Relevant bibliographies by topics / Potato products industry

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Potato products industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "Potato products industry"

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Özdemir, Pınar, and Hatice Basmacıoğlu Malayoğlu. "Patates İşleme Endüstrisi Yan Ürünleri ve Hayvan Beslemede Değerlendirilmesi." Turkish Journal of Agriculture - Food Science and Technology 5, no. 1 (February 5, 2017): 93. http://dx.doi.org/10.24925/turjaf.v5i1.93-97.955.

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All around the world, particularly in developed countries, fresh potato consumption decreased while the consumption as fast food, snack and convenience food was increased. Potato processing industry has by-products such as cull potato, peel, pulp, and waste water. These by-products can be utilized for production of ethyl alcohol, single cell protein, microbial enzymes, lactic acid, organic fertilizer and bioethanol. The pulp obtained from the processing of potato for starch production can be considered as an energy source with starch content in animal nutrition. Recently, potato peel with the contents of bioactive compounds (chlorogenic, caffeic, gallic, protocatechuic acids) and their antioxidant and antimicrobial effects have been intensely focused on. Conversion of by-products of potato processing industry into value-added products is economically important. It was reviewed here by-products of potato processing industry and their evaluation in animal nutrition.
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Firmansyah, A. "Analysis of cleaner production potential and water footprint for small-scale sweet potato flour industry." IOP Conference Series: Earth and Environmental Science 1063, no. 1 (July 1, 2022): 012012. http://dx.doi.org/10.1088/1755-1315/1063/1/012012.

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Abstract Sweet potato flour is one of the derivative products of sweet potato, especially for raw materials or additives in the food industry. The processing of sweet potato-based products must also be balanced with existing environmental management. For this reason, there is a need for suitable methods to deal with processes that produce minimised wastes that harm the environment. Cleaner production is an approach that offers various environmental benefits for the sweet potato flour industry. Identification of cleaner production alternatives was carried out by the quick scan method for minimising the presence of waste in the sweet potato flour industry. The feasibility of the cleaner production design was analysed by considering technical, environmental, financial, and economic aspects. Identification of water use was done by calculating the water footprint in the whole production process. The water footprint was calculated by adding up the green, blue, and grey water footprints to obtain the total water usage in the production process. The use of water for planting sweet potato (green water) is estimated to be approx. 1.093 m3/ton of sweet potato flour. With a sweet potato flour yield of 50.8%, the production of sweet potato flour requires a water volume (blue water) of 1.32 m3/ton of sweet potato flour. The following cleaner production alternatives were identified as prospective for waste minimisation in the small-scale industry, including good manufacturing practices, repairing flour machines, drying using a greenhouse, training in the selection of raw materials and training in standard operating procedures (SOPs) for flour production, and utilisation of sweet potato peel as animal feed. With the implementation of cleaner production and more efficient use of water, it is expected that the sweet potato flour industry will become a more sustainable industry.
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Potoroko, I. Y., and A. A. Ruskina. "Modeling of Potato Convenience of Exposure Effects of Ultrasound." Materials Science Forum 870 (September 2016): 697–702. http://dx.doi.org/10.4028/www.scientific.net/msf.870.697.

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This article assesses factors that affect merchandising and consumer performance of semi-prepared potato products and also deals with the issues of developing technologies and comprehensive assessment of the quality of the latter. Vegetables and potatoes, in particular, hold a special place among the major agribusiness industry products. In Russia, potatoes make up to 40 % of fruit and vegetables intake. Here, the average annual potato consumption per capita amounts to 120 – 130 kilograms. Potato processing is of a special interest since it helps to cut down storage losses and is practiced in many countries that have sufficient supply of potatoes. An important trend in the foodservice industry includes semi-prepared products’ expansion including potato products that need some follow-up treatment or heating up. Using semi-prepared products is cost-effective not only for public dining facilities, child care centers and other institutions, but also for daily household use. That’s why organizing large-scale industrial production of semi-prepared potato products will help to solve a number of important issues: provide consumers with potato products in any season; assist people with home cooking; cut down yield storage losses; create reserve and safety stocks of shelf-stable products for emergency situations; preserve the nutritional value; cut down storage and transportation expenses. The most important thing for the production of semi-prepared potato products is to prevent post-peeling bacteriological damage and color change over a long period of time. To cope with these issues, we used ultrasound treatment which allowed extending the storage period for peeled potatoes.
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Charmley, E., D. Nelson, and F. Zvomuya. "Nutrient cycling in the vegetable processing industry: Utilization of potato by-products." Canadian Journal of Soil Science 86, no. 4 (August 1, 2006): 621–29. http://dx.doi.org/10.4141/s05-118.

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Potato (Solanum tuberosum) production in Canada and the United States totals approximately 30 × 106 Mg yr-1. Approximately half of this is unsuitable for human consumption. This potato by-product comprises cull potatoes and potato processing waste (PPW). Liquid waste from processing plants can be applied to agricultural land. With strict environmental monitoring and control, crops such as corn (Zea mays L.), vegetables and grass can be used to divert large volumes of liquid waste. Solid waste and culls have traditionally been put in landfills or disposed of on agricultural land as a fertilizer. However these can be diverted from landfill sites or agricultural land and used as a high-quality animal feed, principally in beef feedlots. Research has shown that PPW can replace corn and barley (Hordeum vulgare L.) grain without negative effects on growth of beef cattle or meat quality. Indeed, efficiency of animal growth per unit diet intake is improved. These effects have been observed with diets containing up to 80% PPW. Results to date suggest that PPW is a valuable livestock feed ingredient and has no deleterious effects on beef quality. In areas where PPW is available, feeding to beef cattle represents a viable alternative to other disposal options. Key words: Potato, processing waste, by-product, cattle, land disposal
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Zdybel, Ewa, Ewa Tomaszewska-Ciosk, Gabriela Główczyńska, and Wioletta Drożdż. "The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry." Polish Journal of Chemical Technology 16, no. 4 (December 1, 2014): 28–32. http://dx.doi.org/10.2478/pjct-2014-0065.

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Abstract The study was aimed at determination of time of heat transition through the layer of quince, apple, linen, rose pomace and potato pulp, as well as layer of potato starch and potato starch extruded with addition of above mentioned by-products. Additionally the attempt of creation a heat insulating barrier from researched raw material was made. The heat conductivity of researched materials was dependent on the type of material and its humidity. Extruded potato starch is characterized by smaller heat conductivity than potato starch extruded with addition of pomace. The obtained rigid extruded starch moulders were characterized by higher heat insulating properties than the loose beads. It is possible to use starch and by-products of food industry for production of heat insulating materials.
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Ferraz, Ana Claudia Pinto, Ivan Felipe Silva dos Santos, Athos Mois´és Lopes Silva, Regina Mambeli Barros, Marcia Viana Lisboa Martins, and Alana Lopes Junho. "Wastewater treatment from potato processing industry using Moringa Oleifera-based coagulant." Revista Ibero-Americana de Ciências Ambientais 12, no. 7 (July 15, 2021): 211–24. http://dx.doi.org/10.6008/cbpc2179-6858.2021.007.0020.

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Potato is the third most important food crop on the planet. The potato processing industry produces a variety of food products and has high effluent generation with high organic load and solids content. These must be treated before being disposed of in water bodies. One of the options for treatment of industrial effluents widely studied in the literature is the use of natural coagulants. In this context, this work aims to evaluate the efficiency of effluent treatment of a potato processing industry in Brazil through the use of coagulants based on Moringa Oleifera. Five flocculation essays (Jar Essay) were performed, evaluating the use of Moringa Oleifera both in direct use (flour crushed) and in saline solution, for different coagulant mass and volume values. Turbidity removal rates close to 93% were obtained when using Moringa Oleifera in saline as a coagulant, which is the most efficient use of Moringa seeds compared to their direct use. BOD (Biochemical Oxygen Demand) removal was also high, with values around 90%. The Moringa planting area required for effluent treatment of the studied industry is 1.14 ha. The obtained results allowed the identification of the optimal coagulant dosages to be used and demonstrate the feasibility of using Moringa Oleifera to treat potato processing effluent.
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Andriana, Yunita Fitra, and Hapiz Islamsyah. "Designing Fashion Product with Natural Material and Purple Sweet Potato Peel Dye." Jurnal Desain 10, no. 2 (January 30, 2023): 376. http://dx.doi.org/10.30998/jd.v10i2.13075.

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<p class="5Abstract">The fashion industry is one of the industrial sectors that produces the highest levels of pollution in the world, through waste that can pollute the air, water and soil. Pollution also occurs when the product's lifecycle is ended. When fashion products are no longer used, there will be a huge amount of waste that is difficult to decompose. During the COVID-19 pandemic, public awareness of environmental sustainability has increased. Therefore, an alternative fashion product that is more environmentally friendly is needed. The use of natural materials and dyes is one step in producing eco-friendly alternative fashion products. In this study, the natural dye explored and analyzed was purple sweet potato peel extraction, which was applied to silk fabrics. This research is qualitative research with experimental methods. The fashion products produced are dresses with simple cuts that can be worn on various occasions, semi-formal or formal. In addition, a simple dress cut is expected to have a longer use lifetime, because it does not refer to a particular trend.</p>
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Pęksa, Anna, and Joanna Miedzianka. "Potato Industry By-Products as a Source of Protein with Beneficial Nutritional, Functional, Health-Promoting and Antimicrobial Properties." Applied Sciences 11, no. 8 (April 14, 2021): 3497. http://dx.doi.org/10.3390/app11083497.

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Most potato proteins are fractions of albumin and globulin, soluble in water and in water and salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2. This group of proteins is typical of potato and they are referred to as patatin or tuberin. Around 30–50% of soluble potato proteins comprise numerous fractions of protease inhibitors with a molecular weight in the range of 7–21 kDa; they are often heat-resistant, showing a wide spectrum of health-promoting effects. The nutritional value of proteins is related to the content of amino acids, their mutual proportions and digestibility. Natural proteins of the patatin fraction are characterized by favorable functional properties, including foam formation and stabilization, fat emulsification or gelling. Native potato proteins may also exhibit beneficial non-food properties, such as antimicrobial or antitumor, as well as antioxidant and antiradical. Depending on the method of isolation and the applied factors, such as pH, ionic strength and temperature, the directions of using potato protein preparations will be different.
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Eliopoulos, Christos, Giorgos Markou, Ioanna Langousi, and Dimitrios Arapoglou. "Reintegration of Food Industry By-Products: Potential Applications." Foods 11, no. 22 (November 21, 2022): 3743. http://dx.doi.org/10.3390/foods11223743.

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Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries.
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Felekis, Vassilios, Chrysanthi Stavraki, Dimitris Malamis, Sofia Mai, and Elli Maria Barampouti. "Optimisation of Bioethanol Production in a Potato Processing Industry." Fermentation 9, no. 2 (January 23, 2023): 103. http://dx.doi.org/10.3390/fermentation9020103.

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Nowadays, there is a requirement for industries to eliminate carbon from their energy mix and substitute it with greener options. This calls for investment in efforts to facilitate the scaling up of technical advancements. Because of the huge amount of waste, a life cycle strategy has been used by industries, especially the food industry, to lessen the environmental impact of their products. One of the sectors that burdens the environment with a significant amount of waste is the potato processing industrial sector. The current study focuses on the valorisation of all the potato processing waste streams (potato peels, potato tubers and slices, starch and low-quality chips) towards bioethanol production at a pilot level. After their physico-chemical characterisations, several experimental trials were performed in order to determine the optimum pretreatment and hydrolysis conditions for each waste stream. Acid hydrolysis, alkaline hydrolysis and hydrothermal pretreatment were examined when no pretreatment resulted in low ethanol yields (below 60%). The optimum results that were obtained were applied in a pilot plant of 200L to examine the upscaling factor. It was verified that upscaling by 1000 times generates comparable and, in some cases, greater results. From the integration of the results and the mass balances of a typical potato processing company, a full-scale implementation plan was also set up, where it was calculated that around 2 m3 bioethanol per week could be produced.
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Dissertations / Theses on the topic "Potato products industry"

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Long, Kristine A. "Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA." Diss., Virginia Tech, 1991. http://hdl.handle.net/10919/39774.

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The purpose of this research was to incorporate a potato product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, were evaluated in a pilot study. Consumer acceptance scores indicated no significant differences among the twelve bread products. Four bread products, 29% and 45% cooked-mashed potato breads without added gluten, 15% potato flake bread with added gluten, and a 100% wheat flour bread, were selected for objective measurements, descriptive sensory evaluation, and central location acceptance testing. The four breads were not significantly different in the objective measurements of standing height, percent protein and amino acid content The three potato breads had the highest moisture percent loss on day 1. Texture analysis indicated the 45% bread had the highest texture measurements from the day of baking through day 4. The control "rapid" bread had the lowest analysis of freshness measurements. Staling, as measured by differential scanning calorimetry, indicated the potato breads had significantly reduced staling rates when compared to 100% wheat flour bread. Eleven trained panelists judged ten characteristics of the control and potato breads. The panelists perceived the potato breads to be more moist than the control. The other sensory characteristics of the control and potato breads were judged as similar. Central location acceptance testing in Alaska and the Soviet Far East indicated that the potato breads were acceptable and consumers indicated they would buy the breads if they were available. Across all locations the locally purchased control bread was liked significantly less than the potato breads. A collaborative process was designed for development of food products in Soviet and Alaskan communities.
Ph. D.
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Dennis, Abigail Lisa. "An economic analysis of the structure of the frozen potato product industry." Thesis, University of Newcastle Upon Tyne, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308014.

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Abanto, Cornejo Lucero Milagros, Quispe Jaqueline Claro, Jove Reyna Isabel Cuevazo, and Pozo Segovia Alizabat Erika Del. "Comercialización de proteína de pota en Lima Norte." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/624710.

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Este proyecto es el resultado de las experiencias de cuatro estudiantes de la facultad de administración de empresas de la UPC. El rubro va dirigido a los suplementos alimenticios de proteína. En la actualidad el 39% de peruanos practica deporte, y que el consumo per cápita de suplementos es de 112 soles con una proyección a cinco años e incremento de 50%. Es decir, los peruanos invertirán hasta 250 soles mensuales. Asimismo, Lima concentra el 70% de venta de suplementos con tendencia a seguir creciendo. (ARELLANO MARKETING). Muchos creen que los suplementos con los que complementan su dieta, tienen muchos aditivos artificiales, alto índice de grasa, efectos secundarios y un precio elevado. Investigando sobre esa problemática, el Perú es el principal abastecedor de pota del mundo, captura alrededor de medio millón de toneladas al año, no tiene veda, es súper económica, cuenta con gran valor proteico, bajo en calorías con gran variedad de vitaminas y minerales. Por ello, creamos el producto innovador denominado POTA PROTEIN, una proteína en polvo a base de calamar gigante o más conocido como pota. El objetivo de POTA PROTEIN es satisfacer las necesidades de aquellas personas que practican deporte y busquen opciones de suplementos de origen natural, con bajo índice de grasa y a un precio menor en comparación de los suplementos comerciales.
This project is the result of the experiences of four students from the Faculty of Business Administration of the UPC. This heading is aimed at protein food supplements. Currently 39% of Peruvians practice sports, and the per capita consumption of supplements is 112 soles with a projection to five years and an increase of 50%. In other words, Peruvians will invest up to 250 soles a month. Likewise, Lima concentrates 70% of sales of supplements with a tendency to continue growing. (ARELLANO MARKETING). Many believe that supplements that supplement their diet have many artificial additives, high fat content, side effects and a high price. Researching on this problem, Peru is the main supplier of squid in the world, captures about half a million tons per year, has no ban, is super economical, has great protein value, low in calories with a wide variety of vitamins and minerals. That's why we created the innovative product called POTA PROTEIN, a protein powder based on giant squid or better known as squid. The goal of POTA PROTEIN is to meet the needs of those who practice sport and are looking for options of natural supplements, with low fat content and at a lower price compared to commercial supplements.
Trabajo de investigación
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Moscoso, Moreno María Jazmín, and Rumiche Marco Antonio Santamaria. "Gestión de grupos de interés en cadenas productivas: experiencia de la Dirección Regional de Producción de Piura ante la extracción del recurso hidrobiológico pota en el distrito de Paita en el 2018." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2019. http://hdl.handle.net/20.500.12404/14527.

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En la región Piura se desarrolla una de las actividades extractivas pesqueras más importantes del Perú, siendo Paita el distrito con mayor desembarque. Según el Instituto del Mar del Perú (IMARPE), durante el periodo 2016-2017, se desembarcó el 57.4% de la pota extraída a nivel nacional en el distrito de Paita. La Dirección Regional de Producción de Piura (DIREPRO Piura), en las implicancias del proceso extractivo, es la entidad estatal encargada de impulsar, controlar y gestionar a los diferentes grupos de interés involucrados. La presente investigación realizó un análisis de la experiencia de la DIREPRO en relación a su rol como gestor y articulador de los grupos de interés en la extracción de pota en el distrito de Paita. Para ello, se identificó a cada involucrado en el eslabón de la cadena productiva en la que se desenvuelve, y se evaluó su relación con la DIREPRO utilizando el enfoque de redes para medir la articulación de la cadena productiva, así como el nivel de intermediación del gobierno regional. Para la sistematización de la información, se utilizó la herramienta WebQDA, y Gephi, para la visualización de la red. Mediante el análisis de los grupos de interés en la cadena productiva de la pota, se obtuvieron los siguientes resultados: la densidad (vinculación) de la red es de 40.1%, lo cual implica que existen todavía relaciones por explotar; además, se obtuvo que el grado de intermediación y centralidad de la DIREPRO Piura son altos, aunque, el grado de legitimidad aún es bajo. Las acciones que la DIREPRO Piura realice en torno a la cadena productiva de la pota deben de ser bien vistas por los actores, puesto que este es el órgano que debe fomentar la articulación de los grupos de interés para la sostenibilidad de la cadena productiva de la pota.
Tesis
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Books on the topic "Potato products industry"

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Buteau, Joanne Rose. The processed potato industry in Washington State: Structure and markets. Pullman, WA: IMPACT Center, College of Agriculture and Home Economics, Washington State University, 1986.

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Decisions, Inc (Firm) Planning. A study of the Maine potato industry: Its economic impact 2003. Presque Isle, Me: Maine Potato Board, 2003.

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Bean, William. Value added and subtracted: The processed potato industry in the Mid-Columbia Basin. Portland, OR: Columbia Basin Institute, 1993.

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Zea, Rosario Gómez de. Procesados de papa: Un mercado potencial. Lima, Perú: Centro de Investigación, Universidad del Pacífico, 1989.

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Shchenikov, Vadim. Ponizovkinskai︠a︡ pristanʹ: Istoriko-ėkonomicheskoe issledovanie. I︠A︡roslavlʹ: Indigo, 2010.

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6

B, Ferris R. S., and International Institute of Tropical Agriculture., eds. Marketing opportunities for starch and high quality flour production from cassava and sweet potato in Uganda. Ibadan, Nigeria: International Institute of Tropical Agriculture, 2002.

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Kemmler, Georg. Potash, a product of nature. [Kassel, Germany]: K + S, 1985.

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Javier, Escobal D'Angelo, and Agreda Ugas Víctor, eds. Comercialización agrícola en el Perú. Lima: Grupo de Análisis para el Desarrollo (GRADE), 1994.

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Singh, Jaspreet, and Lovedeep Kaur. Advances in Potato Chemistry and Technology. Elsevier Science & Technology Books, 2016.

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Advances In Potato Chemistry And Technology. Academic Press, 2009.

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Book chapters on the topic "Potato products industry"

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Richards, Timothy J., and Ashok K. Mishra. "Case study on food loss in fresh potatoes." In The Economics of Food Loss in the Produce Industry, 162–71. 1. | New York, NY: Routledge, 2020. | Series: Routledge studies in agricultural economics: Routledge, 2019. http://dx.doi.org/10.4324/9780429264139-12.

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Keetels, C. J. A. M., and T. Van Vliet. "Gelation and retrogradation of concentrated starch gels." In Gums and Stabilisers for the Food Industry 7, 271–80. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199634651.003.0023.

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Abstract The gelation and retrogradation of concentrated starch systems have been studied by determining the mechanical properties at small and large deformations. During heating, the moduli of potato and wheat starches first increased and then decreased. Several phenomena that can affect these rheological properties have been evaluated. The rigidity of the swollen wheat starch granules was higher than the rigidity of the swollen potato starch granules. During ageing, the rigidity of the potato starch granules increased more rapidly, resulting in a cross-over of the moduli. A possible explanation of these phenomena is that native wheat starch granules contain more entanglements between the starch molecules. The eating quality of bread and other products with a high starch content changes during storage. These changes are often related to a change in the fracture or yielding properties of the product. For instance, during the staling of bread, the crumb firms and becomes more crumbly. The decrease in eating quality is, at least in part, caused by recrystallization of starch in the processed food. This recrystallization process is called retrogradation.
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Siddiqui, Saleem, Naseer Ahmed, and Neeraj Phogat. "Potato Starch as Affected by Varieties, Storage Treatments and Conditions of Tubers." In Starch - Evolution and Recent Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.101831.

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Potato is among the widely grown crop of the world. It is likely that a large portion of the crop is consumed fresh but majority of it is processed into various products, starch being the predominant one. Starch can greatly contribute to the textural properties of many foods and is widely used in food industry as raw material. Since raw potatoes are perishable and accessible only for few months of the year, the food and starch industry has to rely on stored potatoes during off-season. The various varieties of the crop available in the region, storage conditions, pre and post-storage treatments given to the tubers, packaging materials used, etc. are influencing the physical, chemical and functional characteristics of starch extracted from it. The extraction technology from tubers is also having a significant effect on the quality of starch. The knowledge of physical, chemical and functional characteristics of potato starch as affected by varieties, storage treatments and conditions of tubers will help in ensuring uniform and desirable quality of starch for food industry and also provide information for breeding programs and developing the proper postharvest management practices of potatoes.
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Tornberg, E., K. Andersson, and I. Asplund. "THE MECHANISM OF FUNCTIONALITY OF POTATO STARCH IN MEAT PRODUCTS." In Gums and Stabilisers for the Food Industry 9, 295–304. Elsevier, 1998. http://dx.doi.org/10.1533/9781845698362.4.295.

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Razmjooy, Navid, Vania Vieira Estrela, and Hermes Jose Loschi. "A Survey of Potatoes Image Segmentation Based on Machine Vision." In Advances in Environmental Engineering and Green Technologies, 1–38. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-8027-0.ch001.

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The quality control of the agricultural products, which in many cases is through intuitive observation of the visible features of the product, plays a key role in the survival of the agricultural industry. For a long time, the qualitative categorization of these products has been performed by trained people who search products for the specific characteristics. On the other hand, hard and repetitive working can cause people to make some mistakes in computing the quality control errors. Hence, by entering the machine vision systems into this subject, they turned into a reliable, low-cost and real-time technology. Despite the existence of machine vision systems in this process, there are still major challenges in categorizing agricultural products in terms of quality, size, shape, and examination of defects. Potato is one of the most important agricultural products that is produced and has a high application. Unfortunately, it suffers from various types of diseases and defects. Hence, its quality control has a particular importance.
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Phorbee, Olapeju, Ganiyat Olatunde, Dotun Aderonmu, Desmond Ikerionwu, Adeola Ojo, Gift Oguzor, Lateef Sanni, and Adeyinka Onabolu. "Appropriate Post-Harvest Technologies for Biofortified Crops Pro Enhanced Utilization, Value Addition, and Micronutrient Retention." In New Advances in Postharvest Technology [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.110473.

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Biofortified cassava and sweet potato, targeted for vitamin A deficiency reduction in Sub-Saharan Africa, are highly perishable at post-harvest. Appropriate technologies for processing these crops should primarily be protective of their micronutrients otherwise the purpose of their biofortification is defeated. One of the value-added OFSP root products is the puree, which several techniques have been developed for its consistent quality, preservation and packaging. However, use of aseptic packaging and continuous flow microwave system of rapid sterilization have been reported most suitable, for its high temperatures (≥125°C) and short time principle. For biofortified cassava varieties, post-harvest advances have been on drying, moving from sun drying on bare floor to use of raised platform, solar and mechanical drying. Flash-drying technology is an effective and efficient drying technology that uses rapid heat transfer, which makes it suitable for biofortified cassava. With these advanced technologies, OFSP puree, wet or dried and flash-dried biofortified cassava mash can be targeted for diverse end uses in the food industry-baby foods, jam, pastries, and confectionaries. These technologies, with increased adoption through favorable policies, can enhance availability of diverse nutritious food products, utilization, consumption, and commercialization of locally produced staples, for improved food system transformation.
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Singh, Vijayta, and Vandana Verma. "REVIEW: IMPACT OF CONVENTIONAL FRYING AND NOVEL FRYING METHOD ON THE QUALITY OF FRIED FOOD PRODUCTS." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 18, 174–90. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag18p5ch3.

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Starch is a functional element in food that serves as a vitally important source of energy. In fried foods like potato chips, French fries, instant noodles, and coating flour, starch is primary ingredient. Deep frying changes the structure of foods and adds extra oil to them. When it comes to cooking and processing food, deep-fat frying is by far the most popular technique employed by consumers, eateries, and factories around the globe. Most obviously, it slashed lead times and allowed for the innovation of novel cuisine with appealing sensory properties. After being ingested, the starch and fat found in deep-fried foods are digested by enzymes in the human body, yielding glucose and fatty acids as the primary source of energy. Overconsumption of these deep-fried starchy meals, however, has been linked to an increase in body fat, obesity, and the onset of several different degenerative and cancerous conditions. Pressure frying, microwave frying, vacuum frying, radiant frying, and air frying are only a few of the alternative frying technologies that can lower the amount of processing toxicants in fried foods. In this analysis, we look at how the new frying technique has influenced the industry.
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Lal, Mehi, Saurabh Yadav, Rajendra Prasad Pant, Vijay Kumar Dua, B. P. Singh, and Surinder Kumar Kaushik. "Impact of Global Climate Change on Potato Diseases and Strategies for Their Mitigation." In Sustainable Potato Production and the Impact of Climate Change, 205–27. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-1715-3.ch010.

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The quality and quantity of the potatoes produced is directly affected by the climatic factors that prevailed during the crop season. It is also well established that abiotic and biotic stresses cause tremendous losses to the crop. Host plants and their pathogens are prone to various climatic factors like temperature, relative humidity, rainfall and CO2 which are behaving in erratic manner. Phytophthora infestans has adapted itself at higher temperature so there are chances to spread at a larger area. The other potato diseases like early blight, bacterial wilt, soft rot and viral diseases may also behave differently at elevated temperature and high rainfall. Viral diseases of potato are serious threat to potato industry as most of the viruses are transmitted by vectors and vector populations are bound to increase with these changed climatic conditions. Therefore, potato researchers need to simulate these conditions and devise mitigation strategies for sustained potato production.
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Souza, Ruthe Lima de, Rychaellen Silva de Brito, Fabrício Rivelli Mesquita, Maria Cristina de Souza, Marcelo Castanheira da Silva, Bráulio Soares Archanio, William Ferreira Alves, and Luan de Oliveira Nascimento. "Evaluation of the Fungitoxic Activity of Copaiba Oil (Copaifera spp.) from Western Amazon against Anthracnose (Colletotrichum gloeosporioides (Penz.) Penz. & Sacc.) in Papaya (Carica papaya L.)." In Harmony of Knowledge: Exploring Interdisciplinary Synergie. Seven Editora, 2023. http://dx.doi.org/10.56238/sevened2023.006-056.

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The genus Copaifera is not only relevant to the timber industry but also stands out for its resin oil, a transparent, viscous, and fragrant exudate. This product, commonly used in folk medicine, symbolizes the wealth of forest-derived products and their appreciation. In line with the Sustainable Development Goals (SDGs) metrics, it is essential that its exploitation is linked to sustainability, promoting regional development and emphasizing the importance of protecting and valuing the region's natural resources. Therefore, the objective of this study was to evaluate the physicochemical characteristics of Copaiba resin oil varieties collected at farmers' markets and assess its fungicidal potential in controlling Colletotrichum gloeosporioides, the causative agent of papaya anthracnose (Carica papaya). The fungus Colletotrichum gloeosporioides was isolated from diseased papaya fruits. The following treatments were used: a control and doses of 50, 100, 150, and 200 μL/mL of Copaiba oil, with each dose incorporated into 20 mL of BDA (Potato, Dextrose, and Agar) culture medium, to determine the effect of the oil on the mycelial growth of the phytopathogen. The data were subjected to analysis of variance (ANOVA) and regression analysis. When evaluating the effect of oil varieties, it was found that the greatest inhibitory effect was observed for variety 2, with the highest inhibition power caused by doses of 100 and 200 μL/mL in variety 2.
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"Economic Geology of the Carlsbad Potash District, New Mexico." In Industrial Mineral Resources of the Delaware Basin, Texas and New Mexico, edited by George S. Austin and James M. Barker, 97–114. Society of Economic Geologists, 1990. http://dx.doi.org/10.5382/gb.08.ch05.

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Abstract Potash is the common industrial term for compounds containing elemental potassium. Naturally occurring potassium compounds of greatest importance are soluble mineral salts, especially sylvite and langbeinite (Table 1). An intimate mixture of sylvite and halite, a rock known as sylvinite, is mined extensively in the Carlsbad Potash District in southeastern New Mexico (Fig. 1). The potassium content of many potash products is reported as K20 equiv. wt %, although potassium oxide is not present in natural potassium salts. In potash fertilizers, K20 exemplifies the potassium as used by plants (Sullivan and Michael, 1986). For example, the mineral sylvite (KCl) contains about 53 wt% potassium, or 63.17 K20 equiv. wt % (Table 2). Similarly, langbeinite contains 22.69 K2O equiv. wt% (Adams and Rite, 1983). Potassium products from New Mexico consist of muriate of potash (also called MOP, muriate, or sylvite by industry), langbeinite (potassium magnesium sulfate, K2SO4 â∈¢ 2Mg(SO4)2), and an artificial potash product (potassium sulfate, K2SO4). Sulfate-of-potash products are called SOP by industry. MOP, sold in various grades (Table 3), comprises about 70% of New Mexico potash products; SOP accounts for the remaining 30%. About 95% of the soluble potash minerals are used in fertilizer (95% muriate, 5% sulfate), thus potash industry trends closely parallel agricultural trends (Searls, 1989). Most of the additional 5% is used in chemicals (O'Driscoll, 1990), mainly aqueous electrolysis of potash to potassium hydroxide. KCl-derived chemicals ~re used in medicine, pharmaceuticals, salt substitutes, soap, matches, glass, and storage batteries. The United States
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Conference papers on the topic "Potato products industry"

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"Analysis of product shrinkage and waste in a potato bagging plant." In The 8th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2022. http://dx.doi.org/10.46354/i3m.2022.foodops.005.

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Nowadays, an average of 2 kg of waste per person are generated in Spain. Furthermore, the household consumption is rising and, as a consequence, the waste production is also increasing. This trend presents a direct impact in the environment. Moreover, after two years of COVID-19 pandemic, it has been detected a stronger rise in consumption per person, while consumption through professional commercial channels for hospitality industry has been lower. This paper analizes the waste generation and product shrinkage in a potato bagging plant, which addresses its production to both final consumers and retailers. The raw materials washing line, as well as the production line, are taken into consideration in the analysis, while new uses to the produced waste are proposed, aiming at providing new useful life, such as the production of bioplastics or the production of biodiesel. As a consequence, the environment impact is minimized and new products are obtained.
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NIPERS, Aleksejs, and Irina PILVERE. "ASSESSMENT OF VALUE ADDED TAX REDUCTION POSSIBILITIES FOR SELECTED FOOD GROUPS IN LATVIA." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.048.

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Value-added taxes (VAT) are applied in the European Union (EU) Member States in accordance with Directive 2006/112/EC to limit distortions in competition in the common European market. Latvia is one of the five EU Member States where reduced VAT rates are not applied to food products, and the food is taxed at the standard rate of 21%. For this reason, food producer organisations discuss the introduction of a reduced VAT rate for selected fruits, berries, vegetables as well as potato grown in Latvia. The overall aim of the present research is to assess the effect of reduction of the VAT rate from 21 to 5% for selected food groups: fresh fruits, berries, vegetables and potato produced in Latvia. The research estimated a decrease in the price for the mentioned food groups, identified a potential increase in consumption and forecasted the effect of the VAT rate reduction on the amount of tax revenue collected by the central government. The research found that the reduction of the VAT rate from 21 to 5 % would result in a price decrease ranging from 1.9 to 3.5% for fruits, berries, vegetables and potato, the consumption of fresh fruits and berries would increase, on average, in the range of 1.2–2.3%, while the consumption of fresh vegetables would increase, on average, in the range of 1.2–2.1%, yet in a short-term the tax revenue paid to the government would decrease in the range of EUR 3.9–5.7 million. Nevertheless, in a medium-term, a significant positive effect on the producers of fruits, berries, vegetables and potato that operate legally in the agricultural industry could be expected, as the negative effect of the shadow economy decreases.
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Frunza, Gabriel. "Research on methods of processing raw materials of plant origin with a view to reducing nitrate substances." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.24.

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Recently, in the agricultural industry, in order to increase the amount of harvest, organic and inorganic fertilizers are used, due to which in the plant food products they are contaminated with high concentrations of nitrates, which can bring them to simple limbs of the limbs and face. until the onset of cancer. This research was created to determine the concentration of nitrates in certain fruits and vegetables and to find out some methods to reduce the concentration of nitrates in foods and which methods are more effective in lowering the concentration of nitrites. Following the research, 3 processes were performed to reduce the nitrate concentration. The methods given were 1 storage in the refrigerated state of 2 fruits and 2 vegetables in the results of which a decrease in the concentration of nitrates was obtained from 8% to 31% depending on the product and 2 methods of processing products such as washing with water. within 2 hours for which as object of study were 8 products the most representative results being the decrease by 46.62% for tomatoes and 48.78% for grapes. The other methods are heat treatment and more precisely the boiling and frying of 2 products (potato and carrot), the results of which are presented as the increase of nitrates in boiling products which is due to the displacement of nitrates inside the product to the boiling and frying. nitrates up to 82.56% for carrots and 62.15% for potatoes.
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Solovieva, A., and Yuliya Gorbunova. "NITRATE CONTENT IN POTATO GROWING ON DIFFERENT CHERNOZEM SUBTYPES OF VORONEZH REGION." In Reproduction, monitoring and protection of natural, natural-anthropogenic and anthropogenic landscapes. FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov, 2022. http://dx.doi.org/10.34220/rmpnnaal2021_103-108.

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Agriculture is one of the most important sectors of the economy of the Central Black Earth Region. The Voronezh region is distinguished by a particularly high index of agricultural production, which is facilitated by several factors at once - favorable climatic conditions inherent in the temperate climatic zone and the widespread distribution of various types of chernozems throughout its territory. As a result of the activation of human economic and production activities, the scale of the use of chemicals in the agricultural and food industries is growing, and illiterate farming disrupts the process of nutrition and maturation of plants. All this inevitably leads to widespread land degradation and a qualitative deterioration in manufactured products. In modern conditions, personal subsidiary plots act not only as a reserve of the agricultural industry, but also as a source capable of producing environmentally friendly products by organic farming.
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Yesiltas, Betul, Charlotte Jacobsen, Egon B. Hansen, Michael Overgaard, Paolo Marcatili, Pedro Garcia-Moreno, Rasmus K. Mikkelsen, and Simon Gregersen. "Physical and oxidative stability of emulsions stabilized with fractionated potato protein hydrolysates obtained from starch production byproduct: Use of bioinformatics and proteomics." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xxty9713.

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With the increasing demand for sustainable and functional proteins from alternative sources, it is necessary to use advanced proteomics and bioinformatics tools for more time and cost-efficient research. The identification and release of abundant proteins/peptides from plant-based sources has been gaining significant attention by the food industry in the last decade. Despite its low protein content (1–2%), the magnitude of proteins obtained from the starch industry (~240,000 tons/year) makes potatoes a highly relevant source as a plant-based protein. Previously, we have identified and validated abundant peptides with good emulsifying and antioxidant properties using bioinformatics and proteomics tools as well as in vitro model systems. Using data-driven targeted hydrolysis, we were able to release validated, functional peptides from the potato protein obtained from potato fruit juice, a protein rich by-product of potato starch production. This work focuses on fractionation of potato protein hydrolysates (PPH) obtained through such targeted hydrolysis using trypsin and subsequent fraction characterization. Unfractionated (PPH1) and membrane-fractionated (PPH2 as >10kDa, PPH3 as 10-5kDa, PPH4 as 5-0.8kDa and PPH5 as < 0.8kDa) PPH was characterized for emulsifying and antioxidant properties/potential. Pendant drop technique and dilatational rheology were applied for determining interfacial tension and viscoelasticity of the PPH fractions at the oil-water interface. PPH2 (>10kDa) showed higher decrease of oil-water interfacial tension. All fractions predominantly provided elastic, weak and easily stretchable interfaces. PPH2 provided more rigid interfacial layer than the other fractions. Radical scavenging and metal chelating activities of PPHs were also tested and the best activities were provided by fractions >5kDa. Furthermore, their ability to form physically and oxidatively stable 5% fish oil-in-water emulsions were investigated during 8-day storage and results generally showed that fractions >5kDa provided the best stability followed by the 5–0.8kDa fraction.
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Kerschhaggl, Matthias. "Hyperspectral imaging as process analysis technology for inline applications – Laboratory precision meets high sampling accuracy." In OCM 2015 - 2nd International Conference on Optical Characterization of Materials. KIT Scientific Publishing, 2015. http://dx.doi.org/10.58895/ksp/1000044906-22.

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Hyperspectral Imaging (HSI) has found its way into modern production lines as yet another camera technology that combines the means of spectroscopy with computer vision. However, while its imaging capabilities with its increased amount of processed data are already subject to state of the art sorting machines used for product integrity checks and foreign body removal, the potential of doing real-time spectroscopy and quantitative chemical analysis of product streams has up to now not fully been harnessed for the production line. Respective industries still rely solely on highly precise but statistically limited, laboratory based, slow and invasive methods while HSI offers the data needed to perform real-time and statistically representative product sampling as add on. In this regard the potential of HSI as process analysis technology (PAT) will be outlined in this article presenting a first industrial field application based on the HELIOS near infrared hyperspectral imaging camera. Results from this up to now first commercialized application of this kind in the potato industry, i.e. an inline dry matter detection for potatoes, will be discussed.
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IZHMULKINA, Ekaterina A., Ekaterina P. KONDRATENKO, Olga M. SOBOLEVA, and Oksana A. SARTAKOVA. "Consumption and Biological Value of Potatoes as One of the Main Food Products of the Population." In Current Trends of Agricultural Industry in Global Economy. SibAC, 2021. http://dx.doi.org/10.32743/agri.gl.econ.2020.102-111.

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Rudko, Georgii, Mariia Kyrilo, and Maksym Ozerko. "MULTICOMPONENT DEPOSITS WITH BY-PRODUCT AS THE MAIN SOURCE OF FELDSPAR RAW MATERIALS FOR MODERN TECHNOLOGIES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/32.

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"Feldspar is raw materials with a growing volume of production every year, as well as a price for it. Feldspar consumption has been gradually increasing in ceramics, glass industry for solar panels, housing, and building construction. Feldspar raw materials include intrusive, effusive rocks, weathering crust of crystalline rocks, sedimentary altered and altered rocks, as well as partially medium and basic aluminosilicate rocks. It was defined an industrial application for each species of feldspar. Potassium feldspars (orthoclase, microcline, sanidine) are used in electroceramic, electrode, abrasive, and ceramics industries. For these productions, the potash module is fixed in a ratio of 2: 1. For some industries, in particular the manufacture of high-voltage ceramics, the necessary feldspars are as close as possible to pure potassium (with a modulus of at least 4: 1, which corresponds to 80% of the orthoclase component). Potassium-sodium raw materials, from a potassium modulus of at least 0.9, are used for building construction. Sodium minerals with non-standardized potassium modulus are used for the glass industry, the production of enamels, and products such as vitreous porcelain. Calcium feldspars, represented by plagioclase of higher numbers, have limited practical application and their presence in feldspar concentrates is undesirable. According to mineral associations, all types of feldspar raw materials can be divided into five types: 1) feldspar (syenites, trachitis); 2) quartz-feldspar (pegmatites, granites, sands, etc.); 3) nepheline-feldspar (nepheline syenites, alkaline pegmatites); 4) quartz-sericite-feldspar (shales, secondary quartzites); 5) quartz-kaolinite-feldspar (sands, alkaline kaolins, secondary quartzites). It is shown on the example of Ukrainian deposits of feldspar minerals that complex deposits with by-products become the main source for production. Especially if these are new mining operation facilities. The authors have identified three main types of such complex multicomponent deposits: 1) deposits of intrusive rocks where weathering crust of crystalline rocks are mined as a byproduct; 2) complex deposits, where feldspar rocks are enclosing or overburden and can also be considered as byproducts; 3) deposits where feldspar concentrate can be produced as a product of ore components processing."
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