{"id":212,"date":"2022-10-14T15:22:00","date_gmt":"2022-10-14T09:52:00","guid":{"rendered":"https:\/\/www.gracefoodpack.com\/blog\/?p=212"},"modified":"2022-11-22T06:12:30","modified_gmt":"2022-11-22T00:42:30","slug":"potato-slice-washing-system-important-step-in-potato-chips-manufacturing","status":"publish","type":"post","link":"https:\/\/www.gracefoodpack.com\/blog\/processing\/potato-slice-washing-system-important-step-in-potato-chips-manufacturing\/","title":{"rendered":"POTATO SLICE WASHING SYSTEM \u2013 IMPORTANT STEP IN POTATO CHIPS MANUFACTURING"},"content":{"rendered":"\n

The 3 steps for potato slice washing system<\/strong>, potato slices washing is important for potato chips<\/a> <\/strong>manufacturing industry, the steps and its benefits are mentioned below.<\/p>\n\n\n\n

Wash step 1<\/strong><\/p>\n\n\n\n

Washing already starts with the slicing operation. This stage is important because the slices are separated from each other together with a liberal amount of circulated water. Slices and water flow over into a rotating tube (one for each slicer). The first section of the tube tapers conically outwards to a larger diameter and then inwards to a smaller one.<\/p>\n\n\n\n

The unit tumble the slices and water. In this first wash step, the starch concentration in the surface water is reduced to 1:10 and the surface water layer around the slice is now 0.13 mm.<\/p>\n\n\n\n

The next section of the tube is a perforated sector where the bulk of the starch-enriched washing water is separated. The free starch content in the surface water is 20-50 ml\/kg of slices.<\/p>\n\n\n\n

Wash step 2<\/strong><\/p>\n\n\n\n

The tube now tapers conically outwards again to a larger diameter and the slices now encounter fresh, cleaner water, while two drivers ensure that the slices and water are tumbled. The tube ends with a cone shape that ensures water level in the tube.<\/p>\n\n\n\n

Slices and water flood over the edge into a de-watering shaker. The washing water is separated (free starch content 6-20 ml\/kg of slices). After a first de-watering section, a further flushing is undertaken with water from step 1.<\/p>\n\n\n\n

Wash step 3<\/strong><\/p>\n\n\n\n

Undertaken after de-watering via spray nozzles above and from below the shaker table. Free starch content in the surface water is now down to a magnitude of 1-3 ml\/kg of slices, optimal for smooth frying.<\/p>\n\n\n\n

Water flow<\/strong><\/p>\n\n\n\n

Water handling is done via a pump tank with three sections. The water from step 3 is strained and collected in section 3 of the pump tank and pumped to wash step 2. The washing water from step 2 is strained and collected in section 2 of the pump tank and pumped to wash step 1. The washing water from step 1 is strained and evacuated via an overflow. The pump tank is so designed that irrespective of a supply of fresh water, there is always water for the pump circulation in that water can flow backwards through an aperture between the sections. Pump tank stage 1 is provided with an extra pump and two hydro-cyclones to raise the starch concentration in the wastewater and lower that in the circulating water.<\/p>\n\n\n\n

Features and benefits with the 3-step slice washing system<\/strong><\/p>\n\n\n\n

– Gentle handling, no breakage of product.<\/p>\n\n\n\n

-Controlled product flow. Same washing effect of all slices.<\/p>\n\n\n\n

-Removal of small potato particles over three sieves.<\/p>\n\n\n\n

-Defoaming agent not in contact with washing water.<\/p>\n\n\n\n

-Easy to clean.<\/p>\n\n\n\n

-Open and proven design. Easy to maintain.<\/p>\n\n\n\n

-Exchangeable screening net for optimal final product quality.<\/p>\n\n\n\n

-Low water consumption (1 lb of water\/1 lb slices)<\/p>\n\n\n\n

-Only 1 ml of free starch in surface water per 1000 gram of slices entering frying system.<\/p>\n\n\n\n

\"potato<\/figure>\n\n\n\n

At Grace Food Processing & Packaging Machinery, we have many years of experience in designing processing lines<\/a> for <\/a>potato chips<\/a>. Contact us<\/a> <\/strong>if you wish to find out if the 3-step slice washing system can be an improvement for your processing line.<\/p>\n","protected":false},"excerpt":{"rendered":"

The 3 steps for potato slice washing system, potato slices washing is important for potato chips manufacturing industry, the steps and its benefits are mentioned below. Wash step 1 Washing already starts with the slicing operation. This stage is important because the slices are separated from each other together with a liberal amount of circulated 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