The potato chips and dry mashed as products of potato rational processing

Introduction. The percentage of potato processing for food products in the former Soviet Union decreased to 1%, at the same time in some countries of Europe and the USA the share of potato processing is 60-80%. Numerous works Dry mashed have shown the economic feasibility of potato processing for food products. Materials and methods. In laboratory and industrial conditions of the open stock company "Mashpishcheprod" (Maryina Gorka, Minsk region, Belarus) researches have been conducted on increase of efficiency of technological processes potato processing. Sampling, preparation and conducting of tests were performed by standard and special methods of analysis. Results and discussion. Potato varieties suitable for the production of dry mashed potatoes and potatocrisps have been determined, acclimatization before processing ensures minimumthe content of the reducing sugars, which provide high quality of the finished product. Studies have shown that the process of kneading potato at temperatures close to cooking temperature is optimal, in which the process of destruction cells is hardly taking place. Pneumatic dryers for drying boiled potato provide high product quality due to the low temperature of heating and short contact of a powdered product with a drying agent. However, the contents of damaged cells in the finished product do not exceed 1.3- 2.6%. The optimum modes and parameters of potato crisps author: production have been defined, the processes of cutting, blanching, treatment with salt, drying and roasting have been scientifically grounded, that provide a finished product with fat content not more than 27.7%. Conclusion. Economic expediency of processing the following varieties of potato Desire, Temp, Synthesis for dry mashed potato and potato crisps has been proved. The processes of kneading and drying potato are decisive stages of the processing, because they determine the number of destroyed cells in the finished product. Optimal parameters of production technology of potato crisps have been scientifically grounded.