Potato Chips

Introduction

An Uttar Pradesh based post-harvest technology development and training institute will train the processors/ producers, provide them machinery and technology and also help them in marketing the potato chips. Potato is one of the most important food crops in India.

Manufacturing process:

Potato selection: White skinned potatoes that are medium to large in size process well. Care should be taken to avoid purchasing damaged potatoes as not only do they not store well but also end up containing the other potatoes. Its purchased at the peak of the harvest store best and cost the least.

Washing & Peeling: Place 25 to 50 kg of unwashed potatoes in the washer-cum-peeler. Rotate the drum at about 60 rpm after starting the flow of water into it. Keep the drum rotating until the water coming out of the drum starts turning clear and about 70% of the peel has been removed. Keep peeled potatoes submerged in water.

Rectifying: Peeled potatoes must be examined and bad spots and excessive greening, etc. removed with a clean knife. This is a labour intensive job. depending on the quality that the market is willing to pay for, rectifying may be carried out.

Slicing: Fill a tub with water containing 0.05% sodium meta bisulphite (SMS). This is 1/2 gram of SMS/ litre of water. Place a nylon net in the slicing tub to collect the potato slices. Feed peeled and rectified potatoes into the slicer and start slicing into the slicing tub. Slice thickness of about 2.5 mm is the best. Thickness over 4mm or less than 1.5 mm is not desirable.

Rinsing: Sliced potatoes should be put into nylon handling bags for the rest of the process. Rinse the slices 2-4 times in cold water to remove surface starch. Change the water when it appears too starchy.

Blanching: Blanch the bags of potato slices by putting into hot water at over 93OC for about 3-3.5 min. Agitate the slices to ensure even heating throughout the bag. The blanching water contains 0.1% SMS and 0.1% acetic acid. Add about 0.5 to 0.75g of SMS and an equal quantity of acetic acid after each batch of about 300 kg of potato blanched. Do not change the blanching solution until the day's production is completed. For topping up use spent water from the chemical bath.

Chemical bath: Remove the bags from the chemical bath and let them drain for a few minutes. Empty the bags onto drying racks and spread immediately to ensure speedy and even drying. Chips must not overlap as that interferes in drying and results in poor quality. Strips may overlap but must be stirred several times during drying by running ones fingers through them. Racks must be covered with a nylon net.

Processing Starch: Raw starch will be collected in the slicing and rinsing tubs. It will settle to the bottom if left standing for about 10 min. Pour off excess water, stir starch in a little water and sieve through a cloth to remove non-starch particles. Pour off the excess water and dry the starch by spreading it on a cloth. Break lumps after it has dried completely.

Areas of Application

Food industry

Stage of Development

Commercialised

Economic Data

Can be arranged on request

Main Application: Food

For further information please contact :

Technology Bureau for Small Enterprises
APCTT Building, Qutub Institutional Area
P.O. Box – 4575
New Delhi – 110016, India