The potatoes, whether or not peeled and cut up, are mixed with an aqueous solution containing a combination of two antioxidant agents, namely potassium metabisulphite and sodium disulphite, as well as a wetting agent, namely sorbitol, and a synergistic agent, namely DL. ascorbic acid, with an intermediate wetting phase in a water bath for about 30 minutes before the peeled potatoes are placed in the aqueous solution. The antioxidants contribute 0,6 grams per litre of water, the wetting agent 0,1 grams per litre of water, and the DL. ascorbic acid 0,3 grams per litre of water. The potatoes, after being kept for 2 to 5 minutes in the aqueous solution, are drained and finally packaged, either in a normal atmosphere or in a modified or vacuum atmosphere, so that they maintain their organoleptic characteristics for around 21 days and 50 days in the case of the whole potato.
At Trainomaq S.L., we are dedicated to the design and manufacture of stainless steel food machinery lines for fresh potatoes, chips, snacks…we offer innovative machines and are always up to date with new technologies to offer the best service to our customers.
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https://patents.google.com/patent/WO1997046110A1/es