard error of prediction (SEP) of 24 mg/100 g phenolics, 7 mg/100 g monomeric anthocyanins, 0.1 g/100 g reducing sugars and 0.12 g/100 g sucrose. Overall, portable infrared system with PLSR showed great potential to facilitate potato breeding and certain aspects of crop management, material selection for potato processing and related research by providing alternative prediction models. (C) 2016 Elsevier Ltd. All rights reserved. Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [BIDEB 2214/2014] The author Mustafa Mortas was funded by The Scientific and Technological Research Council of Turkey (TUBITAK BIDEB 2214/2014). The authors would like to acknowledge the International Potato Center, Dr. David Tay and Ivan Manrique for providing the potato samples used in this study.

The purpose of the conducted research was the substantiation of rational concentration of dry protein-carbohydrate semi-finished product (DPCS) from the point of view of structural-mechanical and rheological properties of yeast dough. The research was conducted on the model systems of yeast dough, obtained by the accelerated technique through preliminary activation of yeast in a nutrient medium of the dry additive, obtained from the secondary products of potato processing. The obtained results demonstrated that the examined additive contributes to the strengthening of gluten properties of flour, which contributes to an increase in the energy of dough in the process of fermentation. The samples of dough with the addition of DPCS have a stable structure, which ultimately ensures the absence of adhesion of dough with the working bodies of technological equipment. It is proven that the use of DPCS in the concentration of 15 % by weight of flour contributes to an improvement in the structural-mechanical and rheological properties of yeast dough. The obtained formulation will make it possible to produce a broad range of products at the enterprises with low capacities such as mini-bakeries, flour shops in supermarkets, and restaurants.

Isomaltooligosaccharide (IMO), a well-known prebiotic, was produced from starch by a novel approach of simultaneous saccharification and transglucosylation (SST). The dosage of enzyme mixture consisting of Fungamyl 800L, for saccharification and α-glucosidase, for transglucosylation was optimized by Nelder-Mead simplex algorithm. The optimal conditions observed at the end of five iterations were 0.06 U for Fungamyl 800L and 1.05 U for α-glucosidase per 5 mL of liquefied slurry. The production of IMO from soluble starch using these optimal concentration of enzymes in SST was found to be 95.08 ± 1.22 g/L at the end of 12 h in comparison to 89.66 ± 2.64 that was obtained using consecutive saccharification and translucosylation (CST) at the end of 24 h. Thus produced IMO via SST comprised of (in g/L) isomaltose: 13.83, maltotriose: 5.58, panose: 39.40, tetrasaccharides (DP 4 ): 16.1, pentasaccharides (DP 5 ): 11.29 and other higher oligosaccharides (≥DP 6 ): 8.86. The optimized SST process was also extrapolated to two sustainable starch sources viz., potato processing waste (PPW) and broken rice (BR). The IMO produced using PPW and BR as substrates were found to be 92.17 ± 3.43 g/L and 85.11 ± 4.30 g/L, respectively. These results indicate that SST could be a promising process intensification alternative for the sustainable production of IMO in comparison to existing methods.

This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various pretreatments and cook times (n = 84) and obtained from quick-service restaurants (n = 64) were used for model development and validation. Acrylamide was quantified using gas chromatography-mass spectrometry, and reflectance spectra (400-2500 nm) of each freeze-dried sample were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. Partial least-squares (PLS) discriminant analysis and PLS regression modeling demonstrated that NIRS could accurately detect acrylamide content as low as 50 μg/kg in the model potato matrix. Prediction errors of 135 μg/kg (R(2) = 0.98) and 255 μg/kg (R(2) = 0.93) were achieved with the best PLS models for acrylamide prediction in Russet Norkotah French-fried potato and multiple samples of unknown varieties, respectively. The findings indicate that NIRS can be used as a screening tool in potato breeding and potato processing research to reduce acrylamide in the food supply.

3D printing is a promising technology that has attracted widespread attention from academia. In this work, the mixed powder of yam and potato processing by-product (PP) were 3D printed at mass ratios of 10:0, 9:1, 8:2 and 7:3 with various infill levels (20%, 50%, and 80%) and printing structures (parallel-structures, cross-structures, and complex structures). All formulation showed good printing characteristics and printed products were closer to the model geometry. The mixed powder of yam and PP at a mass ratio of 7:3 showed a higher G’. Printing variables (infill levels and infill structures) affected the weight and porosity of printed products. Low infill level resulted in products with low weight and high porosity, and vice versa. The effect of the infill structures on the weight and porosity of the printed product was linked to the infill level. The printed products were then post-processed. Air-frying change the quality of the product. The degree of deformation of the product was affected by the amount of PP added and the direction of the printed lines. The hardness of air-fried products decreases with increasing porosity. Printing variables affected the physical characteristics of the printed product and the shape and hardness of the air-fried product.

Mechanical damage and storage conditions may alter carbohydrate metabolism and oxidative enzyme activity, causing darkening and impairing the use of tubers in pre-fried potato processing industry. The objective of this study was to evaluate the enzymatic changes and carbohydrate metabolism of ‘Markies’ potato tubers subjected to mechanical damage and exposed to high temperatures before processing. The tubers were stored for 4 months at 8 °C, and further divided into treatment with impact and abrasion damage; and control treatment, in which the tubers were not damaged. Afterwards, they were stored at 28 °C room temperature, evaluated for loss of accumulated fresh mass (FML); total soluble sugar (TSS), reducing sugar (RS) and non-reducing sugar (NRS); color after frying and activity of polyphenoloxidase (PPO) and peroxidase (POD) at 0, 12, 24, 36 and 48 h after placed at room temperature. The mechanical damages incremented FML, RS, PPO and TSS, NRS and POD up to 35.6, 34, and 22 h, respectively. Regardless of the occurrence of mechanical damage and the period of evaluation, the sticks showed a light color after frying and were classified in category 2. The increase in the evaluation time led to the rise in FML and the PPO activity. It is concluded that the mechanical damages increase the FML and cause darkening of the tips of the sticks after frying, however this variety still display qualities that are suitable for industrial processing.

Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- and ready products were studied. There was a significant influence of potato variety on the experimental flour and snack properties. Flours with the highest antioxidant activities were obtained from Salad Blue and Herbie 26 potatoes; however, the flour prepared from the Blue Congo exhibited a much higher total polyphenol and anthocyanin content. Snacks produced with coloured flour had 2-3 times higher antioxidant activities, 40% higher contents of polyphenols, attractive colour and better expansion compared to control samples. The lowest losses of anthocyanins during snack processing were in snacks with flour from the purple-fleshed Blue Congo and red-fleshed Herbie 26.

BACKGROUNDThe commercial potato cultivars are diverse not only in their physical characteristics but also in their nutritional compositions and their content of functional compounds (resistant starch, total phenolic content and antioxidant activity), but there is little information about these differences. The aim of this study was to characterise the nutritional value (focusing on carbohydrates and functional compounds) and instrumental parameters of eight potato cultivars consumed in Spain and to determine whether these parameters are useful for classifying the cultivars.; RESULTSSignificant Pearson's correlations were found due to the common and complex interactions between the constituents of potatoes and their properties (P < 0.05). Principal component analysis revealed the correlations among the physicochemical properties, and the first two principal components explained 56.84% of the variance among the cultivars studied.; CONCLUSIONThe eight cultivars could be classified into three groups: (1) Red Pontiac, Caesar, Kennebec, Agria and Cherie cultivars, (2) Agata and Monalisa cultivars and (3) Spirit cultivar. The results demonstrated that certain nutritional and functional parameters indicated the potential efficacy of different cultivars to satisfy the nutritional needs of consumers, improving the knowledge on the biochemical basis of potato processing to obtain higher-quality products. (c) 2015 Society of Chemical Industry

This contribution provides an overview of the potato processing sector in the EU and the needs for research, innovation and sustainability in the sector. It stresses the entrepreneurship of both the farmer and the processor and highlights the opportunities provided by the combination of a knowledgeable farmers’ community, a strong technology and knowledge infrastructure, a very innovative processing industry and a large market of critical consumers.

Sweet potato processing and consumption patterns are very limited in Benin. The present study aimed to suggest a new utilization of the crop as food. Roots from a white flesh variety were processed into flour and later into couscous. This couscous was steam-cooked following the same procedure as a wheat-based couscous purchased in market. The foods obtained were submitted to panellists’ appreciation. Although significant differences were observed between wheat-based couscous and sweet potato-based couscous regarding the colour and the flavour, the mean score obtained by the later couscous showed that the product was acceptable to good sensory quality. Keywords: Sweet potato, couscous, sensory quality. African Journal of Biotechnology , Vol 13(43) 4165-4168

Five Indian and two exotic potato processing varieties raised in North-western plains were evaluated for chipping and French fry quality after storage under refrigerated and non-refrigerated conditions viz. 2–4, 10–12 °C, in heap (17–31 °C, 54–91 % RH) and pit (17–27 °C, 67–95 % RH) with CIPC (isopropyl N-(3-chlorophenyl) carbamate) treatment. Dry matter content was more than 20 % in all the varieties except Kennebec. Initial reducing sugar concentration was low, which increased after 90 days of storage at 2–4 and 10–12 °C and decreased in heap and pit storage. Sucrose content increased during storage with higher increase recorded at 2–4 °C. Chip colour of potatoes before and after storage at 10–12 °C and in heap and pit, was highly acceptable (except Kennebec), while the colour was unacceptably dark in potatoes after storage at 2–4 °C. French fries of acceptable colour were made from potato varieties (except for Kennebec at 2–4 °C) with fries of heap and pit stored potatoes recording highest firmness. Chips made from pit stored potatoes also recorded highest crispness. All varieties except Kennebec were considered suitable for processing; and storage in heap and pit is recommended as an economic option for short-term storage of processing potatoes.

Imports in the South African processing and frozen fries industry are on the increase. Thus, procurement for processing companies becomes more complex and the competition for local producers is increased. Local processors need to find adequate supplies at the lowest price whereas producers need to deliver at the best price. In order for processing companies to ensure sufficient quality and quantity, a good procurement strategy such as contract marketing is required. However, the characteristics of producers willing to adopt contract marketing must be identified. In order to do so, characteristics of contract producers in the Eastern Free State who used two different governance structures (contract and spot-market) were interviewed. A questionnaire was used and data were analysed with a Principal Component Regression combined with a Logit model. Out of 26 possible characteristics, nine were identified as significant (P

UNLABELLED Potatoes accumulate toxic steroidal compounds that could be harmful for humans if consumed in high quantities and must be controlled. In this study, we were interested in assessing the levels and variation of glycoalkaloid content in 60 varieties of potato planted in 2 trial sites over 2 y. Total glycoalkaloid levels ranged from 4 to 957 mg/kg of dry weight in the flesh and from 150 to 8133 mg/kg in the skin, with the latter accumulating generally more α-chaconine than α-solanine. Contents in the flesh were below the safe limit for all varieties, but were generally above in the skin. Maximum values in each site and year of cultivation were found for varieties "Beauty of Hebron," "May Queen," and "Arran Pilot" in the skin and "Beauty of Hebron," "International Kidney," and "Congo" in the flesh. Year of cultivation had a significant effect on total glycoalkaloid content (P < 0.0001), with interactions between variety and site of cultivation and variety and year of cultivation also significant (P < 0.0001), implying that environmental effects seem to act differentially and could induce high levels in genetically predisposed varieties. PRACTICAL APPLICATION This paper reports the levels of toxic glycoalkaloids in 60 varieties of potato. Dietary intake and safety of consumers is discussed and varieties used by the potato processing industry are assessed in terms of safety and potential use of waste peel as raw material.

Two field experiments concerning potato (Solanum tuberosum L.) crop werecarried out during two successive winter seasons of 2009/2010 and 2010/2011 in a private farm ata newly reclaimed area, in El-Amria region, Alexandria governorate, Egypt. The experiment wasperformed to study the effect of hydrogen peroxide (H2O2) on the potato processing quality and theeconomical characters. The split-plot design in three replicates was used, where potato cultivarswere placed in the main plots, while doses of foliar spraying with hydrogen peroxide were occupiedthe sub-plots. Three potato cultivars were tested in this investigation; Lady Rossetta, Valor andMondial. Four doses of hydrogen peroxide were used as zero, 25, 50 and 75 mM in the first year.Two higher doses, 100 and 125 mM of hydrogen peroxide were added in the second year. Potatoplant stem diameter was positively affected with the increasing of H2O2 concentrations from zero up to 125 mM. The results showed that the 25, 50 and 75 mM of H2O2 concentrations did not affect thepotato tuber yield. The other two high levels (100 and 125 mM) of H2O2 resulted in lower potatoyields. The number of tubers/ 10 Kg weight trait seemed to be affected with H2O2 concentrations, inwhich it was above the accepted number during the second year (more than 112 tubers/10 Kgweight).In the first year, the data indicated that spraying potato plants with 75 or 50 mM of H2O2significantly increased dry matter percentage compared with the control treatment. Both treatmentsof 75 and 50 mM of H2O2, produced the highest levels of tuber starch content in the first year , whilethe treatment 75 mM of H2O2, produced the highly tuber starch content with significant differencesamong the other tested treatment in the second year of the study. The effect of hydrogen peroxideon parenchyma cell diameter trait differed from year to another. The treatment of 50 mM of H2O2possessed the highest value for parenchyma cell diameter trait, whereas, the treatments of both 25and 125 mM of H2O2 increased the parenchyma cell diameter trait. The lowest chipping defectswere produced when potato plants sprayed with 50 mM H2O2. The control treatment gave thelowest mean value (result) where this treatment produced highly significant level of tuber chippingdefects.