A method and apparatus for harvesting potatoes by providing means for initially removing the same from the ground along with superfluous ground material, elevating the potatoes and material to a first loading area, which area is defined by a guiding, material passing stationary back and side walls and a movable front wall carrying a plurality of extending lifting and driving members which form with the other elements transitory receptacles for completely incarcerating the potatoes for elevating ...

Peeled, cooked, and cut fresh potatoes are preserved in a sealed refrigerated container filled with a mixture of carbon dioxide and nitrogen.

A method for preventing greening due to chlorophyll formation in raw unpeeled cold-stored potato tubers exposed to light prior to and including retail sale which comprises spraying or dipping the tubers in an aqueous emulsion containing a single surfactant so as to form a thin continuous film in and on the surface of the tuber which is relatively impermeable to carbon dioxide thereby ensuring an atmosphere containing at least 15% CO.sub.2 within the film and in the tuber. The surfactant preferab...

The potato, peeled, cut and refrigerated, is supplied by means of an endless worm to a displaceable carriage arranged on and adjustable beam balance and is passed to a single or double dose frier, falls on a separate tray by means of a double endless worm with truncated extremities, further receives the selected sauce and the salt, which have been previously dosed by dosers, and passes to another delivery carriage.

A process for producing a dehydrated mashed potato product from an incompletely peeled and trimmed potato, including the steps of controlled mashing, slurrying and screening to remove all of the peels, eyes, rot and debris without damaging the potato cell prior to the final dehydration of the potato.

The potato peel is loosened by a double treatment with hot lye solution, each treatment being followed by a holding period. The potato is subsequently exposed to radiant heat and the loosened peel is removed in the dry state by brushing.

A method and system are provided for slicing raw, whole potatoes into sticks or strips; sorting the sticks with photoelectric scanners, separating out sticks having black or discolored spots thereon, snipping the ends of the separated sticks and sorting the separated sticks after snipping.

An improved sorting apparatus for separating loose debris, rocks and clods of dirt from root crops such as potatoes includes a channelizing conveyor, a take-away conveyor having an inlet end positioned below the discharge end of the channelizing conveyor, and a plurality of diverter paddles aligned with the channels of the channelizing conveyor. The channelizing conveyor includes an endless series of segments, each segment comprising a bar having hook portions at the ends thereof and an elastome...

A method of producing French fried potatoes from dehydrated potato granules or flakes with a binder comprising an amylose starch component and a cold-water-dispersible starch or gum component. The dehydrated potatoes and binder are combined with water to produce a dough which is formed into a desired shape and deep fat fried to produce French fried potatoes.

A method of preparing mashed potatoes from a powdery or flaky potato material, comprising mixing the material and the liquid, subjecting the mix to a superatmospheric gas pressure, and maintaining said pressure during the time the mix is kept in readiness for serving and also during the intermittent dispensing of the mix.