Potato processing

FOAM FORMATION DURING POTATO PROCESSING

Potatoes have a dry substance content of about 25 %. Mainly the dry substance consists of starch, crude fibres and proteins. Depending on the potato quality the percentage of these substances varies a lot.

Foam ist generated during potato processing because foam active substances (starch and protein) are extracted by water during transport, washing, peeling and cutting. The type and extent of foam produced varies accordingly with the type of potato quality and processing conditions.


Foam intensity of potatoes mainly depends on the content of starch and protein. Depending on storage condition, starch can be partially converted into sugar. Potatoes damaged by frost have a higher sugar content which intensifies the foam formation.

Processing methods vary considerably. Process conditions during food production such as French fries, crisps etc. differ from starch production conditions. Generally, the more foam active substances are washed into the process water the more foam ist produced. This is mainly influenced by the turbulence, due to water circulation, and the temperature of the process water as well.


FOAM DESTRUCTION AND FOAM PREVENTION BY THE USE OF SUITABLE STRUKTOL ANTIFOAM AGENTS

Struktol antifoam agents have been specifically formulated for different application fields. For this reason several differently formulated products are necessary.

They can be used to overcome existing foam as well as for preventing the foam build-up. Foam prevention is recommended for a save and stable process. The point of addition for Struktol antifoam agents depends on the setup of the processing line. Generally, Struktol antifoam agents should be added in a preventative way; in order to achieve the best performance the antifoam agent needs to be distributed in the process water before foam occurs.

Optimum addition levels depend on the type of potato and the processing method. 

Exact dosing quantities and optimum dosing points have to be evaluated by trials. The effiency of all Struktol antifoam agents is hardly influenced by different pH-values.

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