Archive
roots-tubers-processing
-
How is frozen beetroot processed?
Frozen beetroot is normally cooked rather than merely blanched, then peeled, cut and frozen. That is the main difference from a green…
-
Beetroot Processing
Beetroot processing covers washing, cooking, peeling and packing of beetroot into formats such as vacuum-packed cooked beetroot, cubes and slices. Colour retention,…
-
Sugar Beet
Sugar beet is grown for industrial sugar production, with roots washed, sliced into cossettes and extracted with hot water in diffusers. Sugar…
-
Carrot Dicing
Carrot dicing cuts washed, peeled carrots into cubes of defined dimensions for frozen vegetable mixes, soups and ready meals. Cut precision, colour…
-
Root Vegetable Chips
Root vegetable chips are thin slices of beetroot, carrot, parsnip or sweet potato that are fried, baked or vacuum-fried into crisp snacks.…
-
Cold-Induced Sweetening
Cold-induced sweetening is the accumulation of reducing sugars when potatoes are stored at low temperature. It causes dark fry colour and raises…
-
Glycoalkaloids
Glycoalkaloids such as solanine are natural bitter compounds in potatoes that increase with greening, damage and light exposure. High levels are a…
-
Potato Defects
Potato defects include hollow heart, black spot, scab, greening, rot and growth cracks. Defect tolerances are defined per grade and end use,…
-
Beetroot Powder
Beetroot powder is produced by drying cooked or raw beetroot and milling it to a fine particle size. It is used as…
-
Potato Curing
Potato curing holds freshly harvested tubers at moderate temperature and high humidity for one to two weeks so that skin sets and…