Models for the biological production of glycerol and biosurfactants from potato-processing industry residuals

1995 ◽  
Vol 51-52 (1) ◽  
pp. 511-518 ◽  
Author(s):  
Kevin Polman ◽  
Greg A. Bala ◽  
Patricia St. Clair
Keyword(s):  
Potato Processing ◽  
Biological Production ◽  
Processing Industry

scholarly journals Potential of Use of Potato Genotypes by the Industry

2020 ◽  
pp. 28-34
Author(s):  
Ariana Mota Pereira ◽  
Maria Eduarda da Silva Guimarães ◽  
Mateus de Paula Gomes ◽  
Renata Ranielly Pedroza Cruz ◽  
Antonia Gorete da Silva Galdino ◽  
...  
Keyword(s):  
Storage Time ◽  
Minas Gerais ◽  
Potato Processing ◽  
Processing Industry ◽  
Randomized Design ◽  
Before And After ◽  
Production Area ◽  
Potato Genotype ◽  
Completely Randomized Design ◽  
Best Parameters

Aims: Evaluate four potato genotypes in terms of sprouting and coloring depending on the storage time at 8 °C and their potential for use by the potato processing industry.Study Design: The experiment was carried out in a completely randomized design, in a split-plot scheme with five replications, each replication consisting of two tubers.Place and Duration of Study: Tubers were obtained from the production area of Perdizes, Minas Gerais, Brazil (Latitude 19º 21’ 10’’ N and Longitude 47º 17’ 34’’ E and 1000 m).Methodology: The genotypes Alibaba, Arsenal, Antartica and Babylon were stored at 8° C for up to 180 days, with the analysis of sprouting, visual coloration before and after frying, parameters L*, b* and c*. Results: All potato genotypes were light colored before frying, category 1 (USDA). Babylon obtained the best parameters of b * and c *. Antartica and Babylon potato genotype showed low sprouting.Conclusion: The Arsenal and Antartica potato genotype have potential for use by the processing industry due to the color of the sticks before and after frying and low sprouting.The Alibaba potato genotype was darkly colored after frying. Babylon was the potato genotype with the best color of the sticks after frying and less germination.

Technology for the production of frozen zeppelin

2021 ◽  
pp. 16-21
Author(s):  
Владимир Алексеевич Дегтярев ◽  
Владимир Владимирович Литвяк ◽  
Анастасия Владимировна Семенова ◽  
Лидия Борисовна Кузина ◽  
Анастасия Александровна Морозова
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Amino ◽  
Caloric Content ◽  
Pork Meat ◽  
Potato Tubers ◽  
Potato Processing ◽  
Processing Industry ◽  
Other Substances ◽  
Mashed Potatoes

Подробно описана технология получения цеппелинов быстрозамороженных, состоящая из приемки и мойки картофеля, инспекции I и очистки (механической или паровой) картофеля, доочистки и инспекции II картофеля, промывки очищенного картофеля, измельчения клубней картофеля, подготовки натурального картофельного пюре, подготовки компонентов (сухих компонентов, лука, риса), подготовки массы для оболочки цеппелинов, подготовка начинки, формования и замораживания цеппелинов, упаковки и маркировки цеппелинов замороженных, а также транспортирования цеппелинов замороженных потребителю или на склад готовой продукции для хранения. Показано, что цеппелины с мясом свинины содержат белки (3,1 %), жиры (6,9 %), углеводы (14,8 %), органические кислоты (0,2 %), пищевые волокна (1,3 %), золу (1,04 %) и воду (70,4 %), витамины (А, В, В, В, В, В, В, В, Е, D, H, K, PP и др.), макроэлементы (К, Са, Mg, Na, S, P, Cl), микроэлементы, свободные аминокислоты (незаменимые и заменимые), свободные жирные кислоты (насыщенные, мононенасыщенные и полиненасыщенные) и другие вещества, калорийность 133,94 кКал. Технология получения цеппелинов замороженных перспективна для картофелеперерабатывающей отрасли России. The technology for obtaining quick-frozen zeppelin is described in detail, consisting of: acceptance and washing of potatoes, inspection I and cleaning (mechanical or steam) potatoes, additional cleaning and inspection of II potatoes, washing peeled potatoes, grinding potato tubers, preparing natural mashed potatoes, preparing components (dry components, onion, rice), preparation of mass for the shell of zeppelin, preparation of filling, molding and freezing of zeppelin, packaging and labeling of frozen zeppelin, as well as transportation of frozen zeppelin to the consumer or to a finished product warehouse for storage. It has been shown that zeppelins with pork meat contain proteins (3,1 %), fats (6,9 %), carbohydrates (14,8 %), organic acids (0,2 %), dietary fiber (1,3 %), ash (1,04 %) and water (70,4 %), vitamins (A, B, B, B, B, B, B, B, E, D, H, K, PP, etc.), macronutrients ( K, Ca, Mg, Na, S, P, Cl), trace elements, free amino acids (essential and nonessential), free fatty acids (saturated, monounsaturated and polyunsaturated) and other substances, caloric content - 133,94 kcal. The technology for obtaining frozen zeppelin is promising for the potato processing industry in Russia.

A dynamic model of oligopoly and oligopsony in the U.S. potato-processing industry

Agribusiness ◽  
2005 ◽  
Vol 21 (3) ◽  
pp. 409-428 ◽  
Author(s):  
Ani L. Katchova ◽  
Ian M. Sheldon ◽  
Mario J. Miranda
Keyword(s):  
Dynamic Model ◽  
Potato Processing ◽  
Processing Industry ◽  
The U.S

scholarly journals Reduction of transaction cost within the South African potato processing industry

2012 ◽  
Vol 7 (47) ◽  
pp. 6265-6273 ◽  
Author(s):  
B Strydom D ◽  
Terblanche L ◽  
van Zyl H ◽  
J Willemse B
Keyword(s):  
Transaction Cost ◽  
South African ◽  
The South ◽  
Potato Processing ◽  
Processing Industry

Evaluation of Monier-Williams and Committee Methods for Bisulfite Determination as Used by the Potato Processing Industry

1986 ◽  
Vol 69 (1) ◽  
pp. 11-14
Author(s):  
John G Moylan ◽  
F William Bowes ◽  
Walter J Pappin
Keyword(s):  
Analytical Data ◽  
Potato Processing ◽  
Processing Industry ◽  
Accuracy And Precision ◽  
Coefficients Of Variation ◽  
Critical Problems ◽  
Potato Products

Abstract The Monier-Williams and the iodometric Committee methods were evaluated for the determination of bisulfite in potato products. Both methods showed critical problems in accuracy and precision at concentrations below 60 ppm. Sensitivity levels of 25 ppm are possible with the Monier-Williams method. However, accuracy problems reflected by the coefficients of variation (Monier-Williams, 47.4%; Committee, 78.2%) as well as variability in recoveries and blank values for both methods produce qualitative rather than quantitative analytical data at low SO2 concentrations

Byproducts from the U.K. food system 1. The potato processing industry

1982 ◽  
Vol 5 (2-3) ◽  
pp. 163-172 ◽  
Author(s):  
Stephen J. Fallows ◽  
J.Verner Wheelock
Keyword(s):  
Food System ◽  
Potato Processing ◽  
Processing Industry ◽  
System 1

Airborne dust antigen exposure and specific IgG response in the potato processing industry

1996 ◽  
Vol 26 (5) ◽  
pp. 542-548 ◽  
Author(s):  
J.-P. ZOCK ◽  
G. DOEKES ◽  
D. HEEDERIK ◽  
M. VAN ZUYLEN ◽  
P. WIELAARD
Keyword(s):  
Potato Processing ◽  
Processing Industry ◽  
Airborne Dust ◽  
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