Potato processing: Past, present and future

Abstract

From the time of the Incas, man has dehydrated potatoes to alleviate famine and feed its warriors. After the Spaniards brought potatoes to Europe, the same became true there. During the Industrial Revolution, drying processes emerged in Germany and England for dried pieces, extruded mash filaments and, finally, thin layers of mash on heated surfaces. During the 19th century, fermentation of potatoes for alcohol, starch manufacture and, finally, fried potato chips emerged. In the 20th century, the requirements of two world wars created a rapid increase in drying technology and led to the development of quickrehydrating dried mashed potatoes. The post-WWII era of convenience foods and development of freezing technology converted the “french fries” American GIs had seen on street corners in Belgium to the largest worldwide outlet for potatoes: retail and institutional frozen fried products. Recent trends in technology and usage are cited for dehydrated products, including dehydrated mashed potatoes (flakes, granules and agglomerates), dried dice and slices, flour, and frozen products, including specialty products made from smaller potatoes and pieces. Miscellaneous products such as pre-peeled potatoes, potato starch, alcohol and canned products are examined. The author and a number of collaborators then look toward the future. The general trends stress the importance of improvements in ecology, reduction of waste, improvement in product wholesomeness and development of new varieties with improved processing characteristics. Trends in dehydration technology include more sophisticated drying techniques, less energy use, improved flavor, better utilization and development of simpler processes for third world countries. Trends in frozen products include development of improved microwaveable products, more flexible manufacturing techniques, improved defect removal and reduction in fat content of fast-serve products.