The manufacture of potato starch is a simple and easy process based on thorough comminution of potato tubers, separation of starch from potato pulp, its purification and dehydration.
Potato processing can be divided into three main production methods:
*Fresh products – peeled potatoes, precooked potatoes, potato salads, sterilized potatoes, potato products,
*Dried potato such as dehydrated potatoes, instant mashed potatoes, raw dehydrated potatoes
*Fried potato such as French fries, chips, sticks
Potato raw material is essential for the processing industry, both in terms of quality and of price.
Prior to the final processing the potatoes must be dry cleaned and sorted , sometimes stored for some time and then transported to the processing plant.
Potatoes are then washed. Starch separated from rasped potato is in the form of starch milk. The starch milk is centrifuged and in this way fruit water is removed.
While for potato chip making is as follows: Potato --> washing --> peeling --> slicing --> blanching --> frying --> sorting --> packaging
Three different peeling methods are used: abrasion peeling, steam peeling, and lye peeling. Large plants use continuous peelers, which are more efficient than batch type peelers, but have high capital costs.
For frozen French fries and other frozen potato production, large potatoes of high specific gravity and low reducing sugar content are most desirable. After washing, the potatoes are peeled by the steam or lye method.
Potato processing
