Potato is widely consumed as food all over the world. It contains the starch as a major carbohydrate. Surplus and cull potatoes are used as feed for live stock and also as raw material for the manufacture of starch, ethyl-alcohal and a few other industrial products like, dextrose, liquid Glucose etc.

The potato contains approximately 18-21% of carbohydrates. The major carbohydrate is starch. This starch is comprising 65-80% of the dry weight of the tuber, is calorifically the most important nutritional component. In the raw tuber, it is present as microscopic granules in levcoplasts lining the interior cell walls of parenchyma tissue. The granule is ellipsoidal in shape, 100N*60N, with striations like an oyster shell. Under polarized light, the granule shows an irregular black cross.

Electron micrographs reveal a surprising smooth surface structure. The ratio of amylase to amylopectine in potato starch is 24:76 and the gelatinization temperature ranges from 56oC to 69oC with water this starch forms a translucent paste of high viscosity. Freshly harvested mature tubers contain more sugars than the large ones. A slight rise in total sugars is observed when tubers are stored at 20-30oC. However when the storage temperature is 4o or less., the total reducing sugars increase, the rate and extent of increase being greater when lower the temperature down to the freezing point. The maximum sugar concentration (3 to 10%) is reached after 4-8 weeks.

Potato starch is produced from varieties selected and grown for their high starch, low protein and low fibre contains. In USA and elsewhere, only surplus potatoes and tubes unsuitable for table use are used for starch production.

For starch manufacture, potatoes are washed and milled in a rasp or hammer mill to disintegrate the cells and liberate starch. Sulphur dioxide is added to inhibit the action of oxidizing enzymes and the slurry is passed through centrifugal separator to remove 'protein water'. The residual cake is mixed with water and the suspension pumped on to starch tables, where starch settles and major part of the fibre and soluble salts pass off. The cake is scrap off the table, mixed with water and passed through rotary vacuum filters. The cake obtained is the pure starch.

The raw material required for the manufacture potato starch is selected varieties of potato having high starch and low protein and low fibre contents.

• Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts).

• To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.

• Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 µm.

• Potatoes contain around 20% starch, 2% fibres and 1% protein.

• Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour.

• Potato starch absorbs and retains moisture to a far greater degree than wheat flour.

• The cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.

• Potato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes.

• Potato starch is also used in technical applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing and as an adhesive in paper sacks and gummed tape.

• Potato starch was also used in one of the earlier color photography processes.

• Potato starch also lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.

• Potato starch is gluten free, it is very useful for people with gluten intolerance or wheat sensitivity. It is also a good source of energy.

• The granule size of potato starch is definitely larger than other starches.

• Compared to other starches, potato starch has a higher phosphorus content. Due to higher phosphorus content, potato starch exhibits extremely high viscosity.

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Potato is widely consumed as food all over the world. It contains the starch as a major carbohydrate. Surplus and cull potatoes are used as feed for live stock and also as raw material for the manufacture of starch, ethyl-alcohal and a few other industrial products like, dextrose, liquid Glucose etc.

The potato contains approximately 18-21% of carbohydrates. The major carbohydrate is starch. This starch is comprising 65-80% of the dry weight of the tuber, is calorifically the most important nutritional component. In the raw tuber, it is present as microscopic granules in levcoplasts lining the interior cell walls of parenchyma tissue. The granule is ellipsoidal in shape, 100N*60N, with striations like an oyster shell. Under polarized light, the granule shows an irregular black cross.

Electron micrographs reveal a surprising smooth surface structure. The ratio of amylase to amylopectine in potato starch is 24:76 and the gelatinization temperature ranges from 56oC to 69oC with water this starch forms a translucent paste of high viscosity. Freshly harvested mature tubers contain more sugars than the large ones. A slight rise in total sugars is observed when tubers are stored at 20-30oC. However when the storage temperature is 4o or less., the total reducing sugars increase, the rate and extent of increase being greater when lower the temperature down to the freezing point. The maximum sugar concentration (3 to 10%) is reached after 4-8 weeks.

Potato starch is produced from varieties selected and grown for their high starch, low protein and low fibre contains. In USA and elsewhere, only surplus potatoes and tubes unsuitable for table use are used for starch production.

For starch manufacture, potatoes are washed and milled in a rasp or hammer mill to disintegrate the cells and liberate starch. Sulphur dioxide is added to inhibit the action of oxidizing enzymes and the slurry is passed through centrifugal separator to remove 'protein water'. The residual cake is mixed with water and the suspension pumped on to starch tables, where starch settles and major part of the fibre and soluble salts pass off. The cake is scrap off the table, mixed with water and passed through rotary vacuum filters. The cake obtained is the pure starch.

The raw material required for the manufacture potato starch is selected varieties of potato having high starch and low protein and low fibre contents.

• Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts).

• To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.

• Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 μm.

• Potatoes contain around 20% starch, 2% fibres and 1% protein.

• Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour.

• Potato starch absorbs and retains moisture to a far greater degree than wheat flour.

• The cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.

• Potato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes.

• Potato starch is also used in technical applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing and as an adhesive in paper sacks and gummed tape.

• Potato starch was also used in one of the earlier color photography processes.

• Potato starch also lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.

• Potato starch is gluten free, it is very useful for people with gluten intolerance or wheat sensitivity. It is also a good source of energy.

• The granule size of potato starch is definitely larger than other starches.

• Compared to other starches, potato starch has a higher phosphorus content. Due to higher phosphorus content, potato starch exhibits extremely high viscosity.

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Wild potato species occur throughout the Americas, from the United States to Uruguay. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes. Of these subspecies, a variety that at one point grew in the Chiloé Archipelago (the potato's south-central Chilean sub-center of origin) left its germplasm on over 99% of the cultivated potatoes worldwide.

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The post POTATO CHIPS, FRENCH FRIES & FLAKES appeared first on EIRI - eBooks and Project Reports.

The creators of novel potato-based snacks have introduced some new coinages to the world of chips and crisps. In 1967, General Mills introduced Chipos, said to be tastier, crisper, lighter, and less oily because they were fried much faster than traditional potato chips. Two years later Procter & Gamble introduced Pringles, made from dehydrated and reconstituted potatoes. Pringles are uniform in size and shape, so they can be stacked and packaged in a tube. Chipos didn’t make the cut as a commercial product. Pringles were a tremendous success and are sold all over the world, but apparently the time has not arrived for them to be enshrined in an Oxford dictionary.

Potato is widely consumed as food all over the world. Cooked potatoes, in various forms are offered in restaurants and refreshment stalls and variety of processed potato products are available in the market.  Surplus and cull potatoes are used as feed for livestock and also as raw material for the manufacture of starch, ethyl alcohol and a few other industrial products.

Potatoes are consumed not only as a fresh vegetable, but also in a variety of processed forms.  Dehydrated potato products have been known for long and are especially valued because they afford convenience for use; they have good storage stability and are relatively any to transport.  In recent  years,  there  has been,  a  great spurt in the consumption of  processed  products, such  as  potato chips, dehydrated meshed  potatoes,  and  frozen potato products.

Potato chips are basically used for snacks purposes. They are produced by rapid dehydration of potato slices by direct contact with hot fact.  Its crispness and special palatability make it the favorite of people of all age group.
Different varieties of potatoes are usually used for chips.  In India, almost all part of the country produces it but the main share of the total production comes from Uttar Pradesh, Bihar, West Bengal & Orissa.

INTRODUCTION
WHAT IS THE DIFFERENCE BETWEEN CRISPS AND CHIPS?
B.I.S SPECIFICATIONS
OVERVIEW AND ECONOMIC OUTLOOK OF QATAR
MARKET SURVEY
SNACK PRODUCTS MARKET IN QATAR
FOR INDIANS, ANY TIME IS SNACKS TIME!
LIPCHIP POTATO CHIPS IN FOUR FLAVOURS
INDIAN POTATO TO GO GLOBAL WITH GAP CERTIFICATIONS
VIMAL OIL TO ENTER SNACK FOOD MARKET
PACKAGING REQUIREMENTS FOR FRIED POTATO CHIPS
PHYSICO-CHEMICAL CHANGES DURING STORAGE
MANUFACTURERS/EXPORTERS/SUPPLIERS OF POTATO CHIPS/CRISPS
MANUFACTURING PROCESS
(1)  SORTING, CLEANING & WASHING:
(2)  SLICING AND WASHING
(3)  DRYING OF SLICES:
TREATING WITH CHEMICALS:
CHIP FRYING:
BATCH FRYING METHOD:
METHOD OF BATCH PROCESSING:
PACKAGING:
FLOW DIAGRAM
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
SPECIFIC FACTORS
EXPLANATION OF TERMS USED
IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
SUPPLIERS OF PLANT & MACHINERY
PACKAGING MACHINERY SUPPLIERS
SUPPLIERS OF PLANT AND EQUIPMENTS (INDIAN)
PACKAGING MATERIALS FOR FOOD
IMPORTED PLANT & MACHINERY
DESCRIPTION OF MACHINERIES
OPTIONAL EQUIPMENT AVAILABLE
PACKAGING SECTION

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

The post POTATO CHIPS CAP: 2 TON/DAY appeared first on EIRI - eBooks and Project Reports.

The creators of novel potato-based snacks have introduced some new coinages to the world of chips and crisps. In 1967, General Mills introduced Chipos, said to be tastier, crisper, lighter, and less oily because they were fried much faster than traditional potato chips. Two years later Procter & Gamble introduced Pringles, made from dehydrated and reconstituted potatoes. Pringles are uniform in size and shape, so they can be stacked and packaged in a tube. Chipos didn’t make the cut as a commercial product. Pringles were a tremendous success and are sold all over the world, but apparently the time has not arrived for them to be enshrined in an Oxford dictionary.

Potato is widely consumed as food all over the world. Cooked potatoes, in various forms are offered in restaurants and refreshment stalls and variety of processed potato products are available in the market.  Surplus and cull potatoes are used as feed for livestock and also as raw material for the manufacture of starch, ethyl alcohol and a few other industrial products.

INTRODUCTION
WHAT IS THE DIFFERENCE BETWEEN CRISPS AND CHIPS?
B.I.S SPECIFICATIONS
MARKET SURVEY
FOR INDIANS, ANY TIME IS SNACKS TIME!
LIPCHIP POTATO CHIPS IN FOUR FLAVOURS
INDIAN POTATO TO GO GLOBAL WITH GAP CERTIFICATIONS
VIMAL OIL TO ENTER SNACK FOOD MARKET
PACKAGING REQUIREMENTS FOR FRIED POTATO CHIPS
PHYSICO-CHEMICAL CHANGES DURING STORAGE    22
MANUFACTURERS/EXPORTERS/SUPPLIERS OF POTATO CHIPS/CRISPS
MANUFACTURING PROCESS
(1)  SORTING, CLEANING & WASHING:
(2)  SLICING AND WASHING
(3)  DRYING OF SLICES:
TREATING WITH CHEMICALS:
CHIP FRYING:
BATCH FRYING METHOD:
METHOD OF BATCH PROCESSING:
PACKAGING:
FLOW DIAGRAM
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
SPECIFIC FACTORS
EXPLANATION OF TERMS USED
IN THE PROJECT REPORT
PROJECT IMPLEMENTATION SCHEDULES
INTRODUCTION
PROJECT HANDLING
PROJECT SCHEDULING
PROJECT CONSTRUCTION SCHEDULE
TIME SCHEDULE
SUPPLIERS OF PLANT & MACHINERY
PACKAGING MACHINERY SUPPLIERS
SUPPLIERS OF PLANT AND EQUIPMENTS (INDIAN)
PACKAGING MATERIALS FOR FOOD
IMPORTED PLANT & MACHINERY
DESCRIPTION OF MACHINERIES
OPTIONAL EQUIPMENT AVAILABLE
PACKAGING SECTION

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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