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1
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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Paul, Tosin, William Olosunde, and Orua Antia. "Study of Proximate Composition and Storage Stability of Selected Bakery Products from Developed Wheat-Sologold Sweet Potato Flour." International Journal of Smart Agriculture 1, no. 1 (September 7, 2023): 24–31. http://dx.doi.org/10.54536/ijsa.v1i1.1831.
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The proximate composition and storage stability of selected bakery products from composite wheat-sologold sweet potato flour (40:60) were investigated. This is crucial to harness the beneficial attributes of the composite flour coupled with the quality of its baked products. Results of the proximate composition of the baked products (bread, biscuit and cake) from composite wheat-sologold sweet potato flour were as follows: moisture content (10.60, 8.20, 6.80%), crude fiber (0.42, 0.38, 0.40%), ash content (1.20, 1.40, 1.30%), protein content (17.10, 16.50, 18.40%), oil extract (5.83, 5.33, 5.30%) and nitrogen free extract (64.85, 66.79, 67.80%) respectively. These values are within the range of good quality marketable baked products. During storage under room temperature, the total bacterial and fungi count of the baked products were found to be within was within the tolerable limit of edible food. The wheat-sologold sweet potato is therefore, a potential composite flour in the baking industry for improved quality and safety of baked products.
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Xu, Jian, Yang Li, Lovedeep Kaur, Jaspreet Singh, and Fankui Zeng. "Functional Food Based on Potato." Foods 12, no. 11 (May 26, 2023): 2145. http://dx.doi.org/10.3390/foods12112145.
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Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies.
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Catarino, Justina, Elsa Mendonça, Ana Picado, Ana Anselmo, João Nobre da Costa, and Paulo Partidário. "Getting value from wastewater: by-products recovery in a potato chips industry." Journal of Cleaner Production 15, no. 10 (January 2007): 927–31. http://dx.doi.org/10.1016/j.jclepro.2005.12.003.
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Putra, Kresnayana Tri, and Wiwit Amrinola. "THE EFFECT OF BAKING TIME ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRUNCHY POTATO DONUT PRODUCTS PROCESSED FROM POTATO DONUT WASTE." Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) 3, no. 2 (January 20, 2022): 87–91. http://dx.doi.org/10.36441/jtepakes.v3i2.561.
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ABSTRACT: Donuts are one of the most popular food products in the Horeka industry. One of the donut variants sold in the market is potato donuts, which is a donut made from potato tuber substitution. The weakness of this product is that it has a short shelf life, so if it is not sold it will become industrial waste. One way of handling food processing industrial waste that can still be utilized is by reprocessing it into products of economic value. This study aims to examine the effect of baking time on the physicochemical and sensory characteristics of crunchy potato donut snacks produced from potato donut industry waste. The treatments used in this study were differences in baking time, namely P1 (2 minutes), P2 (4 minutes), and P3 (6 minutes). The results showed that the baking time significantly affected the crispness, color, protein content, carbohydrate content, fat content, ash content, moisture content, and dietary fiber as well as hedonic testing which included color, aroma, taste, texture, and overall. The optimum baking time that can produce a product with good and acceptable quality is 4 minutes (P2).
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Miller, Katharina, Corina L. Reichert, Markus Schmid, and Myriam Loeffler. "Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review." Foods 11, no. 18 (September 19, 2022): 2927. http://dx.doi.org/10.3390/foods11182927.
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Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Andriana, Yunita Fitra, and Mutiara Dewi Puspitawati. "The effect of dyeing duration and fixative on the final results of textile dyeing using purple sweet potato peel." Productum: Jurnal Desain Produk (Pengetahuan dan Perancangan Produk) 5, no. 2 (December 31, 2022): 131–38. http://dx.doi.org/10.24821/productum.v5i2.5048.
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The fashion industry is one of the creative sectors that has significantly impacted Indonesia's economic growth. During this pandemic, the Ministry of Industry held a training program to spur the competitiveness and productivity of the textile and textile product (TPT) industry so that they can continue to run their businesses amid the pressure of the Covid-19 pandemic impact. The industries must be more innovative to be competitive in domestic and foreign markets. In this study, purple sweet potato peel was applied as a textile coloring pigment, considering its novelty and innovation value. It is expected to be an innovation in Indonesian creative industry products. So far, in the realm of textiles and fashion, purple sweet potato peel has been used as a natural textile dye, but it is less popular than other natural dyes. In addition, in Indonesia, purple sweet potato is a plant that grows throughout the year, with high quantity production and consumption rates, so that the waste of it can be used as a natural textile dye. To optimize the use of purple sweet potato peel, this study analyzes the effect of indicators on the dyeing process: the dyeing duration and the fixative used
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Lavrov, Ruslan, Lyudmyla Remnova, Іryna Sadchykova, Hennadii Mazur, Mykola Tymoshenko, Volodymyr Kozlovskyi, and Serhii Kozlovskyi. "Investments in the Sustainable Development of the Potato Sector in Ukraine Based on the Optimal Balance of Production and Consumption." WSEAS TRANSACTIONS ON BUSINESS AND ECONOMICS 19 (January 11, 2022): 186–96. http://dx.doi.org/10.37394/23207.2022.19.19.
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Growing role of potato farming in food security system of the country needs attracting the new investment in preserving and process restructuring of the sector, at scientifically proven approach to defining the optimal scope of potato production, processing, and storage – to avoid the extra stocks, unnecessary losses, and inefficient investment resources at any stage of agri-food chain. Purpose of the study is to justify the conceptual model of investing in development of Ukrainian potato sector, based on calculated optimal structure of balance between potato production and consumption, as well as the effective combination of fresh and processed products, to ensure competitive parameters of potato market in actual market environment. Object of the study is forming and increasing the added value in agri-food chain, due to optimal parameters of balance between potato production and consumption. The study methodology is based on system analysis laws, which allow justifying the competitive parameters of Ukrainian potato sector in varying economic space, thus reducing the unnecessary loss in “producing-processing-transporting-sale-consumption” chain. Use of developed optimization model for potato production/consumption balance, by minimizing the potato residues at the end of year, revealed the extra stock (2.4 million tons) in early 2020, which was unbalanced with consumer demand. Due to inefficient distribution of gross potato yield in Ukraine, conclusion was made on need to reduce investment in overproduction (17.5%) and direct the major investment flows in potato processing industry, increase the export potential, and expand the foreign market boundaries for Ukrainian potato products, semi-finished and fresh products, at ensuring the relevant quality. In this view, authors proposed a conceptual investment model for potato sector of Ukraine, based on optimal balance of potato production and consumption till 2027, which ensures achieving the strategic result in terms of global competition.
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Espinoza-García, Daniela Alejandra, Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Gastón Ramón Torrescano-Urrutia, and Armida Sánchez-Escalante. "Valorization of Potato Peel Waste as Natural Additive for Use in Meat Products." Resources 12, no. 12 (December 18, 2023): 148. http://dx.doi.org/10.3390/resources12120148.
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Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (<0.5 abs) (p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended.
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Brilliantina, Aulia, and Nurul Istiqomah. "Strategi Pengembangan Industri berbasis Ubi Jalar Ungu dengan Metode SWOT dan ANP di Kabupaten Bondowoso." Jurnal Ilmiah Inovasi 21, no. 1 (April 30, 2021): 13–17. http://dx.doi.org/10.25047/jii.v21i1.2628.
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Purple Sweet potato is one of the products that become the image of Bondowoso district. So, the existence of Purple Sweet potato is very supportive to the continuity industry based on Purple Sweet potato. The main purpose of this research is determining methods that can be used to select the industrial development strategies. One of the decision-making methods that can be used for the selection of industrial development strategies is the Analytic Network Process (ANP) method. In the formulation of strategies is also used SWOT analysis. Based on the research, a priority strategy is obtained, namely the ST strategy, namely developing clean purple sweet potato production, improving quality through good post-harvest, and making regulations for business partners
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Azhar, Nurul, Roni Kastaman, and Anas Bunyamin. "Penentuan Produk Agroindustri Unggulan di Kabupaten Sumedang." Jurnal Ekonomi Pertanian dan Agribisnis 5, no. 3 (July 1, 2021): 840–51. http://dx.doi.org/10.21776/ub.jepa.2021.005.03.21.
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The agricultural, forestry, and fisheries sectors and also the processing industry sectors in Sumedang Regency contributed the highest GDRP value in 2014-2018, so that Sumedang Regency has a potential in agro-industrial sector. This research aims to determined the priority of superior agro-industrial products and public assessment of superior agro-industrial products that have been determined in Sumedang Regency. This research used the Comparison of Exponential Method (MPE) and ANOVA analysis. The data analysis tools were Microsoft Excel and IBM SPSS Statistics 24 Software. The results of the MPE analysis showed that the priority of superior agro-industrial products in Sumedang Regency were ground coffee, roasted coffee, Cilembu roasted sweet potatoes, Cilembu sweet potato chips, red bako mole, opak ketan, white bako mole, Sumedang tofu, tempeh chips, and oncom Pasireungit. ANOVA analysis showed that there were differences of the superior agro-industrial products rank, that is Sumedang tofu, Cilembu roasted sweet potato, oncom Pasireungit, white bako mole, Cilembu sweet potato chips, tempeh chips, roasted coffee, ground coffee, red bako mole, and opak ketan.
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Sanjeev, Kumar, Narendra Kumar Gupta, W. Jeberson Jeberson, and Suneeta Paswan. "Early Prediction of Potato Leaf Diseases Using ANN Classifier." Oriental journal of computer science and technology 13, no. 0203 (January 30, 2021): 129–34. http://dx.doi.org/10.13005/ojcst13.0203.11.
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Potatoes are cultivated in several states of India. Potatoes provides a low-cost energy in human diet. Potatoes are used in industry for making dried food products. Early blight and Late blight are major disease of potato leaf. It is estimated that the major loss occurred in potato yield due to these diseases. In this research, we have collected sample of potato leaf images from Plant Village dataset. This dataset contains 2152 images of potato leaf. It has 3 class of sample of Healthy Leaf, Early Blight and Late Blight. The 76 features are extracted from these images regarding color, texture and area. The extracted features are used to develop a classifier. The developed classifier is based on neural network for prediction and classification of potato image samples. The Feed Forward Neural Network (FFNN) Model is used for prediction and classification of unknown leaf. The accuracy of model is achieved 96.5%. Classifier is helpful in early and accurate prediction of the leaf diseases of potato crop.
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Holinesti, Rahmi, Ranggi Rahimul Insan, and Ikramina Sartika. "Analysis of the Wet Noodles Quality Produced From the Purple Sweet Potato Flour." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 2 (August 30, 2022): 31. http://dx.doi.org/10.24036/jptbt.v3i2.270.
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The use of purple sweet potato in West Sumatra is still limited to a few types of food products. In support of the government's program, namely the Food Security Program, the diversification of processed products based on local ingredients, one of which is purple sweet potato. Purple sweet potato has the potential to be used as a functional food ingredient to make flour because it contains carbohydrates, protein, vitamins, β-carotene and, anthocyanins needed by the body and can act as natural dyes in the food industry as well as a source of antioxidants that can play a role in fighting free radicals. . The focus of this research is to utilize the potential of purple sweet potato flour in processing wet noodles as a natural dye. Noodles are one of the ready-to-eat food products and alternative foods to replace staple foods, the price is cheap, the taste is good, and the practical processing is the main factor for many people who like noodles. This study aims to analyze the wet noodles produced from purple sweet potato flour, the observed qualities include color, aroma, texture and, taste. The percentage ratio of purple sweet potato flour used was 0%, 15%, 30%, and 45%. This type of research is a pure experiment using a completely randomized design (CRD) method with four treatments and three repetitions. Data collection techniques were carried out by distributing organoleptic formats to 5 expert panelists. Data were analyzed using ANOVA if Fcount Ftable then continued with Duncan's test. The results showed that there was a significant effect on the quality of color, texture, and taste of wet noodles produced from purple sweet potato flour. The best treatment of purple sweet potato flour substitution on the quality of wet noodles was in treatment (X1) as much as 15%
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Serderov, V. K., T. G. Chanbabaev, and D. V. Serderova. "CHANGE OF MAINTENANCE OF DRY SUBSTANCES AND STARCH IN TUBERS OF POTATO IN DEPENDENCE ON TERMS OF TILL." Vegetable crops of Russia, no. 2 (April 22, 2019): 80–83. http://dx.doi.org/10.18619/2072-9146-2019-2-80-83.
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Potatoes is the most important food crop, one of the main crops grown throughout the world. A way to improve the profitability of the potato industry is processing. The processing production requires special varieties of potatoes. Tests were carried out by the department of vegetable breeding «Agrarian scientific center of republic of Dagestan» in 2017-2018 with the purpose of study the effect of soil-climatic conditions of Dagestan highlands on dry matter and starch content in potato tubers for production of processed potato products. Processing of potatoes is one of the methods to increase profitability of industry. One of the quality indexes of the use of potato varieties for their processing is high level of dry matter and starch. As a result of the research, the following varieties were identified: high-yielding are Impala, Irbit, Zhukovsky Ranniy, Manifesto, Matushka, Nevsky, Primabella, Rosara, Silvana, Spiridon and Udacha; high dry matter content are Alena, Vektor, Dzhokonda, Desiree, Matushka, Nart, Primabella and Rossi; high in starch: Desiree - 23%, Vector and Primabella - 22.2% each. The results of the present investigation revealed that climate of the mountainous areas of Dagestan republic promotes the increase of dry matter and starch content in potato tubers by 3-4%.
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Vannini, Micaela, Paola Marchese, Laura Sisti, Andrea Saccani, Taihua Mu, Hongnan Sun, and Annamaria Celli. "Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop." Polymers 13, no. 7 (March 27, 2021): 1048. http://dx.doi.org/10.3390/polym13071048.
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With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction, rich in starch and fibrous components. This fraction was used to prepare new biocomposites designed for food packaging applications. The sweet potato residue was added to poly(3-hydroxybutyrate-co-3-hydroxyvalerate) in various amounts up to 40 wt % by melt mixing, without any previous treatment. The composites are semicrystalline materials, characterized by thermal stability up to 260 °C. For the composites containing up to 10 wt % of residue, the tensile strength remains over 30 MPa and the strain stays over 3.2%. A homogeneous dispersion of the sweet potato waste into the bio-polymeric matrix was achieved but, despite the presence of hydrogen bond interactions between the components, a poor interfacial adhesion was detected. Considering the significant percentage of sweet potato waste used, the biocomposites obtained show a low economic and environmental impact, resulting in an interesting bio-alternative to the materials commonly used in the packaging industry. Thus, according to the principles of a circular economy, the preparation of the biocomposites closes the loop of the complete valorization of sweet potato products and by-products.
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Maimouna, Abba, Lucien Tatchum Tchuenteu, Batchoua Wilfried, Zacharie Bounyahre Mounkene, Clautilde Megueni, and Nicolas Yanou Njintang. "Tuber Yields Associated with the Production Systems of Sweet Potato (Ipomoea batatas L.) in the Locality of Bini-Dang at Ngaoundere, Cameroon." Journal of Agriculture and Ecology Research International 24, no. 5 (July 9, 2023): 73–86. http://dx.doi.org/10.9734/jaeri/2023/v24i5544.
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In Cameroon, the consumption of bakery products, especially bread, occupies a preponderant place in the diet of populations, even in non-wheat-producing countries. These bakery products are becoming increasingly dependent on wheat-producing nations, particularly during economic crises where wheat is very expensive to import. To remedy this situation, technologies are increasingly being developed to replace wheat flour with flour obtained from local food resources. Our research aimed to study the sweet potato (Ipomoea batatas) production system at the locality of Bini-Dang in Ngaoundere, Cameroon through a descriptive study that took place over a period of four months from July 20 to November 29, 2019. The data were collected on a survey by interview and additional explorations. A total of 60 farmers were interviewed leaving in the study area. A survey was conducted to determine the farmers profile relative to the sweet potato sector, the type of varieties grown, crop techniques as well as production constraints. Results show that all producers are men with a frequency of 100%. In cultural practice, ridges are used more with a spacing of 15-20 cm between them, which is 66.60% of their frequency. 57.10% of the population uses cow dung to fertilize the soil, and thus to improve sweet potato yield. However, the tuber yield of sweet potato varies between 24 to 55 t/ha. The harvested products are sold to traders and consumers. This information would be used as a database to improve the availability of sweet potato cultivated in the locality of Bini-Dang to install a bread-making industry.
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Theodosi Palimeri, Dimitra, Konstantina Papadopoulou, Apostolos G. Vlyssides, and Anestis A. Vlysidis. "Hydrolysis Optimization of By-Products from the Potato Processing Industry and Biomethane Production from Starch Hydrolysates." Sustainability 15, no. 20 (October 13, 2023): 14860. http://dx.doi.org/10.3390/su152014860.
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This study aims to investigate the use of Fenton reagents for the efficient hydrolysis of starch, an industrial by-product obtained from the potato processing industry. A full factorial design experiment (FFD) was conducted and a statistical model was developed for simulating the hydrolysis process. The most important factors were the hydrolysis temperature and the amount of H2O2 followed by the interaction of FeSO4·7H2O and temperature. At maximum levels of FeSO4·7H2O (1.00g/L), H2O2 (0.51 g/L), and temperature (70.0 °C), a 99.5% hydrolysis yield was achieved, with a carbohydrate content of 28.65 g/L. Furthermore, analysis of hydrolysis kinetics demonstrated that an increased concentration of FeSO4·7H2O results in a decelerated rate of starch hydrolysis. Moreover, biodegradability tests were carried out to estimate the methane production potential from the produced hydrolysates. The specific methanogenic activity (SMA) was reached at 0.669 ± 0.014 g CH4-COD g−1 VSS day−1 proving the effectiveness of the hydrolysis process and highlighting the potential of industrial starch for bioenergy production. A preliminary cost analysis showed that a small investment for utilizing the starch in an existing wastewater treatment facility of a potato processing company becomes profitable before the end of the 3rd year, obtaining a net present value (NPV) 37.5% higher than that of the current utilization scenario.
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Bhosale, S. S., A. K. Biswas, J. Sahoo, M. K. Chatli, D. K. Sharma, and S. S. Sikka. "Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato." Food Science and Technology International 17, no. 3 (June 2011): 233–39. http://dx.doi.org/10.1177/1082013210382339.
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This study was envisaged to evaluate the effect of ground raw carrot (0%, 5%, 10% and 15%) and mashed sweet potato (0%, 5%, 10% and 15%) as functional ingredients on the quality of chicken meat nuggets. The products were evaluated for physicochemical quality, proximate composition, nutritive value, sensory quality as well as color and texture profile analyses. Additions of either raw carrot or mashed sweet potato represent an improvement in the nutritional value and have some beneficial effects due to the presence of dietary fibers and β-carotene. They were also found to be effective in sustaining the desired cooking yield and emulsion stability. Treated samples showed lower (p > 0.05) protein, fat and ash contents but higher (p < 0.05) moisture content than control. There were differences among the nugget samples with respect to sensory qualities, and control samples as well as samples with 10% added carrot/sweet potato had higher overall acceptability scores. Hunter color values (L*, a* and b* values) were higher (p < 0.05) for both the formulated products, while their textural parameters were nearly unchanged. In conclusion, carrot and sweet potato at 10% added level have greater potential as good source of dietary fibers and β-carotene and may find their way in meat industry.
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Berga, Dace, Vita Sterna, Elina Sokolova, Inese Taskova, Sanita Seile, Ilze Dimante, and Ilze Skrabule. "Evaluation of patatin content in proteins of potato genotypes grown in Latvia." Rural Sustainability Research 46, no. 341 (December 1, 2021): 125–32. http://dx.doi.org/10.2478/plua-2021-0024.
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Abstract Potato proteins contains essential amino acids in considerably high concentration, therefore potatoes are considered to be one of the most valuable plant origin food for human consumption. Patatin forms one of the largest group of potato proteins with high potential to be used in food industry as a novel food. This study has been performed to approbate patatin determination method for evaluation of protein quality of potato genotypes, as well as evaluate patatin relative abundance (PRA) for breeding programmes to create in the future potato cultivars with higher value and potential to develop new products. The evaluation of patatin was performed in following steps– extraction proteins from potato, determination of patatin concentration and calculation of its relative abundance in proteins. Separation of patatin from potato tubers was made using extraction by SDS extraction buffer and determination of patatin in organically and conventionally (with differnt N suply) grown samples of 20 potato genotypes. The results of one-year study showed that patatin relative abundance of different cultivars varied from 1.65% to 50.2% and it was significantly different among genotypes. The nitrogen content of soil and maturity type of potato did not affect PRA significantly. Results provide impetus for further research.
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KOZHUSHKO, N. S., N. N. SAKHOSHKO, and D. V. SMILYK. "POTATO SELECTIVE BREEDING FOR SUITABILITY FOR INDUSTRIAL PROCESSING FOR FOOD PRODUCTION." Potato Growing 29 (December 22, 2021): 30–37. http://dx.doi.org/10.47612/0134-9740-2021-29-30-37.
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At the Research Institute of Potato-breeding of Sumy National Agrarian University, using own potato varieties as basic forms, 23 promising hybrids were obtained according to the main economically valuable traits (yield – up to 50 t/ha, starch content – 22 %, starch yield – up to 8–10 t/ha). Based on the results of the technological assessment, 35 % of hybrids of the early and medium early ripening groups with a high (28–30 %) dry matter content and low (0.2–0.4 %) reducing sugars content turned out to be the most suitable for industrial processing into potato products. The potential maximum yield of dried potato production was up to 27.7 kg from 100 kg of raw materials, crispy – up to 44.4 kg, which is almost 20 and 10 % higher than the established quality standard. Providing the processing industry with high-quality raw materials in the early stages is one of the factors in increasing the efficiency of enterprises and unloading them in
the most stressful autumn period.
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Thoma, Jena L., Charles L. Cantrell, and Valtcho D. Zheljazkov. "Evaluation of Essential Oils as Sprout Suppressants for Potato (Solanum tuberosum) at Room Temperature Storage." Plants 11, no. 22 (November 11, 2022): 3055. http://dx.doi.org/10.3390/plants11223055.
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Chlorpropham (CIPC) has been the dominant method of chemical sprout suppression for the last half-century. However, stricter regulations including outright bans on its use in several countries has prompted investigation into alternative products to replace it. Growing interest in organic foods has increased focus on the use of biopesticides, including essential oils (EOs), as potential sprout suppressants in stored potato. We evaluated the potential of ten EOs for sprout suppression in potato cultivar Ranger Russet at room temperature. Treatment with Cymbopogon citratus EO was found to be the most effective sprout suppressant, completely suppressing sprouting over the 90-day storage period. The EOs of Myrtus communis and Melaleuca quinquenervia significantly reduced sprout length relative to the control but did not have any effect on sprout number. These findings demonstrate the potential of select EOs as effective potato sprout suppressants that could replace CIPC use in this industry while also giving more power to organic potato producers and processors to control sprouting in their operations.
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Histifarina, D., N. R. Purnamasari, and R. Rahmat. "Potential development and utilization of sweet potato flour as a raw material for the food industry." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012006. http://dx.doi.org/10.1088/1755-1315/1230/1/012006.
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Abstract Sweet potato (Ipomoea batatas) is one type of tuber that has an important role in food diversification programs. Each 100g of sweet potato contains 27.9 g of carbohydrates, 7000 SI of vitamin A, 30 mg of vitamin C, 30 mg of mineral Ca and an energy value of 123 calories. Its carbohydrate content ranges from 64.83 to 66.90% which is a potential energy source to meet basic food needs other than rice. Sweet potato is considered as a raw material for the food industry, because it has good nutritional content, short plant life, and high production. Its vitamin B6 and folic acid is needed to optimize brain work, rich in fiber and complex carbohydrates but low in calories which is very good for diabetics. However, the soft texture of sweet potatoes and the high of its water content make sweet potatoes easy to damage due to mechanical influences. Processing into flour is one of the efforts to preserve sweet potatoes and increase their usefulness. Ingredients composition, drying method, use of chemicals, and steaming process are factors that can affect flour quality, especially its color and functional characteristics. Drying methods that can be used are spray drying, drum drying and oven dryer. The aim of this review is to explore the opportunities and potential of sweet potato flour (SPF) as an industrial raw material for processed food industries in Indonesia. The review method used is the reference collection method, which is taken from several research results related to SPF and its application to food products such as beverages, fructose syrup, noodles, flakes, cookies, ice cream, yogurt, jams, dyes, and others. Through the preservation of sweet potato into flour and its use as industrial raw material, it is hoped that it can increase the diversity of functional foods needed by the Indonesian community.
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Hyseni, Bahtir, Leonita Salihi, Dafina Llugaxhiu, and Alush Musaj. "PRODUCTION OF α-AMYLASE AND Saccharomyces cerevisiae BIOMASS BY USING BY-PRODUCTS FROM FOOD INDUSTRY." Journal of microbiology, biotechnology and food sciences 12, no. 3 (October 28, 2022): e9074. http://dx.doi.org/10.55251/jmbfs.9074.
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In this research the production of α-amylase enzyme using Bacillus spp. bacteria, and biomass production of Saccharomyces cerevisiae yeast using three types of media were assayed. The production of α-amylase enzyme is realized through two types of fermentations, liquid fermentation where bacterial culture Bacillus spp. is cultivated in LB medium, and solid-state fermentation where industrial wastes such as potato and banana peels are used as substrate. Cultivation of Saccharomyces cerevisiae yeast is done using three different media: Yeast-Peptone-Dextrose, Yeast-Peptone-Sucrose and molasses. Based on the obtained results, it is concluded that the process of enzyme production using industrial waste, as well as yeast biomass production has a potential, which should be further researched.
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Andriana, Yunita Fitra, Rizka Ramayanti, and Nurul Aisyah Rachmawati. "Processing Purple Sweet Potato Peel as Alternative Material of Textile and Fashion Products with Circular Economic Principles." Mudra Jurnal Seni Budaya 38, no. 3 (May 26, 2023): 277–85. http://dx.doi.org/10.31091/mudra.v38i3.2020.
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The textile and fashion industries are the most polluting industry in the world. This is because the industries driven by the fashion trend which is rapidly change. During the production and distribution process, the fashion and textile industries produce waste that can damage the air, water and soil. Moreover, the industries use non-renewable materials, and the life span of their product is short, eventually it will end up on the landfill. The application of circular economic principles on the textile and fashion industry is a step in an effort to reduce the level of environmental pollution. In this study, the principles that applied are, using biomaterial, obtain it from local resources, producing less waste, and after use the material can be naturally decomposed. The method used in this research is a qualitative method with an experimental approach. Data collected through a several exploration stages, processing purple sweet potato peel into composite materials. Processing purple sweet potato peel in this study is to produce an alternative raw material for the industries, so that they can use a more environmentally friendly material. Using biomaterials also can adding value to the textile and fashion products, so it can foster awareness to the consumer, in aim to make a systemic social behavioral change. The output of this study is the design of fashion products made of composite materials from purple sweet potato peel which are carried out using digital simulation sketches. The design was made based on the consideration of the character and potential of the composite material from the results of a series of experimental processes, so that the product sketch made is an accessory product consisting of earrings with a relatively small size.
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Salim, Arselia Agatha, and Achmad Alfian. "Perencanaan Produksi Untuk Mengoptimalkan Keuntungan Dengan Metode Branch And Bound Di UKM “X”." SAINTEK : Jurnal Ilmiah Sains dan Teknologi Industri 5, no. 1 (July 10, 2021): 30–38. http://dx.doi.org/10.32524/saintek.v5i1.250.
Full textAbstract:
UKM “X” Small and Medium Enterprise is a home industry which is engaged in the food industry. Productsthat are produced include sweet potato balls, crispy sweet potatoes and chips.This industry does not have a certainmethod that is certain in determining the amount of production of each type of product that is produced and resultsin profits that are less than optimal.Therefore, research is needed to find out the optimal product formulation in themanufacturing of the three products at UKM “X”.The method to be used in this study is the Branch and Boundmethod which first calculates the value of the decision variable by using POM software.This research is reviewedbased on the amount of raw material inventory, raw material for making the three products, production data,production costs, selling prices ofeach type ofproduct, and profit. So that from the analysis ofthe branch andbound method the profit value of Rp.4,514,091, for special case in June net profit become Rp 777.589,-. So thenumber of the three products that can be produced from the available ingredients for a month is 615 packs sweetpotatoballs,80packscrispysweetpotatoesand44packschips.TheproductionplanninghasincreasedprofitsbyRp 1.181.993fromprevious averagesalesprofit.
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Khorramifar, Ali, Mansour Rasekh, Hamed Karami, Urszula Malaga-Toboła, and Marek Gancarz. "A Machine Learning Method for Classification and Identification of Potato Cultivars Based on the Reaction of MOS Type Sensor-Array." Sensors 21, no. 17 (August 30, 2021): 5836. http://dx.doi.org/10.3390/s21175836.
Full textAbstract:
In response to one of the most important challenges of the century, i.e., the estimation of the food demands of a growing population, advanced technologies have been employed in agriculture. The potato has the main contribution to people’s diet worldwide. Therefore, its different aspects are worth studying. The large number of potato varieties, lack of awareness about its new cultivars among farmers to cultivate, time-consuming and inaccurate process of identifying different potato cultivars, and the significance of identifying potato cultivars and other agricultural products (in every food industry process) all necessitate new, fast, and accurate methods. The aim of this study was to use an electronic nose, along with chemometrics methods, including PCA, LDA, and ANN as fast, inexpensive, and non-destructive methods for detecting different potato cultivars. In the present study, nine sensors with the best response to VOCs were adopted. VOCs sensors were used at various VOCs concentrations (1 to 10,000 ppm) to detect different gases. The results showed that a PCA with two main components, PC1 and PC2, described 92% of the total samples’ dataset variance. In addition, the accuracy of the LDA and ANN methods were 100 and 96%, respectively.
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Kiribayeva, A., D. Silayev, A. Abdullayeva, Yu Shamsiyeva, Ye Ramankulov, and B. Khassenov. "HYDROLYSIS OF PLANT BIOMASS USING RECOMBINANT ALPHA-AMYLASE FROM BACILLUS LICHENIFORMIS AND XYLANASE FROM BACILLUS SONORENSIS." Eurasian Journal of Applied Biotechnology, no. 4 (September 29, 2022): 31–39. http://dx.doi.org/10.11134/btp.4.2022.4.
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With the reduction of fossil hydrocarbon sources and the increasing need for energy, chemical resources and food, the use of biomass as a renewable source is of great importance. This, in turn, necessitates efficient enzymes for bioconversion of biomass. Enzymes are important in industry because they are biocatalysts for complex chemical processes. The conversion of plant biomass into sugars requires a complex of enzymes whose composition must be adapted to the type of biomass and а pretreatment method. The efficiency of enzymatic hydrolysis can be increased by optimizing the composition of the enzymatic complex, increasing the catalytic activity and stability of the enzymes included in it. A large number of microbial amylases are now commercially available, and they have almost completely replaced chemical starch hydrolysis in the processing industry. The use of bacterial xylanases is a key step in the conversion of lignocellulosic polysaccharides into fermentable sugars for the production of biofuels and value-added products. Enzyme complexes containing both α-amylases and xylanases have found applications in the pulp and paper industry and feed production.
Recombinant α-amylase and xylanase from Bacillus licheniformis and Bacillus sonorensis, respectively, were obtained using recombinant DNA technology. These enzymes were purified by metal affinity chromatography from the lysate of induced cultures of recombinant strains. Enzymatic hydrolysis of potato starch and birch xylan with these recombinant enzymes was performed. The hydrolysis products of these polysaccharides were studied by thin-layer chromatography. It was found that the products of hydrolysis of potato starch using recombinant α-amylase were maltose and maltooligosaccharides and a small amount of glucose. Xylan was isolated from birch sawdust and hydrolyzed by recombinant xylanase. Detection of the hydrolysis products of xylan showed that xylan is hydrolyzed to oligoxylans with a degree of polymerization of at least 2 monomers. No xylose was detected among the hydrolysis products. The results indicate that α-amylase from Bacillus licheniformis and xylanase from Bacillus sonorensis are endoenzymes.
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Sundarrajan, Priya, Joanna D. Costa, and Geeta Ibrahim. "SCREENING AND ISOLATION OF ASPARAGINASE PRODUCERS FROM SOIL SOURCE AND ITS APPLICATION IN FOOD PRODUCTS." Journal of Advanced Scientific Research 13, no. 03 (April 30, 2022): 49–55. http://dx.doi.org/10.55218/jasr.202213309.
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Asparaginases have applications in the medical and food industry as part of an anticancer strategy and as a mechanism to reduce acrylamide content in food. Suspension of garden soil sample was plated on nutrient agar plate. Colonies were picked and screened for asparaginase activity on minimal media. Cultures were selected based on qualitative/quantitative assays. Culture characterization and identification was carried out with the help of microscopic and biochemical techniques, checking culture growth parameters on varied pH and temperatures. Application of the crude enzyme obtained from the asparaginase positive isolates was carried out by performing assays using a frozen ready-to-cook food sample - potato smileys. Thin Layer Chromatography (TLC) of untreated and treated food samples was also performed to determine the levels of asparagine in the samples. Out of a total of 36 isolates, four were selected for the study; which were later identified as Pseudomonas putida. The assays showed enzyme activity in all four cultures. Most of the isolates were found to grow at 37°C and pH of 7 and 10. Effect of the enzyme on asparagine content in the potato smiley was also detected. Treated samples showed more absorbance than the untreated sample. TLC method indicated that treated samples showed aspartic acid spots, thus showing effect of the enzyme while untreated sample plate showed no asparagine spots suggesting that low amounts of asparagine are present in the sample, or the raw potato used.
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Sulyok, Erika, Györgyi Bró, and János Tamás. "Saccharomyces cerevisiae growth kinetics study dairy byproduct." Acta Agraria Debreceniensis, no. 51 (February 10, 2013): 169–72. http://dx.doi.org/10.34101/actaagrar/51/2084.
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By guess, annual volume of milk whey is 185–190 million tons and this volume probably will increase next years. Whey has significant biochemical oxygen demand due to its high organic matter content so whey as sewage is one of the most pollutant by-products in the food industry. Apart from environmental pollution, benefit of several whey constituents for human health is another reason to utilize whey. Corn and potato, as well as the processing of milk in the food industry in large quantities of by-products generated by low cost, substantial quantities of starch and lactic acid, which are due to high biological oxygen demand are considered as hazardous waste. Some of them are destroyed sewage storage tanks, and those products are excellent substrates for the growth of microorganisms could be. The traditional nutrient solution optimization methods are solution and time-consuming and are not able to determine the real optimum because of the interaction of factors involved.
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Moylan, John G., F. William Bowes, and Walter J. Pappin. "Evaluation of Monier-Williams and Committee Methods for Bisulfite Determination as Used by the Potato Processing Industry." Journal of AOAC INTERNATIONAL 69, no. 1 (January 1, 1986): 11–14. http://dx.doi.org/10.1093/jaoac/69.1.11.
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Abstract The Monier-Williams and the iodometric Committee methods were evaluated for the determination of bisulfite in potato products. Both methods showed critical problems in accuracy and precision at concentrations below 60 ppm. Sensitivity levels of 25 ppm are possible with the Monier-Williams method. However, accuracy problems reflected by the coefficients of variation (Monier-Williams, 47.4%; Committee, 78.2%) as well as variability in recoveries and blank values for both methods produce qualitative rather than quantitative analytical data at low SO2 concentrations
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Grigorieva, R. Z., N. G. Kostina, T. V. Podlegaeva, and D. V. Shalimova. "The effect of low-temperature processing of semi-finished potatoes on the ascorbic acid content." IOP Conference Series: Earth and Environmental Science 1010, no. 1 (April 1, 2022): 012057. http://dx.doi.org/10.1088/1755-1315/1010/1/012057.
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Abstract In Russia, only 2% of grown potatoes are processed, while in Western countries this figure exceeds 50%. In the food industry the use of potatoes in processed form (various semifinished products) has a number of advantages as compared to fresh potatoes. It is established that the range of processed potato products is expanding every year, however, one of the most popular types of semi-finished products from potatoes are those subjected to low-temperature processing. In this regard, the change in the content of ascorbic acid in semi-finished potato products during freezing and storage was studied. After examining the chemical composition of five varieties of potatoes grown in the Kemerovo region the “Rikeya” variety was selected. Freezing of the potatoes was carried out at temperatures of -24ºC and -40ºC with natural, as well as forced convection with an air velocity of 1.25 and 2.5 m/s. The resulting frozen semifinished products were stored for 25 days at temperatures of -12ºC, -18ºC, -24ºC. It was found that the temperature of freezing and storage, as well as air velocity during freezing, significantly affect the preservation of vitamin C in semi-finished potatoes. The determining factor contributing to the preservation of the processed potatoes’ quality is the temperature regimes of freezing and storage – the smaller the difference of these temperatures, the less the loss of ascorbic acid.
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Arifin, M. H. F., S. A. Mustaniroh, and S. Sucipto. "Application of the six sigma DMAIC in quality control of potato chips to reduce production defects." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012056. http://dx.doi.org/10.1088/1755-1315/924/1/012056.
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Abstract To produce competitive products, Small Medium Enterprises (SMEs), one of which is Agronas as a potato chip producer in Batu City, must continue to improve the quality of their products by minimizing production defects. Quality defects on potato chips occurred in color, crispness, wholeness, and size consistency indicators. This study aimed to identify and analyze the factors causing defects in potato chips and to design alternative improvement strategies. The research method used is Six Sigma Define, Measure, Analyze, Improve dan Control (DMAIC), with a sample size of 15 packs for each variable. The results showed that the main priority of the defined stage for quality improvement was crispness and size consistency with a Critical To Quality (CTQ) value of 80.2%. In the measuring stage, based on the process capability value, the final result is 82.3% which has a value above the industry standard in Indonesia of 69.2%. The result of the analysis of the DPMO value of 177,425 is equivalent to 2.43 sigma. The priority of improvement is the two highest defect levels of crispness and size consistency. Factors causing defects in potato chip crispness include limited manpower, lack of supervision and training, different levels of quality, manual packaging, and less than optimal frying. Alternative improvement strategies are labor controlling from the manager, providing training and process SOPs, supervising the selection of raw materials, and checking packaging equipment regularly. Factors causing defects in potato chips’ size consistency include limited manpower, lack of supervision and training, and the absence of a chip rating machine. Alternative improvements include training and process SOPs, supervision in grading chips, and procurement of grading machines.
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Yakunina, Zoya. "SPATIAL ORGANIZATION OF POTATO AND VEGETABLE PRODUCTION IN THE COUNTRY." Russian Journal of Management 11, no. 2 (August 5, 2023): 200–206. http://dx.doi.org/10.29039/2409-6024-2023-11-2-200-206.
Full textAbstract:
The territorial-sectoral division of labor in the agro-industrial complex and agriculture, in particu-lar, consists in the features that are unique to them, the patterns of development and placement of sub-sectors, the dependence on changes in the economic conditions of production, the level of state support for production processes. The list of factors influencing the territorial and sectoral division of labor includes natural conditions, zoning of production, the level of food consumption by region and its structure. The spatial organization of agriculture also depends on the distance over which food is transported, that is, from places of production to places of consumption. These factors have a direct impact on the formation of zones of specialization of certain types of agricultural products. When developing specialized zones, one should take into account the existing placement, the level of specialization and concentration of production, positive and negative indicators characterizing the territorial organization of the functioning of the industry and the production of certain types of agricultural products. An important indicator in the formation and development of specialized production zones is the country's need for a specific type of domestic food products. Changes in the spatial organization of the country's agriculture should be carried out taking into account the development of interregional exchange, payment demand, the situation in the internal and external markets for food and agro-industrial complex products, and possible changes in the regional spe-cialization of agricultural production. It should be noted that the advantage of the rational spatial organization of agriculture is still insufficiently used in the country. In some farms, it is spontane-ous and uncontrollable. At present, the importance of spatial development is increasing, since it is the least expensive and most accessible factor in increasing the production of competitive prod-ucts. Improving the spatial development of the production of potatoes and vegetables makes it pos-sible to ensure their rational management in each region of the country, to reduce the total costs of production and transportation of products.
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Djaman, Koffi, Charles Higgins, Shantel Begay, Komlan Koudahe, Samuel Allen, Kevin Lombard, and Michael O’Neill. "Seasonal Occurrence of Potato Psyllid (Bactericera Cockerelli) and Risk of Zebra Chip Pathogen (Candidatus Liberibacter Solanacearum) in Northwestern New Mexico." Insects 11, no. 1 (December 19, 2019): 3. http://dx.doi.org/10.3390/insects11010003.
Full textAbstract:
Potato psyllid (Bactericera cockerelli) is one of the most important pests in potatoes (Solanum tuberosum L.) due to its feeding behavior and the transmission of a bacterium (Candidatus Liberibacter solanacearum) that causes zebra chip disease, altering the quality of the potato tuber and the fried potato chip or french fry. This pest is thus a threat to the chip potato industry and often requires preventive measures including the use of costly insecticides. The objectives of this research were to monitor the variation in B. cockerelli adult abundance and to evaluate the risk of zebra chip disease in northwestern New Mexico, USA. Yellow sticky traps were used to collect the pest at the Agricultural Experiment Station at Farmington, NM and in nearby commercial fields at the Navajo Agricultural Products Industry (NAPI) and Navajo Mesa Farms during the 2017–2019 period. The collected adult pests were analyzed at Texas A & M University for the presence of Candidatus L. solanacearum (Lso). The results showed field infestation by B. cockerelli in early June and that the population peaked during the second half of July and decreased as the potato growing season progressed. However, a second less important peak of the pest was revealed around mid- to late-August, depending on the growing season and field. While the B. cockerelli population increased linearly with average air temperature, it showed strong third order polynomial relationships with the accumulated thermal units and the Julian days. The test of B. cockerelli for the Lso infection revealed a low incidence of the pathogen varying from 0.22% to 6.25% and the infected adult B. cockerelli were collected during the population peak period. The results of this study may be helpful to potato growers in pest management decision-making and control. However, more study is needed to evaluate zebra chip disease in terms of its prevention and economic impact, and to develop economic thresholds and pest management programs for northwestern New Mexico and neighboring regions.
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Islamova, Dilobar, Umirzok Kholiyorov, Khusan Dustmukhammad, Fakhriddin Shafkarov, and Kakhkhor Numonov. "The relevance of potato farming in the agricultural economy (on the example of the Republic of Uzbekistan)." E3S Web of Conferences 215 (2020): 02001. http://dx.doi.org/10.1051/e3sconf/202021502001.
Full textAbstract:
In a difficult situation, with the unstable economic situation in the world, in a number of countries, the main element of increasing the economic activity of commodity producers is an extensive study of the activities, in terms of the importance of production, of certain types of products in the food sector. The study is very relevant, it determines the importance of potatoes as a food crop and commodity. Ways of ensuring a reliable system of operation of the potato growing sector are being investigated. The potato growing sector is of great importance, potatoes are one of the popular food crops that create stability and support a nutritious diet for the country's population. The development of the potato sector is based on the trends of the general economic development of the country and it should be emphasized such factors as the state economic policy and strategy for the development of the agricultural sector, trends in demographic development in rural areas, the current state of the production system, industry-wide trends in the functioning of the potato market in the country and in the world. The study examined the modern place of potatoes in the human diet, and the importance of potatoes in food and economic value for the population of the Republic of Uzbekistan.
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Boyaci Gunduz, Cennet Pelin. "Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods." International Journal of Environmental Research and Public Health 20, no. 13 (July 1, 2023): 6272. http://dx.doi.org/10.3390/ijerph20136272.
Full textAbstract:
Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investigated. Commonly consumed foods in the daily diet of individuals such as bakery products, potato products and coffee are major dietary sources of acrylamide. In recent years, dietary exposure levels of the population and mitigation measures for reducing acrylamide in different food products have gained importance to decrease the public’s exposure to acrylamide. Since the complete elimination of acrylamide in foods is not possible, various mitigation measures to reduce acrylamide to levels as low as reasonably achievable have been developed and applied in the food industry. Mitigation strategies should be applied according to the different product categories during agricultural production, formulation, processing and final consumer preparation stages. The aim of this review is to evaluate formulation and processing strategies to reduce acrylamide in various cereal-based food products and to discuss the applicability of mitigation measures in the food industry by taking into consideration the organoleptic properties, nutritional value, cost and regulations in the light of current knowledge.
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Tulin, Edgardo, Chinelo Cardano, Anabella Tulin, Ma Theresa Loreto, Ea Kristine Clarisse Tulin, and Ma Villa Yu. "Compositional Properties of Flours and Starches from the Philippine National Seed and Industry Council-registered Root Crops." Philippine Agricultural Scientist 106, no. 2 (June 1, 2023): 143–56. http://dx.doi.org/10.62550/bw016022.
Full textAbstract:
Based in the Visayas State University, Philippines, the germplasm collection of the Philippine Root Crops Research and Training Center (PhilRootcrops) is home to several varieties that have not been fully characterized for their potential use in the production of functional foods. This study evaluated the compositional properties, amylose/amylopectin ratio, and glycemic index of flour and starches of 10 varieties of cassava (Manihot esculenta Crantz), sweet potato (Ipomoea batatas L. (Lam)), and taro (Colocasia esculenta L. Schott); 8 varieties of yam (Dioscorea alata L.); and 5 varieties of arrowroot (Maranta arundinacea L.), which was the recommended varieties of the National Seed and Industry Council (NSIC). The total starch as well as the amylose/amylopectin ratio of the starch component was determined using Megazyme assay kits, and the glycemic indices were predicted through enzymatic in vitro starch hydrolysis. Results revealed significant (p < 0.05) varietal variations on flour and starch yield, dry matter, crude protein, crude fiber, amylose/amylopectin ratio, and glycemic index. Among these crops, sweet potato was found to have the highest amylose contents, while taro and arrowroot showed lower glycemic indices. These profiles can serve as fundamental information for processors to develop new products that capitalize on these unique properties.
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Alnedhary, Anass A., Abdualqawi A. Numan, Mahfoudh M. AL - Hammadi, and Taiseer H. Al - Hoded. "Optimization, Validation and Application of Quantitative Method for the Determination of Acrylamide in Potato Chips Samples in Yemen Using GC-NPD." Pakistan Journal of Analytical and Environmental Chemistry 24, no. 1 (June 27, 2023): 63–73. http://dx.doi.org/10.21743/pjaec/2023.06.06.
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Over the last two decades, numerous analytical methods for determining acrylamide concentration in a wide range of food products have been developed. Some studies focused on the methods of extracting acrylamide from complex food matrices. In the present study, solid Phase Extraction (SPE) and Gas Chromatography-Nitrogen Phosphorus Detector (GC-NPD) analysis were employed to develop a simple and cost-effective acrylamide determination method. Method validation and optimization steps were carried out and used to determine acrylamide concentrations in potato chips purchased from Yemeni markets. In the concentration range of 0.1- 5 ppm, the validated method demonstrated good sensitivity within a 0.012 ppm limit of detection (LOD) and an excellent linearity of 0.996 correlation coefficient. Eighteen samples of potato chips purchased from local markets in Sana'a, Yemen, were analyzed using this method. Three of the 18 samples of interest contained various acrylamide concentration levels of 879.4, 795.6, and 754.7 ppb. These were higher than the EU Commission's indicative value for the acrylamide in potato chips (750 ppb). As a result, the optimized GC-NPD protocol proved to be useful for the acrylamide analysis, paving the way for the development of an acrylamide quantification prescreening tool in the food industry.
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Daniels-Lake, Barbara, Robert Prange, and John Walsh. "Carbon Dioxide and Ethylene: A Combined Influence on Potato Fry Color." HortScience 40, no. 6 (October 2005): 1824–28. http://dx.doi.org/10.21273/hortsci.40.6.1824.
Full textAbstract:
For many years, the accepted wisdom among potato storage researchers and industry personnel linked the accumulation of CO2 in the storage atmosphere to darkening of potato fry color. Dark fry color is undesirable in the potato processing industry, as consumers prefer light-colored finished products. Previous research to elucidate the effect of CO2 has presented conflicting results. In three consecutive years of storage trials, the effects of elevated CO2 concentrations, reduced O2 concentrations and ethylene gas on the fry color and sugar content of `Russet Burbank' potato (Solanum tuberosum L.) tubers were evaluated. The potatoes were stored in modified atmosphere chambers and selected atmosphere mixtures were supplied from compressed gas cylinders. Four 3-week trials were conducted in 2002 and two 9-week trials were conducted in each of 2003 and 2004. Fry color and tuber sugars were assessed at the start of each trial and after several weeks of exposure to the treatment atmospheres. Compared with untreated controls, increased CO2 alone or in combination with decreased O2 had little or no effect on fry color or tuber sugars. During the second and third years, only selected treatments were repeated, with or without the addition of 0.5 μL·L–1 ethylene gas. Ethylene is known to affect potato fry color and reducing sugars. In three of four trials, tubers exposed to ethylene alone had darker fry color and higher reducing sugars compared with controls. Applied treatments had little or no effect on fry color and sugars in the fourth trial. Interestingly, in the same three of four trials, fry color of tubers exposed to both elevated CO2 and ethylene gas was not only darker than controls but also darker than tubers treated with ethylene alone. Similarly, reducing sugar concentrations were higher in tubers exposed to both ethylene and CO2 than with ethylene alone. No similar interaction between ethylene and oxygen concentration was observed. The results suggest a synergistic negative effect of trace ethylene and elevated CO2 on fry color, which may explain the apparently contradictory findings of some published research examining the effects of CO2 on potato fry color.
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Zhumasheva, S. T., Sh M. Kantarbaeva, and S. S. Shintaeva. "Vegetable and potato growing in Kazakhstan as the main direction of agricultural production." Problems of AgriMarket, no. 1 (March 30, 2024): 136–53. http://dx.doi.org/10.46666/2024-1.2708-9991.12.
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The goal is to assess the development of potato and vegetable growing and their impact on the state of domestic and regional agricultural markets, to formulate proposals for stabilizing and improving the situation in the near future. Methods – comparative analysis, economicstatistical and structural approaches. Results – the authors note that in order to achieve the required level of food security, it is necessary to increase the volume of cultivation of these products in large agricultural enterprises, which will contribute to the growth of commercial production of vegetables and potatoes of proper quality. The state and potential of vegetable and potato farms, their regional characteristics, formation of vegetable market, and state support for vegetable growing industry at the national level are considered. The issues of regulating cultivation and sale of vegetable products are analyzed, the level of its consumption in the constituent entities of the Republic of Kazakhstan and factors determining it are shown. Monitoring of the areas of potatoes grown in open ground, tools and mechanisms for stimulating their expansion, the share of gross potato harvest for all categories of farms in the republic, the dynamics of prices of agricultural producers and consumer prices was carried out. Taking into account the scientific views and opinions of researchers, analysis of the category “sustainable development” is presented. Conclusions – it is necessary to carry out reclamation measures related to the involvement of agricultural land in circulation for vegetable and potato growing, increase in state support for agricultural producers, as well as funds to reimburse part of costs incurred for production of greenhouse vegetables, and technical re-equipment of production facilities. The implementation of investment projects is important, which will make it possible in the medium term to achieve complete food independence for vegetables and potatoes and ensure an acceptable price environment for their producers and consumers.
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Khomutova, Lyudmila, and Lyubov Isaeva. "THE USE OF PREFERENTIAL CONDITIONS OF KOSTROMA REGION FOR THE PRODUCTION OF SEED POTATOES." Vestnik of Kazan State Agrarian University 17, no. 3 (November 10, 2022): 57–63. http://dx.doi.org/10.12737/2073-0462-2022-59-66.
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The research was carried out in 1990-2020 in order to analyze the state and level of potato growing sub-sector development in the Russian Federation and in Kostroma region with further identification of priority areas for improving its efficiency for the production of high-quality seed potatoes. Over the past three decades, the potato industry of the country has undergone serious changes. During the period from 1990 to 2020, the area of potato planting in the Russian Federation decreased by 1935.4 thousand hectares, or by 62%, the gross harvest decreased by 11240.8 thousand tons, or by 36.4%.In 2020 the level of self-sufficiency in potatoes, defined as the ratio of products produced in the country to its domestic consumption, amounted to 89.2%, which is lower than the indicator established by the Food Security Doctrine of the Russian Federation by 5.8 percentage points. In Russia, leading agricultural organizations have appeared, working on innovative technologies of world standards and reaching record yields of 45...50 t/ ha. However, the average potato yield in the country remains one of the lowest in Europe – at the level of 17 t/ha. A significant factor in obtaining high potato yields is the use of high-quality seed material of the best varieties. Potato seed production is effective only in optimal soil and climatic conditions with the use of reliable methods of accelerated reproduction of virus-free material and prevention of re-infection with diseases. This problem is successfully solved by organizing special protected areas with favorable climatic and phytosanitary conditions for growing healthy seed potatoes. The Kostroma region, subject to the effective use of its geographical location, favorable soil, climatic and phytosanitary conditions, can take a leading position in the production of high-quality potato seeds.