On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing

Abstract

In supermarkets in the Netherlands, well over 150 potato products are displayed. They can be distinguished by heating characteristics (boiled or fried), appearance (e.g., intact tuber pieces or formed hash browns), dehydrated (e.g., snacks and flour) and storage temperature (e.g., ambient and frozen). Fancier products (frozen formed versus chilled blanched) require more processes and operations in factories and are more expensive; consumers appreciate them because they offer more convenience. Heatmapping and hierarchical clustering were carried out twice within the domain of classes of products and their attributes. In a theoretical triangulation, consumers give high scores to low prices and a wide range of products, tastes and sizes where processors give these attributes a low score. Processes in factories include dehydration, heating, cooling and transformation. Examples of the latter are modification of starch to increase the range of applications in the food industry, forming of mash and shreds to produce croquettes and hash browns and expansion to make snacks. Processes require operations such as washing, cutting, blanching and packing. In total, between the arrival of the tubers at the gate and leaving as packed products to outlets, 66 operations are distinguished. French fries undergo some 30 operations and to produce flakes, 8 suffice. Heatmapping and hierarchical clustering differentiate a group of physical operations (with attributes associated with heating and cooling that require much energy) and mechanical ones (related to separation, grading, sorting for instance and size reduction of which shredding is an example that require little energy). The wide range of operations in large factories, reducing the moisture content and longtime storage at low temperatures, distinguishes potato from wheat that has fewer operations while increasing the moisture content in relatively small bakeries and the product, bread, stored for about one day in ambient conditions.

A review on waste valorization, biotechnological utilization, and management of potato

“…According to Freeman (1996), Entrepreneur India (2021), and Haverkort et al (2022, potatoes are often employed economically as agro-food consumer products in the following ways: Potato tubers may be readily broken down and the starch and pulp separated to create the major component of potato dry matter, starch. Either whole tubers or processing wastes can be recovered to make starch.…”

Cutting Machine Manufacturing Design Process

“…Where this tool is used to cut the material according to the type of material used will cut. Whereas For material made from wood done cutting with use jigsaw And machine routers (Haverkort, Linnemann, Struik, & Wiskerke, 2023).…”

On Processing Potato. 5. Survey of Societal Benefits, Stewardship and Surroundings

“…The market is mature and evolves mainly along the lines of population development. Bread making is over 10,000 years old (Arranz-Otaegui et al 2018) whereas potato processing at an industrial scale only took off in the mid last century (Survey 1, Haverkort et al 2022a). Contrary to potato that is bought by users in kitchens as an untreated harvested "raw material", cooks only sparsely buy grains of wheat for salads, popcorn or brown rice.…”

“…Processing potato is a rapidly expanding industry venturing into new countries and regions constantly, meeting new societal demands. The link between raw material, the tubers to be harvested and the processors is a strong one as was outlined in Surveys 2 and 3 (Haverkort et al 2022b(Haverkort et al , 2022c. All these factors make potato processing of more relevance for communities involved than for cereals.…”