RU2051560C1 - Method for preparation of potatoes for storage - Google Patents

Abstract

FIELD: storage of potatoes. SUBSTANCE: method involves layer-by-layer dusting of potatoes placed in a store with tuff (heulandite-mordenite-zeolite) powder with particles smaller than 0.20 mm. The amount of powder is 4-6% of the mass of potatoes. EFFECT: less decay; improved potato keeping property.

Description

 The invention relates to technology bookmarks for winter storage of fresh potatoes in order to reduce the proportion of rotten potatoes.

 A known method of preserving potatoes [1] by pouring it at a concentration of 0.1-1.5% by weight of the potato with expanded vermiculite with a dispersion of 0.4-12.5 mm, treated with 5.5-10.0% aqueous solution of carbonate or alkali metal bicarbonate to a moisture content of vermiculite of 3.5-15.0% As a result, during the period of winter storage, the proportion of high-quality tubers increases by a maximum of 1.32 times. Another advantage of the method is its sanitary-hygienic safety.

 The disadvantages of the method are: the complexity of the technology, low technical result in increasing the safety of potatoes and the use of scarce building materials.

 A known method of preserving early cabbage [2] using dispersed natural zeolite to a powder particle size of less than 0.2 mm, poured onto the bottom of containers without contact with cabbage. It is indicated that a positive effect for 35 days. storage of cabbage was comparable to a similar attainable sprinkling of cabbage with vermiculite. The positive effect of these adsorbents is due to the absorption of excess moisture and toxic metabolic products. This prototype is inadequate to the known method for conserved food product, although there are certain similarities in the proposed mechanism of action.

 However, focusing on the low efficiency of vermiculite for preserving potatoes (the rot fraction decreases only 1.32 times of the adsorbent), we can assume the same low efficiency of zeolite for this, if it is poured contactlessly on the bottom of the container. This is the main disadvantage of this analogue.

The closest analogue to the intended purpose and material is the method of preserving fruits and vegetables, including potatoes [3] by placing a composite material of powdery mordenite-containing zeolite tuff saturated with sulfur dioxide (6.7 g SO ₂ per 100 g zeolite) in the form of compact gas-permeable packages of 100 g on top of vegetables or potatoes. The composition during 5 months of storage of vegetables emits SO ₂ , destroying spores and microbes in the air. The result is some (not exactly defined) positive effect in preserving potatoes.

The disadvantages of the method, in addition to the lack of an exact technical result for potatoes, are the following: the sanitary-hygienic harmfulness of the method, since SO _{2 is a} toxic admixture in the air; high energy costs in preparatory operations (dispersing zeolite, fractioned sieving, high temperature dehydration of zeolite; high costs for dosed saturation of the zeolite powder with gas and its subsequent packaging in glass cloth containers with subsequent sealing in plastic packaging. The calculation according to the data shows that this method is used the maximum permissible concentration of SO ₂ in the vegetable warehouse will be exceeded by at least 10 times. In the method, zeolite plays the auxiliary role of a specific container for SO ₂ .

 The aim of the present invention is the use of zeolite tuff as the main substance that comes into contact with potatoes, with the achievement of a simpler and more economical way of guaranteed positive effect in preserving potatoes.

 The goal is achieved by dusting potatoes with dispersed heylandite-mordenite zeolite tuff (to a dispersion of less than 0.20 mm) at a concentration of 4-6% by weight of the laid potatoes. The optimum concentration was determined by production tests and is due to two "warring" factors: the need to increase the concentration of the adsorbent to increase the intensity of adsorption of spores and microbes along with water vapor on the adsorbent; the need for free heat and mass transfer of tubers with the environment to ensure the respiration of tubers. The degree of dispersion of the zeolite tuff was dictated both by the need to achieve the optimum adsorption capacity (2.9-5.0 mmol / g) of the zeolite, and by ensuring good contact and adhesion of the zeolite to tubers.

The proposed method of storing potatoes is harmless in hygiene and is effective for better preservation of potatoes. A batch of potatoes consisting of a mixture of three potato varieties common in the Krasnoyarsk Territory was subjected to production tests; Priekulsky early, Adretta and the hybrid "Lorch + Berlichingen." Dried potatoes were dusted at different concentrations with dispersed heylandite-mordenite zeolite tuff from the Pashenskoye deposit (143 km from Krasnoyarsk) in layers in wooden containers. Potatoes storage lasted for 7 months at a temperature of 2-6 ^{° C} and humidity of 85-90% potato rejection is then carried out and analyzes its quality by standard methods. The result is a guaranteed reduction in the percentage of rot by 2-3 times with the harmlessness of the adsorbent and some positive effect on the quality parameters of potatoes.

Claims (1)

 METHOD FOR PREPARING FOR POTATO STORAGE, which provides for the introduction of mordenite-containing zeolite tuff when laying for storage, characterized in that as a mordenite-containing zeolite tuff, powdered helandite-mordenite zeolite tuff with a particle size of less than 0.20 mm in the amount of 4-6% potatoes from 4-6% potato while the application is carried out by layer-by-layer dusting.