Aran Comet, Aran pilot Home guard Estim Pentland Javelin, Pentland Crown Maris Peer, Cara Maris Piper, Pentland Dell, Europe: Bintje, Iris, Lenina (West and East)Record, Uren, Wilja, Desiree PROCESS ortant factor to be observed at all points of processing is Prevention of cell rupture in the raw material. Every individual cell that damaged in peeling, cooking, granulating or drying will release free starch, which will mitigate against satisfactory reconstitution, and will produce a sticky gelatinous mass instead of a light fluffy mashed potato Peeling should be by lye or the steam method, and the potatoes should be well sprayed with cold water afterwards. This can be done in a rod washer, or preferably in a brush washer as described in the chapter on preparation plant. Batch abrasive peelers are wasteful, and tend to create the very conditions of cell damage which should be avoided. More recently developed continuous abrasive peelers, with sophisticated control of the depth of peeling, may well meet the requirements of minimal cell damage, therefore the processor has a reasonably wide choice of equipment for this part of the process, but Flash Steam Peeling is preferred From the peeler and washing plant, the potatoes pass over an inspection belt where they are trimmed. With average quality raw material, ten women at the trimming belt should handle 16 tons in eight hours. At the end of the trimming and inspection table, the small to medium size potatoes o straight to the cooker whilst tubers of 44mm upwards are diverted to a slicing machine for slabbing into 20mm slices before returning to the main flow into the cooker. If required, the trimmed and sliced potatoes can be delivered into a surge tank prior to cooking; this has the effect of removing surface starch, and also provides buffer storage to keep the line running where there are breaks in the preceding pro ocess for some reason Cooking, in continuous cookers, may be in atmospheric steam for 45-60 min, or alternatively the potatoes may be partly cooked in hot water, cooled and then transferred to the steam cooker( Cording and willard method: 1955) From the cooker, which is usually a rectangular steam cabinet with a tainless steel mesh conveyor belt, the potatoes now emerge, thoroughly but not overcooked, and fall into a paddle mixer. This is normally of the U trough-type, with a rotating shaft fitted with T-shaped paddles at intervalsUK: Aran Comet, Aran Pilot, Home Guard, Estima, Pentland Javelin, Pentland Crown, Maris Peer, Cara, Maris Piper, Pentland Dell, (West and East) Record, Uren, Wilja, Desiree. Europe: Bintje, Iris, Lenino PROCESS The important factor to be observed at all points of processing is the prevention of cell rupture in the raw material. Every individual cell that is damaged in peeling, cooking, granulating or drying will release free starch, which will mitigate against satisfactory reconstitution, and will produce a sticky gelatinous mass instead of a light fluffy mashed potato. Peeling should be by lye or the steam method, and the potatoes should be well sprayed with cold water afterwards. This can be done in a rod washer, or preferably in a brush washer as described in the chapter on preparation plant. Batch abrasive peelers are wasteful, and tend to create the very conditions of cell damage which should be avoided. More recently developed continuous abrasive peelers, with sophisticated control of the depth of peeling, may well meet the requirements of minimal cell damage, therefore the processor has a reasonably wide choice of equipment for this part of the process, but Flash Steam Peeling is preferred. From the peeler and washing plant, the potatoes pass over an inspection belt where they are trimmed. With average quality raw material, ten women at the trimming belt should handle 16 tons in eight hours. At the end of the trimming and inspection table, the small to medium size potatoes go straight to the cooker, whilst tubers of 44mm upwards are diverted to a slicing machine for slabbing into 20mm slices before returning to the main flow into the cooker. If required, the trimmed and sliced potatoes can be delivered into a surge tank prior to cooking; this has the effect of removing surface starch, and also provides buffer storage to keep the line running where there are breaks in the preceding process for some reason or another. Cooking, in continuous cookers, may be in atmospheric steam for 45-60 min, or alternatively the potatoes may be partly cooked in hot water, cooled and then transferred to the steam cooker (Cording and Willard method: 1955). From the cooker, which is usually a rectangular steam cabinet with a stainless steel mesh conveyor belt, the potatoes now emerge, thoroughly but not overcooked, and fall into a paddle mixer. This is normally of the U trough-type, with a rotating shaft fitted with T-shaped paddles at intervals I08