[Contemporary technology of reception of dry mashed potatoes]
2008
Litvyak, V.V., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Kozlova, L.N., National Academy of Sciences of Belarus, Minsk (Belarus). Scientific and Practical Center for Potato, Vegetable and Fruit Growing | Kotov, M.I.
The paper states the results of studding of varieties of potato on suitability for industrial processing to dry mashed potatoes. Technology of reception of dry potato mashed potatoes includes the following consistently carried out technological operations: washing, clearing (mechanical clearing, clearing the ferry, water and temperature, clearing by water and ferry, steam, carbonization of tubers surface, alkaline, clearing by alkaline and ferry, oil, clearing by solution of salt, extrusion), the first inspection, secondary clearing, cutting, small items separation, washing, sulfitation, blanching and cooling, the second inspection, boiling, reception of mashed potatoes, drying, crushing, magnetic separation and packing. Tubers of rounded, rounded and oval forms with sizes not less than 50 mm in the largest cross-section, stable to pulp darkening before and after boiling are suitable for processing. The content of dry matter in fresh potatoes should not be less than 22%, reducing sugars – not more than 0,4%. Varieties Loshitskij, Temp, Lasunak, Krinitsa, Dina, Atlant, Belorusskij 3; Vytok, Orbita, Suzorye, Sintez, Zhivitsa, Mag are the most suitable for processing to dry mashed potatoes
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