Dried potato processing is a highly technological process that can produce crispy  nutritious dried potato products for export through reasonable selection of raw materials, scientific operation of equipment,  mastery of reasonable process parameters. The processing of dried potato  only meets people's demand for convenient  healthy food, but also provides a new way for the deep processing of potato raw materials. With the pursuit of healthy food by consumers, the market prospects for dried potatoes will be even broader.

The process of processing dried potatoes requires controlling the process parameters of each link to ensure the quality  taste of the dried potatoes. For example, incomplete removal of moisture  thin slices during the dehydration process may result in crispy texture  poor taste of dried potatoes. The temperature  time during the frying process also require experienced workers to control to ensure the color  taste of the dried potatoes.

What is the shelf life of dried potato products after processing?

In fact, the shelf life of dried potatoes is closely related to their processing methods. The processing of dried potatoes mainly includes steps such as peeling, slicing, dehydration,  baking. During the peeling  slicing process, dried potatoes come into contact with air, making them prone to oxidation  spoilage. Therefore, in these processing steps, certain measures need to be taken, such as soaking dried potatoes in water containing antioxidants to prevent oxidation reactions  occurring. During the dehydration process, the moisture content of dried potatoes will decrease, thereby slowing down the natural decay process. During the baking process, the dried potatoes undergo high-temperature treatment to remove excess water, thereby killing bacteria  delaying the rate of deterioration of the dried potatoes.

In addition, the packaging of dried potatoes is also an important factor affecting their shelf life. Transparent packaging bags can prevent moisture  spoilage of dried potatoes, but they cannot completely avoid the occurrence of oxidation reactions. Compared to this, vacuum packaging can effectively extend the shelf life of dried potatoes. By extracting oxygen  air  the packaging bag, vacuum packaging can slow down the oxidation rate of dried potatoes, thereby extending their shelf life. In addition, some companies use nitrogen protection packaging to further slow down the oxidation rate of dried potatoes by injecting nitrogen into the packaging bags to replace oxygen.

The main steps of processing dried potatoes include cleaning, slicing, dehydration, frying, seasoning, packaging, etc. Clean the potatoes first to remove impurities  dirt  the surface. Then cut the washed potatoes into thin slices, usually using a professional slicer for cutting. The commonly used method for dehydrating the sliced slices is to remove the moisture  the slices using a centrifuge.

The key step in the processing of dried potatoes is drying. Drying is the process of placing cut potato chips into a dryer  evaporating the moisture  the chips through the action of hot air, thereby achieving the drying of the chips. The drying temperature is generally controlled between 80 ℃  100 ℃,  the time is determined based on the thickness of the potato chips  the characteristics of the equipment used. After drying, the potato chips show a golden yellow color, with a crispy taste  a long storage period.