A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding finely particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments. The release device may further be structured to be coated t...

Potatoes or other items of random sizes are fed, en masse, onto one end of a sizing deck made up of longitudinally extending screw rolls rotatably mounted in mutually spaced, side-by-side relationship, and are conveyed toward the opposite, discharge end of the deck. Oversize items are retained by the deck and travel thereover to discharge, while others drop through the deck and are collected below. The screw threading of the rolls is of the same hand throughout and of scalloped formation, with u...

A diffusing baffle assembly (30) for use in diffusing a fog of sprout inhibiter chemical in the discharge of a potato storage ventilation fan centrally positioned in front of the discharge of fan (11) and having a central plenum (31) and with a plurality of elongated channel shaped radial arms (32) attached to central plenum (31) so as to form radially extending channels for the transport of sprout inhibiting chemical from a fogger receiving ring (38) to the ends of radial arms (32). End caps (3...

A process for preparing improved french fried potatoes for subsequent reheating in a microwave oven is disclosed in which the potato strips are dust-coated with a thin layer of toasted potato granules and fat-encapsulated salt after frying in oil. In a preferred embodiment, potato strips are finish fried to a fully cooked, ready-to-eat condition and thereafter coated with a thin layer of toasted potato granules.

The method for processing of potatoes is characterized by the fact that the method is carried out in a potato processing plant, which comprises an oil separator, heating equipment and at least one enzyme reactor and which is modified in such a manner that it can also be used for processing of rape. It is not obvious that such modification is sufficiently small for achieving an economically sound method for processing of rape outside the potato season.

The invention relates to a knife for cutting tuberous plants, mainly potatoes, into bars and other shapes, whereby the tubers are driven through a cutting bloc, which cutting block is formed by the positioning of crosswise mounted, knives situated above each other, which knives consist of a blade with an oblique cutting edge (2) and a flat cutting edge (3) which arc positioned with respect to each other in that said knife are positioned in sleeves (4) provided perpendicularly to this cutting edg...

A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding finely particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments.

A process is disclosed for inhibiting enzymatic browning in raw, peeled potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65.degree. C.), followed by treatment in a weakly basic solution to neutralize the potato surface and treatment with reducing agents, followed by storage in modified atmosphere packaging. The process may comprise two stages, in which sodium erythorbate in solution (approximate pH 7.8) is used both as the neutralizing agent and the reducing age...

A process for preparing potato chips, shoestring potatoes and other tuber chips in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato or other tuber to produce a plurality of slices or strips of the desired configuration, heating the slices or strips to a temperature and for a period of time sufficient to remove from about fifty to eighty percent of the moisture therefrom, and microwave heatin...

A process for preparing potato chips and shoestring potatoes in which no additional fat content is added to the potato and none of the natural foodstuffs are removed. The process comprises the steps of slicing a potato to produce a plurality of potato slices or strips of the desired configuration and microwave heating the slices or strips for a period of about six to nine minutes to produce a product having substantially the same flavor, color and crispness as deep-fried potato chips or shoestri...