...The Potato What is a potato? Well, potatoes are very famous for its cooking method. They can be shredded and deep fried into French fries, potato wedges and potato chips snacks, they can be as a dressing for salads, they can be barbequed, and they can also be mashed into a mashed potato. But, have you ever munched down on a fresh, homegrown potato? There is no comparison to the potatoes you buy in a market. There is a very good reason why potatoes are one of the most popular vegetables in the home garden. They are easy to grow, they store well for months without rotting easily and they taste much better. Today, I am going to talk about a potato based on 5 senses, which is taste, smell, sight, touch and hearing. First of all, Taste. How does a potato taste like? Can we eat raw potatoes? Are they poisonous? Well, some people said they have more vitamin C than a cooked potato, some said that the nutrients in a cooked potato are more bioavailable, and some said that raw potatoes don’t have as much starch so they are more digestible. With this vague nutritional information, some people eat the potatoes raw, and it is not lethal to do so. It is best to avoid eating the skin, especially if it is sprouting. But for me, it is best to avoid consuming the potatoes raw as they can be hazardous to our health, exposing us to dangerous substances, bacteria and food borne illness. Excessively eating raw potatoes can also result in liver complications whereby it contains large amounts of carbohydrate...
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...Change in Potato Cells Due to the Effects of Osmosis (AYE YO POTATO! HOW MUCH OSMOLARITY YOU GOT?) Introduction: The purpose of this experiment was to determine the osmolarity of a potato. Osmolarity is defined as the solute concentration expressed as molarity. Lerner and Lerner (2008) define osmosis as the movement of water across a membrane that is selectively permeable. Osmosis is important in plant cells because it plays a role in regulating guard cells, which are cells that are on the surface of a plant’s leaves and control the opening of the stoma. When the stoma is open, it increases the water movement out of the plant by a process called transpiration. When there is a shortage of water, the guard cells well get smaller and close the stomata, and the transpiration process will move slower. The osmolarity would be tested with solute concentrations ranging from 0.0 M to 0.6 M. The concentrations increased 0.1 M each time and the solute used was sucrose. The goal of this experiment was to determine which concentration had the least effect on the potato after being incubated. This information helped us estimate the osmolarity of the potato tuber tissue. Our group hypothesis is that the osmolarity of the potato will have the concentration with the 0.1 M solution. This hypothesis is based off the predicted outcome that smaller molarity concentrations will have the least effect on the potato. The more solute added to a solution decreases the concentration of water in most cases (Kosinski)...
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...Consumer Potato Demand* by Vicki A. McCracken Assistant Professor Department of Agricultural Economics College of Agriculture and Home Economics Washington State University Craig C. Marotz Former Graduate Student Department of Agricultural Economics College of Agriculture and Home Economics Washington State University Abstract Changes in consumer demographics, socioeconomic conditions, lifestyles, food tastes, and health and nutrition concerns have been associated with shifting food purchase patterns. This article focuses on potato purchase decisions and consumption, using a sample of Washington households. The results suggest that potato purchases are affected by factors such as product quality and price but not availability of pointof-purchase information. Reported changes in fresh and processed potato consumption appeared to be related to concerns with health and nutrition and demand for convenience. These findings have implications for the potato industry in developing new products and marketing strategies. Consumer Potato Demand Statement of Problem sumption (especially frozen products) increased 382.7 percent (from 5.2 to 25.1 lbs.). By 1987, the fresh potato market share of total U.S. potato consumption fell to 38 percent, with Americans consuming about 47 pounds annually (Figure 1). Many factors have been related to the upward spiraling of processed potato consumption. For one, there has been an increase in the number of married women in the paid work force....
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...The United Nations named 2008 the International Year of the Potato[1], and for good reason. The potato has become the world’s largest non-grain food commodity and appears to be recession-proof. For this reason, the potato has become an economic savior in developing countries. The potato has many functions and is used world-wide in variety of dishes, coming in a multitude of forms. Potatoes symbolize man’s relationship with soil and have been idolized in Europe and other regions[2]. And recently, the potato has appeared heavily in politics with the motion to limit starchy foods in school cafeterias[3]. The potato can be a nutritionally rich, economically stable, culinarily diverse food that deserves a year of its own. Potatoes are a major part of the global food system but they are a unique cash crop in the sense that most of production is for local consumption[1]. Potatoes have a high perishability and transportation costs which keep exports of potatoes at a mere 6%[1]. For this reason, the prices of potatoes are determined by the local market, not the global market, and are seen as a food security crop that can especially help local farmers. National governments, with the help of the United Nations recent spotlight on potatoes, are using their governing powers to try to increase potato production. Peru, in an effort to reduce the high costs of imported wheat, have encouraged locals to purchase bread made with potato flour. China has suggested that potatoes become the major food...
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...CASE STUDY REPORT Late Blight in Potato and Its Sustainable Management Kiran Parajuli Principles of Sustainability (FS 536) Professor Dr. Gregor Moller Washington State University Pullman, WA ABSTRACT Phytophora infestans causes the devastating diseases in potato crop called late blight. It has two mating type population ie; A1 and A2. While A1 type is reproduced asexually, A2 type is reproduced sexually. The main habitat of these pathogens is moist and damp places where they complete their cycles and completely destroy the potato crop. The potato growers are seeking the sustainable late blight management techniques to increase the yield of potato crop. The integrated disease management process would be the cornerstone of sustainable late blight management. Cultural practices, chemical controls and late blight resistant cultivars would be the integrated late blight management techniques to increase the yield of potato to fulfill the current demand of potato as dietary supplements. INTRODUCTION At first potato was introduced in South America through Andes and was grown in Europe at the initial stage (Haverkort et al. 2008). Potato became one of the best crops worldwide behind the rice, wheat and maize since its worldwide distribution from the Europe in the sixteen century (Spooner et al., 2010). This crop is cultivated in more than 100 countries of the world and more...
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...The "white potato" was at first seen by the majority of the population in Europe as poisonous and refrained from consuming it until Marie Antoinette wore potato blossoms in her hair. However, after the European population saw Marie Antoinette wearing potato blossoms in her hair they began classifying potatoes as luxurious during the mid-eighteenth century rather than something that was dangerous and harmful. Additionally, monarchs around Europe saw the potential potatoes had in their nutritional value and the efficiency and ease of growth they had, so they implemented potatoes as a major staple crop throughout Europe (Need Citation). Furthermore, since the eighteenth-century, the potato became the main source of income for the majority of individuals in Ireland, because most of the population were farmers and this crop could grow in the poorest of conditions and with extremely low maintenance, which is why about ninety percent of the population had total dependency financially and as there vital source of nutrition, which is why the Great Potato Famine had such catastrophic effects in 1845....
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...In the 1840s, Ireland was plagued with a blight in their most important crop, the potato. This event was a major travesty as millions of Irish people emigrated or died of starvation. Since this event, many different viewpoints have arisen to explain the deaths, the blight, the overall effect, and many other specific occurrences that became a staple of the potato famine. In the article by Hubert Nusteling, “How Many Irish Potato Famine Deaths? Toward Coherence of the Evidence”, it takes a stance on the miscalculation of the deaths during the famine by using models, predictions, and records accounting the population (Nusteling). On the other hand, “ The Great Potato Famine and the Transformation of Irish Peasant Society” by Dean Braa, assess the change in peasant lineage population resulting from the potato famine, and how British Colonization had first caused the dependency on the potato (Braa). The two articles take varying approaches in quantifying the...
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...In the year of 1845, late in the summertime, Irish life would be forever altered. The fungus names phytopthora infestans infected the potato crops of Ireland causing a potato blight in the country. Over one million people died during the next five years because of this blight while over two million people Emigrate Ireland in the ten years following when the blight first struck. It was a major European famine and the last of its kind in Europe. In Irish history, the great famine is known as a watershed. The potato was the main source of nutrition in Ireland at this time especially for the cottier class, agricultural labourers and poor people in general. At least one third of people survived and depended on the potato crop. During the first year of this blight it caused unbelievable mayhem as many people who survived and depended on the potato crop had no other source of food leading to many deaths and...
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...Oxidative Rancidity in Potato Chips Obakeng Maribe 6S7Y1DBK6 Laboratory Report Food Technology SCFT221 Faculty of Applied Science Midrand Graduate Institute August 2017 Abstract Potato chips are known to absorb high amounts of processing oil that may undergo oxidation during storage. The demonstration of typical off-flavours in potato chips caused by oxidative rancidity was done and the effect of light as one of the factors which causes lipid oxidation was studied. Preceding findings reported that the polyethylene...
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...dehydration to meet the standards of the commercial product, as it needs dewatering of up to 20% of moisture. Potato starch production line sluice valve is equipped in the outlet end of the flow trough, by regulating valves open degree to control the proportion of potatoes and water in the whole flow trough and evenly conveying them into the de-stoner to ensure efficient working of the de-stoner. In order to guarantee potatoes to be able to pass flow trough smoothly, a jet of water from circulating pond is pumped to impact and convey potatoes, to ensure the potatoes won't be jammed. Smoothness, shape and slope of a flow trough are crucial for the drifting of potatoes. Features of POTATO STARCH PRODUCTION LINE: 1,when design air flow drying system,we fully considered each factor of turbulent flow ,cyclone separating and heat exchange ect.,so that each collocation and parameter have definite theory basis. 2, part control with starch is made of stainless steel. 3, the product quantity and precision are greatly improved. 4, the feeding quantity and inlet steam volume can be automatic adjusted ,thus the water content of product could reach the technology requirement. 5. this kind airflow dryer not only suitable to all kinds potato starch production line to be dried ,but also adaptable to the drying of corn starch and wheat starch. The handling of the potato starch production line in this stage is a complex process, since it has to be dewatered without using high...
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...Wonks Potato Chip Industry Misti Hubbard ECO204: Principles of Microeconomics Instructor: Susan Didriksen Friday, August 03, 2012 In this essay I will be covering the benefits of the new monopoly, and the changes which will occur in price and output of the product in this particular type of market structure; and market structure that will most benefit the Wonks potato chip industry. The potato chip industry in the northwest was running in competitive equilibrium in 2007. In 2008 two lawyers quietly bought all the firms and created a monopolistic company called “Wonks” in order for Wonks to operate efficiently, Wonk’s had to hire a management consulting firm which then estimated a different long-run competitive equilibrium. Economist divided the market conditions into four major categories: (1) monopoly, (2) pure competition, (3) monopolistic competitive, (4) oligopoly. In a monopoly, a single business or company supplies a product and or service for which buyers cannot find a substitute. A Monopoly may arise when one company can supply a given commodity more cheaply than two more companies can. Our textbook defines a monopoly as “an industry composed of only once firm that produces a product for which there are no close substitutes and in which significant barriers exist to prevent new firms from entering the industry” (Case, 2009). By purchasing all firms involved with the potato chip industry the two lawyers have created a pure monopoly. A pure monopoly...
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...Potato starch production line is an important processing equipment. The starch grains contained in the potato cells are extracted by crushing the tubers, which releases them from the destroyed cells. The resulted starch is then washed out, dried to powder, and ready to use in either food or various technical applications. Potato starch has been produced in Denmark on an industrial scale since 1900. Simple enough in theory, the procedures involved in the industrial production of starch escalate in complexity, according to the specific needs of each manufacturer. 75% of the potato crop is grown for industrial processing and the Danes produce per capita more starch than any other nation. The final starch milk is pumped to the filter trough of the rotary vacuum filter. The starch milk is diluted with water. The POTATO STRCH PRODUCTION LINE is sucked against the surface of the rotating drum and is scraped of by a fixed scraper device. Potato starch production line constitutes the nutritive reserves of many plants. During the growing season, the green leaves collect energy from the sun. In potatoes this energy is transported as a sugar solution down to the tubers, and it is down there that the sugar is converted to starch in the form of tiny granules occupying most of the cell interior. The potatoes will be stored in the day storage after weighed. From the day storage the potatoes will be transported by water stream through a trough into the gravity de-stoner as well as washing without...
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...Potato starch production line is widely applied in the fields of requiring fast drying and heat sensitive powder or slice material such as starch, protein flour, rice bran, calcium carbonate, diatomite, colophony, paint, glucose, sawdust, ferric oxide, aluminum hydroxide and residuals like filtrate cake which is not too much powder in light industry, chemical industry and foodstuff etc. The washed-out starch slurry from the extraction unit will be pumped into the sixteen stage concentration and starch milk washing unit. Another solution which uses water in the circular hopper combined with the rotation of the vertical screw auger to clean the potatoes by gently drawing out the water. POTATO STARCH PRODUCTION LINE is a very complicated process. And these are just a few of the options out there. The main feature of biomass briquette is that it is smokeless and economical then coal and lignite. All garbage material collected and compressed under high pressure without using ahs and as a finished product biomass briquettes are available which is cylindrical in shape. But it is versatile we can give any shape as per our need.It’s time for the rasper, which receives the potatoes via belt conveyor. In the potato starch production line, the cover of the flow groove which is near the outlet end of the potato storage tank is opened, and then washing water is pumped into it from the other end of the flow groove. Potatoes enter into the de-stoner evenly through flow conveying along the...
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...There are 4 main unite for potato starch production line. Potato starch production line is complex and sophisticated process production, and now we can learn all machines by process method. It is very helpful to understand potato starch machine. The machine picture will be added for unite process unite. All will more intuitive. Fully automated POTATO STARCH PRODUCTION LINE will go through and monitor all production stages, including even transportation and bagging. Potato convey into the inverse spiral de-stoner by water to undertake cleaning and de-stoning. De-stoner is divided into two sections, the de-sanding drum and the cylindrical screen; the screen opens screen holes on the technique requirements. Their main equipments will have as components drum washers, destoners, raspers, desanding units, dewatering systems, vacuum filters and hydrocyclone units, driers, packaging machines and control interfaces. When the de-stoner is working, the sand less than screen hole diameter, leaks to the sieve cylinder outside from screen holes, goes forward upstream under the action of inversion spiral belt of the sieve cylinder outside wall, falls into the sand catcher in front of the de-stoner, then the sand is discharged to a stone and impurities discharge outlet through a discharging sand plate by a sand dump drum. We can use different type of raw material such as flour of potato starch, more and many more. Our experts have specifically designed potato starch production line in...
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...Potato starch production line combined with the current development situation of China starch industry, continuous innovation. This paper briefly introduces the process of production line.ne After rasping the obtained potato slurry will be pumped into a de-sanding cyclone unit. The sands will be discharged periodically automatically. The washed-out starch slurry from the extraction unit will be pumped into the sixteen stage concentration and starch milk washing unit. From the de-sanding unit the potato slurry enters into the extraction unit consisting of 3 conical rotary sieves with integrated fiber and starch slurry pumps. The separators separate the starch milk into the fractions starch, fine fibers and water. In this process, the use of 3-phase technology ensures a high starch yield in top-class quality. The equipment is designed by combining airstream crash with vortex flash vaporization dry-two dry theories. When the material and hot air mix up in the drying tube, they could go ahead at high speed in parallel with two suspended states and crash head-on in a coaxial container. The material pellets of airstream penetrate in the wind stream because of the inertia, Which gradually decelerates in the certain distance and accelerates along the opposite direction and penetrates the original jet flow. After so many damped vibrations, they deviate from the crash zone and flow out directly. POTATO STARCH PRODUCTION LINE is our main products in recent years, the product is improved...
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