sess09 2 jiang improvement of processing technology research and utilization of sweet potato and...
TRANSCRIPT
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Improvement of processing technology research and utilization of
sweet potato and its derived foods
Xie Jiang, Kirimi Sindi, Xie Kaiyun, Zhu Yongqing
1. Institute of Agro-products Processing Science and Technology of
Sichuan Academy of agricultural Sciences (SAAS)
2. Sweetpotat Action for Security and Health in Africa (SASHA)
3. CIP Liaison Office in Beijing, China (CCCAP)
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Sichuan
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In Sichuan, China,
SP ranks first both in China and in the world;
Favorite natural condition with hilly land and mountain area;
Agro-industry processing has been set up successfully
Name Area(million ha)
Production(million ton)
In Sichuan Province, P.R. China 0.87 15
Production and yield of Sweet-potato In Sichuan Province, P.R. China
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Sweetpotato (from fresh root
and putty)
Nutrition flour
(from fresh root)
Fresh fry chips & sticks (by vacuum &low temperature)
Candy
Cracker
Noodle (with wheat flour)
Instant flour
Noodle (with starch)
Ethanol(from fresh root)or dry chips Edible and fuel alcohol
Beverages (in powder form )
Biscuit
Snack foods (baked chips, fried chips, extruded in different shapes
Specialized flour for bread, pan cake etc.
Starch(from fresh root) Refined starch
Normal noodle
Residues
Modified starch
Animal feed
Foods manufacturing
Instant noodle
Main products from potato and sweetpotato
Beverages (in liquid form)
Traditional fresh fry chips (by high temperature)
Snack foods
Starch/noodle
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1.Puree technology and machine2.Flour technology and machine 3.Starch technology and machine4.Noodle technology and machine5.Snack foods technology and machine
1) fresh frying2) extruding 3) baking 4) re-constructed
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Processing in Rwanda
Flour processing Puree processing
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Progress in product development
Farmer sorting out SP roots
Manual biscuits making BiscuitsBiscuits packaged
New technology
A variety of products made
Some of final products
High end Vit A rich biscuit packages
Old technology
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Does it make economic sense to incorporate sweetpotato puree into bakery products?
A look at 3 commercial products in Rwanda
Sweetpotato puree +wheat flour + other ingredients
Bread(30% SP + 70% wheat) + others
7% decrease in per unit
production cost
Doughnuts (Mandazi)(40% SP + 60% Wheat) + others
15% decrease in per unit production
cost
Biscuits + other cookies
(45% SP + 55% wheat) + other
12 % decrease in per unit production
cost
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Sweet potato puree and its use
1. Energy saving2. Wide use (similar use as flour)3. Key improvement in technology
1) machine:peeling, mud extruder, sealed container
2) mix and ingredients to keep color and nutrition3) sterilization method to keep longer (compare with freezing method)
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What are the necessary conditions for sweetpotato products to be successful?
• It only makes sense to incorporate SP into products if:– Processors can increase their incomes – Have a marketing edge due to nutritional
content or any other desirable attributes– Technology is easy to adopt
• The products have to be better or as good as the 100% wheat based products
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1.Puree technology and machine2.Flour technology and machine 3.Starch technology and machine4.Noodle technology and machine5.Snack foods technology and machine
1) fresh frying2) extruding 3) baking 4) re-constructed
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Sweet potato flour New Technology for Flour Production System1) Chip drying technology (fresh, semi-gelatinized, full-gelatinized)2) Hot air current drying technology (beverage, food industry)3) Drum drying technology (flake products)
Key points:color , flavor, production drying, cost, final derived products)
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Ways of processing sweetpotato flour in China
Workshop in construction Pre-treatment-1 Pre-treatment-2
Microwave Hot air drying Smashing
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Products made with SP Flour
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New technology forSweetpotato flour (& Puree)
Method -1 Microwave +hot air drying
Method -2 Microwave +Current drying
1. Fresh –cut---microwave—hot air drying –sieve—packing--products
2 Fresh –cut---microwave—hot air drying –sieve—packing--products
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主要管理措施和管理经验
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Sweet potato puree and its use (yellow and purple)
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Comparison between sweet potato flour and puree
sweet potato flour sweet potato puree 1) Energy & cost larger small (no drying) save US$
by 100 , no sterilization
2) Nutrition loss some full (especially fresh method)
3) Flavour loss a little very few loss4) Derived use see later see later
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Sweet-potato flour and puree derived products1) biscuit 2) instant flour3) instant noodle (with corn etc.)4) cooking noodle5) cracker6) sweet potato candy (re-structured )7) complex chips8) restructured sweet-potato rice 9) beverage (in the form of flour)10) specialized flour for dumping, steamed bread etc.
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Processing technology development and cost comparison between SP flour and Puree
Raw Sweetpotato roots
Method 1Clean and chip
DrySolar or firewood or other
energy source
Mill into flour
Method 2Clean and boil
Marsh into puree
Processor incorporates the puree or flour into their products
Cost of puree per Kg = US
$ 0.3
Cots of flour per Kg= US
$ 1.2
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1.Puree technology and machine2.Flour technology and machine 3.Starch technology and machine4.Noodle technology and machine5.Snack foods technology and machine
1) fresh frying2) extruding 3) baking 4) re-constructed
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R & D by SAAS in processing1. Advanced processing technologies and machines in starch
R & D by SAAS since 1990s’
1. Starch seriesrefined starch, modified starch, noodle, instant
noodle, They have formed an agro-industry processing
With:1. Sweet-potato and other root & tuber crops of cassava, canna etc., 2. together with corn, wheat flour etc.
2. Other products (foods)Instant food, canned food, beverages, dehydrated products etc.
With:Fruits, Vegetables, Meats
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Potato and Sweet potato starch processing system
Coarse starch (medium scale or small scale by farmers)
Refined starch (medium and large scale)
Instant noodle 45%Noodle (for cooking) 35%
Series products Food industry 10%Family cooking 8%Modified starch 2%
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Various starch processing machine and facilities
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Starch processing machine and facilities
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Potato and Sweet potato starch processing procedureImproved starch procedure, machine and its operation:
Fresh root wash smashing filtration “sour liquid”
deposit refining deposit exchange water
dehydration drying
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Starch machines
Main improved machines• washing machine (cage washer, vertical washer inclined
lifter,)
• smashing machine (multi-function hammer machine,saw-drum machine )
• separating machine• refining machine (centrifuge, cyclone)
• drying machine (hot current machine)
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Medium scale Starch processing machine and facilities
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Refined starch for Cooking
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1.Puree technology and machine2.Flour technology and machine 3.Starch technology and machine4.Noodle technology and machine5.Snack foods technology and machine
1) fresh frying2) extruding 3) baking 4) re-constructed
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Noodle processing new technology1. Extruding method (popular)
(by extruder with single or double screws, quality of tolerance)2. Heated extruding method (popular)
(heated by water)3. Hot water gelatinizing method (popular)
a) Mixing & beating by hand by manualb) Mixing & beating by hand by machine
4. Sheeting method (in large scale)with the sheeting noodle machine line
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Heated and non-heated extruding methodstarch mixing extruding
cutting cooling separating
freezing drying packing
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2) It is the same convenient as wheat instant noodle3) special mouth feeling and nutrition:
special tolerant characteristics come from sweet potato and potato starchwhole nutrition instant noodle---by fresh rootshave been made into varies of instant foods ----by combining with rice, other crops etc.
Starch instant noodle
1) Production chaincoarse starch→ refined
starch(starch quality, starch quantity, profit to farmers, bigger processors and sellers)
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starch mixing vacuum treating
extruding cooling freezing
separating drying packing
Hot water gelatinizing method
Traditional Modern
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Sheeting methodstarch mixing sheeting steaming
cooling aging cutting
shaping drying packing
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Possibilities of working as a family enterprise and modern factory making noodles
Family enterprises Modern factory
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Sun Drying
Heat based drying chamberModern factory for noodle processing
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Instant noodle processed by extruding mechine in SAAS
Various noodle products
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1 2 3 4 5 6 7 8Sheeting method: 1, 2, 6, 7, 8Extruding method: 4Manual method: 5
Noodle series
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Form Average unit Price Total amount/Price(RMB Yuan)
Added value (compared with the fresh root )
Fresh root of sweet potato
0. 5RMB Yuan/Kg 1 ton/500 RMB (US$ 82.6)
Coarse starch 4.0RMB Yuan/Kg 160Kg/640RMB(US$ 105.7) 0 %
Refined starch 6.0RMB Yuan/Kg 152Kg/912 RMB(US$ 150.7) 42.5%
Instant noodle 15.0 RMB Yuan/Kg 137Kg/2055 RMB(US$ 339.7) 221 %
In sweet potato planting area: an ordinary farmer family, 10ton fresh root/year, 1.5ton starch/year, net profit 1600 RMB (about US$246 )
Analysis of starch and noodle processing economy effect
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1.Puree technology and machine2.Flour technology and machine 3.Starch technology and machine4.Noodle technology and machine5.Snack foods technology and machine
1) fresh frying2) extruding 3) baking 4) re-constructed
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Some Snack Food Processing Methods in China
1. High temperature frying products (chips)Fresh roots→ washing → peeling → cutting →heating
→ drying → frying → seasoning → packing
2. Vacuum frying products (chips, sticks)
Fresh roots→ washing → peeling → cutting →drying → frying → seasoning → packing
Feature of technology and products :1) lower temperature2) better quality (in color, crisp, nutrition)3) medium and small production scale
Products (chips & sticks):sweet potato, potato, taro, vegetables, fruits, etc.
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Vacuum frying machine(frying,
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Potato Sweetpotato
Snack foods made through vacuum frying method
Potato
Potato chip/crisp
Broad bean
French fries
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1.Puree technology and machine2.Flour technology and machine 3.Starch technology and machine4.Noodle technology and machine5.Snack foods technology and machine
1) fresh frying2) extruding 3) baking 4) re-constructed
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Sweet-potato snack food (re-structured )
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1.Puree technology and machine2.Flour technology and machine 3.Starch technology and machine4.Noodle technology and machine5.Snack foods technology and machine
1) fresh frying2) extruding 3) baking 4) re-constructed
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Baking
1. Sweet potato candy1) fresh root→ sugar soaking and boiling→ drying2) fresh root/flour→ mixing-shaping→ baking
1. Sweet-potato candy(re-structured )
2. Biscuit from fresh roots & flour
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1.Puree technology and machine2.Flour technology and machine 3.Starch technology and machine4.Noodle technology and machine5.Snack foods technology and machine
1) fresh frying2) extruding 3) baking 4) re-constructed
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Re-constructed
2. Restructured chips1) sweet potato cracker from fresh roots & flour2) Fried chips from flour and fresh roots3) Biscuit from fresh roots & flour
1. sweet potato cracker fromfresh roots & flour
2. Fried chips from flourand fresh roots
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Sweet potato biscuit(with higher percentage of sweet potato flour)
2. Derived products of Sweet-potato flour
Sweet-potato biscuit
Dumping flour from sweet potatoand waxy rice
Purple sweet-potato complex riceby re-structured method
purple sweet potato noodle with wheat four
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Sweet-potato beverage production
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Future fields of research
1. Pre-harvest field – New varieties for special processing
products with specific characteristic– Better and large storage facilities and
technology for prolonged processing materials storage
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Other areas of research
• Changing tastes and preferences of eating habit
• Development of new products and processing technology
– Products rich in ß-carotene and anthocyanin– Non-oil method by baking products
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Other areas of development• International cooperation in R & D from
variety to storage and processing• Better policy framework and effective
investment to promote processing
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Thank you