Improving the texture of potato specialties by optimizing retrogradation

Kiremko has designed the "Retro Grader" with a drying and cooling system as part of a hash brown processing line in order to obtain a more stable texture.

June 26, 2016

Source

Kiremko

Retrogradation of starch is a process that is used in the potato processing industry in order to obtain a more stable texture. To manage this process Kiremko designed the "Retro Grader" with a drying and cooling system as part of a hash brown processing line.

The process of retrogradation has a positive effect on the structure and shape of the finished product for example in the production of formed rösti products.

By using retrogradation the stickiness and the firmness of potato pieces can be improved, this means that product shapes can be formed more accurately and successfully.

Hash Brown Patties are among the most common formed potato specialties

Easy cleaning

The evaporation in the drying part of the machine causes the moisture content to be reduced which means the dry matter content is increased and at the same time the product is partially cooled. The separate cooling section takes care of further cooling and allows the required cooling time so the retrogradation process can take place.

The retrogradation process in this machine takes place in the critical temperature zone between 70 and 20 degrees. Because of this, hygiene is very important. The construction of the drying and cooling tunnel is manufactured in a way to make cleaning as easy as possible.

The stainless steel frame is completely welded and cooling and drying elements are lifted up outside the product flow.

Rounded corners, a smooth inside and a downwards airflow prevent the buildup of dirt.

A Rinse-in-Place system is one of the recommended options to reduce cleaning time even further.