Potato industry

It is estimated that the industry uses over 400 million tons of potatoes every year (world consumption). Besides the consumption of potato as food, potatoes are raw materials for the alcohol and starch production. A study showed that 30% of the potato is consumed as chips and potato, 10% is used as seeds, 50% is sold as cattle feed and only 5% finds its way in distilleries and starch applications.

Anti-Foam agents are used in industrial processes where potatoes are converted into other foodstuffs. The Food Control Agents are needed in the production processes of for example French fries, crisps and chips. Treat levels strongly depend on the cultivation of the potato, soil structure, process temperatures and climatic conditions.

Potato processing

The pre-cleaning of the potatoes usually starts during the unloading process. The main cleaning process happens in ‘washing machines’ similar to those used in the sugar industry. The potatoes are immersed in water and stirred thoroughly by iron bars. This cleaning process removes all dirt and peels the potatoes partially. Washing water flows against the potato stream and afterwards the wateris pumped into the settling ponds where solids start to separate.

The cleaned water is being circulated and some fresh water is added in order to keep the original amount of water. Processing a ton of potatoes requires 2 – 3 m³ water. The washing water is reused and over time this water contains so much starch and protein it will start to foam. Usage of FOMA Foam is necessary at this stage.

These FOMA Foam grades all have the following product properties:

Chips

Potato chips (crisps in British English) are commonly served as a snack and consumed at large quantities throughout the world.

Carborundum peelers are mainly used for the production of chips (other methods have a negative impact on the appearance of the final product). After the potatoes are peeled, a rotating disk cuts them into slices. During this cutting process starch is released into the water, causing foam formation which can negatively affect crisp production efficiency. Afterwards, the chips are dried, blanched, fried, flavored and packed, FOMA Foam are used during the washing and cutting process of potatoes.

French fries

The production of French fries is very similar to the production of chips, only their shape differs. Cutting machines cut the potatoes lengthwise. After they are cut the fries are sorted, washed, blanched and finally cooked and/or frozen.

During the cutting process, the potato is pressed through cutting knives using high water pressure. The water and cut potato are then separated from each other so the water can be reused. However, after a period of time the water gets saturated with active ingredients causing foam formation. The high water pressure requires (almost) no air to be entrapped in the water and no foam on the surface of the water, as it will have negative effect on the cutting process. In this case the foam control agent must exhibit anti-foaming properties as well as air release properties.