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Innovative Potato Processing

Potato deep processing techniques and the associated equipment, a key S&T project initiated by the Chinese Ministry of Science and Technology to improve agrifoods deep processing techniques, has rolled out a range of technologies and equipment for frying potato chips at a normal pressure, with a production capacity ?Y300Kg/h. Also rolled out from the project is a set of technology and equipment for high volume extraction of potato starch at a level of10,000 ton, marking a progress in localization of large equipment for potato chip processing.

In addition to solutions for addressing key technical difficulties relating to frying potato chips at a normal pressure, including reducing oil consumption and oil content, and preventing color change, the research team also developed a high performance potato slicing machine and a consecutive fryer, which ensures end products of a high quality with an oil content of 38%, water content 2%, and oil change interval 10h. Using advanced slip-proof technique, researchers developed a potato slicer with lowered ??back-injuries?¯, but higher uniformity and surface smoothness. Using other advanced techniques, including shallow mixed frying, roll-back and black-out prevention, and indirect heating, the oil consumption is reduced by 1% to 3%. As a result, waste oil is also reduced. The new frying system can also produce potato sticks in a consecutive manner.

While working on technologies and equipment to extract more potato starch, researchers registered an internationally advanced level for mill?¯s productivity and raised starch dissociation rate from conventional 92% to current ?Y97%, using a number of innovative technologies, including a high speed mill, dual-side durable cutting tools with dense teeth, and fast cutting tool switching. Application of the combined technology for pre-separation and fine spinning increases starch obtaining rate from conventional 90% to current ?Y95%, offering a solution for traditional headaches such as low obtaining rate, poor starch quality, and serious contamination using full spinning technique.

Sponsor:Department of International Cooperation Ministry of Science and Technoplogy PRC
Maintenance:China Science & Technology Exchange Center
Technical support:Intergrated Information System Research Center Institute of Automation Chinese Academy of Science