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Parameters for blanching peeled potato and cut chips


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astro

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Posted 18 February 2021 - 12:05 PM

Hi, I am after some advise, guidance and help. Our business currently is fresh veg and raw potato packers and processing. We are currently looking at out potato processing end in the sense of blanching our peeled potato and cut chips. Can anybody offer some guidance to time, temperature, cooling and I know normally you would have to freeze but could you keep this at fridge temperature? As much help and support would be ideal. Regards

 

 



Scampi

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Posted 18 February 2021 - 12:53 PM

You won't get a lot of shelf life out of a blanched potato and you might lose some texture as well.

 

Are you ice bathing immediately after blanching?


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astro

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Posted 18 February 2021 - 01:56 PM

Hi Scampi

 

Thanks for your reply...

 

We probably will ice chill but we have not decided this yet as we are looking at this as a new thing for us and as much help in this as possible would be great.

 

What sort of shelf life are we talking about regarding how long.

 

We are looking at blanching then putting in a chiller at 2'c then picking from the dolavs.



Scampi

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Posted 18 February 2021 - 03:31 PM

https://www.research...d_Potato_Strips

 

2 days
 
then you can put them in containers completely sealed and do not put them back in water if you had blanched them. This will last for 2 days as well.

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astro

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Posted 08 March 2021 - 01:08 PM

Thanks



astro

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Posted 08 October 2021 - 03:41 PM

HI

 

I would like to open this topic up again for discussion as I had left it for a while but now the business is raised it back from the dead and wants to look into blanching raw fresh veg to remove chemicals being used and to increase shelflife.

 

Any advice and help would be greatly appreciated as this process is very much new to me

 

Thanks



Scampi

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Posted 08 October 2021 - 04:10 PM

I will repeat, blanching does not increase shelf, it will reduce it

 

and hot water will not remove chemicals - period

 

https://onethird.io/...-fresh-produce/

 

prepare a well researched presentation and show them why this will not work

 

Blanching veg starts the breakdown of cell walls, once they start to split, they release and enzymes that speeds up spoilage, why would they want to do that?

 

https://www.intechop.../chapters/56159


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