R. H. Treadway

Factors affecting the sulfur dioxide uptake in sulfited pre-peeled potatoes

Summary and ConclusionsA study was made of certain factors that influence the SO2 uptake of sulfited pre-peeled potatoes. Use of a NaHSO3-citric acid dip instead of NaHSO3 alone greatly increased the absorption of SO2. Upon increasing NaHSO3 and citric acid in the dip simultaneously from 0.125% to 1%, SO2 uptake regularly increased from average values of 104 to 274 ppm. With 0.5% each of NaHSO3 and citric acid in the dip, SO2 uptake increased regularly from 122 to 222 ppm as dipping time was increased from 1/2 minute to 4 minutes. Temperature apparently has little effect on the quantity of SO2 absorbed by peeled potatoes within the limits of 40° to 50° F., the range in which it is common to chill the dipping bath in a central peeling plant. At room temperature, i.e. about 75°, somewhat more SO2 was absorbed during a 2 minute immersion in 0.5% NaHSO3-0.5% citric acid solution than under the same conditions of time and dip concentration in the lower temperature range.Whole peeled potatoes absorbed less than one-third as much SO2 as did French fry slices under comparable conditions. Boiling the whole potatoes reduced the SO2 content to less than one-half the value in the raw state, and French frying the slices reduced the SO2 content to less than one-fourth the former value.During cold storage (37°F.), raw French-fry slices lost SO2 fairly rapidly for the first few days and then at a slower, nearly constant rate such that an appreciable quantity of SO2 remained even after 2 weeks.

Recovery of free amino compounds from potato starch processing water by use of ion exchange II. Large-scale laboratory experimentation

Summary and ConclusionsThe recovery of free amino compounds from potato liquor simulating starch processing water was carried out in the laboratory on a much larger scale than previously reported. The solids content of the liquor charged to the column was about 3% compared with only 1% before; this, together with a larger size column meant much faster charging of the column with amino compounds. The combined middle fractions of the eluate from the column contained 14% solids and the most concentrated single fraction 27% solids. Demonstration of the possibility of obtaining most of the amino compounds content in fractions of such high concentrations seems to form a basis for pilot plant studies looking forward to recovery of these compounds from potato starch processing water.

A rapid method for the determination of sulfur dioxide in sulfited pre-peeled potatoes

SummaryA simple method has been developed for determining the sulfur dioxide content of sulfited, fresh potatoes. A 100 gram sample of potato is homogenized in a buffer solution at pH 4.4, which was found to reduce the oxidation of the sulfite to a negligible amount during the extraction and subsequent filtration. An aliquot of the filtered extract is then titrated with iodine solution, using starch indicator.Moderate accuracy was obtained by titrating an unknown 5 minutes after the potato was homogenized in the buffer solution, and correcting for the effect of the potato constituents by subtracting the titre of the blank. Maximum accuracy was obtained by plotting a time-titration curve and selecting the optimum time (after homogenization) for titrating the unknown. The optimum time varied from lot to lot of potatoes.The sulfur dioxide content is computed as parts per million of potato.

A new and rapid method for determining fat in French fried potatoes

SummaryA rapid and accurate new-type method is presented for determining the fat content of French fried potatoes. The sample of French fries is disintegrated in a blendor type of mixer in the presence of water, alcohol, a liquid hydrocarbon, and sodium chloride. Most of the insoluble solids are removed by filtering through a pad of glass wool. The liquid mixture is transferred to a glass cylinder where, with the aid of the sodium chloride, it separates into two layers. An aliquot of the upper layer is removed and the hydrocarbon solvent is burned under controlled conditions. The residue of fat is weighed and its percentage of the sample weight calculated.

Recent research and development in potato flour and potato starch

ConclusionsFrom the above discussion of potato flour and potato starch, we see that advances are being made as the results of research and development. We expect the demand for these two products from potatoes to continue to grow.

A rapid method for the determination of sulphur dioxide in sulfited potato flakes

A simple and rapid method is presented for the determination of sulfite in dehydrated potato flakes. Special extraction and filtration techniques are used to prevent potato cell rupture and subsequent release of the starch. Presence of cooked starch would interfere greatly with filtration of the extract. An iodimetric titration and simple calculation yield reproducible results with little effort or time.

Call for nominations for honorary life memberships for 1976

Potato Association of America members are invited to submit nominations for Honorary Life Membership to Robert H. Treadway, 8400 Hull Drive, Philadelphia, Pa. 19118. At the 1975 Annual Meeting, it was decided to choose not more than 2 persons from the technical category and not more than 1 from the non-technical. As provided by the Constitution, selection will be made by a Committee consisting of the Executive Committee and the 10 most recent living Past Presidents. The following format is to be used in submitting nominations.

Invitation to PAA Committee membership

Each year the newly elected President of The Potato Association of America, with the help of other officers and members, appoints the various committees that carry out important functions of our Association. These committees have been appoined for 1974-1975, and their names will be published in the Journal. Every effort is made to select persons who are qualified, interested, give representation to the various geographical areas, and represent the subject matter concerned. Some persons who would like committee melnbership and who can contribute are inadvertently overlooked. Beginning with the 1975-76 committees and henceforth, the Association urges volunteers to let the President know that you would like to serve on specific committees. There is always a place for a capable, willing worker. ROBERT H . TREADWAY, President