Improvement of processing
technology research and utilization of
sweet potato and its derived foods
Xie Jiang, Kirimi Sind...
Sichuan
In Sichuan, China,
SP ranks first both in China and in the world;
Favorite natural condition with hilly land and mountain ...
Sweet
potato
(from fresh root
and putty)
Nutrition flour
(from fresh root)
Fresh fry chips & sticks (by vacuum &low temper...
1.Puree technology and machine
2.Flour technology and machine
3.Starch technology and machine
4.Noodle technology and mach...
Processing in Rwanda
Flour processing Puree processing
Progress in product development
Farmer sorting out
SP roots
Manual biscuits making Biscuits
Biscuits packaged
New
technolo...
Does it make economic sense to incorporate
sweetpotato puree into bakery products?
A look at 3 commercial products in Rwan...
Sweet potato puree and its use
1. Energy saving
2. Wide use (similar use as flour)
3. Key improvement in technology
1) mac...
What are the necessary conditions for
sweetpotato products to be successful?
• It only makes sense to incorporate SP into
...
1.Puree technology and machine
2.Flour technology and machine
3.Starch technology and machine
4.Noodle technology and mach...
Sweet potato flour
New Technology for Flour Production System
1) Chip drying technology (fresh, semi-gelatinized, full-gel...
Ways of processing sweetpotato flour in China
Workshop in construction Pre-treatment-1 Pre-treatment-2
Microwave Hot air d...
Products made
with SP Flour
New technology for
Sweetpotato flour (& Puree)
Method -1 Microwave +hot air drying
Method -2 Microwave +Current drying
1. ...
主要管理措施和管理经验
Sweet potato puree and its use (yellow and purple)
Comparison between
sweet potato flour and puree
sweet potato flour sweet potato puree
1) Energy & cost larger small (no dr...
Sweet-potato flour and puree derived products
1) biscuit
2) instant flour
3) instant noodle (with corn etc.)
4) cooking no...
Processing technology development and cost
comparison between SP flour and Puree
Raw Sweetpotato roots
Method 1
Clean and ...
1.Puree technology and machine
2.Flour technology and machine
3.Starch technology and machine
4.Noodle technology and mach...
R & D by SAAS in processing
1. Advanced processing technologies and machines in starch
R & D by SAAS since 1990s’
1. Starc...
Potato and Sweet potato starch processing system
Coarse starch (medium scale or small scale by farmers)
Refined starch (me...
Various starch processing machine and facilities
Starch processing machine and facilities
Potato and Sweet potato starch processing procedure
Improved starch procedure, machine and its operation:
Fresh root wash ...
Starch machines
Main improved machines
• washing machine (cage washer, vertical washer inclined
lifter,)
• smashing machin...
Medium scale Starch processing machine
and facilities
Refined starch for Cooking
1.Puree technology and machine
2.Flour technology and machine
3.Starch technology and machine
4.Noodle technology and mach...
Noodle processing new technology
1. Extruding method (popular)
(by extruder with single or double screws, quality of toler...
Heated and non-heated extruding method
starch mixing extruding
cutting cooling separating
freezing drying packing
2) It is the same convenient as wheat instant noodle
3) special mouth feeling and nutrition:
special tolerant characterist...
starch mixing vacuum treating
extruding cooling freezing
separating drying packing
Hot water gelatinizing method
Tradition...
Sheeting method
starch mixing sheeting steaming
cooling aging cutting
shaping drying packing
Possibilities of working as a family enterprise
and modern factory making noodles
Family enterprises Modern factory
Sun Drying
Heat based drying chamberModern factory for noodle processing
Instant noodle processed by extruding mechine in SAAS
Various noodle products
1 2 3 4 5 6 7 8
Sheeting method: 1, 2, 6, 7, 8
Extruding method: 4
Manual method: 5
Noodle series
Form Average unit Price Total amount/Price
(RMB Yuan)
Added value
(compared with
the fresh root )
Fresh root of
sweet pota...
1.Puree technology and machine
2.Flour technology and machine
3.Starch technology and machine
4.Noodle technology and mach...
Some Snack Food Processing
Methods in China
1. High temperature frying products (chips)
Fresh roots→ washing → peeling → c...
Vacuum frying machine
(frying,
Potato Sweetpotato
Snack foods
made through
vacuum frying
method
Potato
Potato chip/crisp
Broad bean
French fries
1.Puree technology and machine
2.Flour technology and machine
3.Starch technology and machine
4.Noodle technology and mach...
Sweet-potato snack
food (re-structured )
1.Puree technology and machine
2.Flour technology and machine
3.Starch technology and machine
4.Noodle technology and mach...
Baking
1. Sweet potato candy
1) fresh root→ sugar soaking and boiling→ drying
2) fresh root/flour→ mixing-shaping→ baking
...
1.Puree technology and machine
2.Flour technology and machine
3.Starch technology and machine
4.Noodle technology and mach...
Re-constructed
2. Restructured chips
1) sweet potato cracker from fresh roots & flour
2) Fried chips from flour and fresh ...
Sweet potato biscuit
(with higher percentage of sweet potato flour)
2. Derived products of Sweet-potato flour
Sweet-potato...
Sweet-potato beverage production
Future fields of research
1. Pre-harvest field
– New varieties for special processing
products with specific characteristi...
Other areas of research
• Changing tastes and preferences of
eating habit
• Development of new products and
processing tec...
Other areas of development
• International cooperation in R & D from
variety to storage and processing
• Better policy fra...
Thank you
Sess09 2 jiang   improvement of processing technology research and utilization of sweet potato and its derived foods
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Sess09 2 jiang improvement of processing technology research and utilization of sweet potato and its derived foods

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Sess09 2 jiang improvement of processing technology research and utilization of sweet potato and its derived foods

  1. 1. 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)
  2. 2. Sichuan
  3. 3. 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
  4. 4. Sweet potato (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
  5. 5. 1.Puree technology and machine 2.Flour technology and machine 3.Starch technology and machine 4.Noodle technology and machine 5.Snack foods technology and machine 1) fresh frying 2) extruding 3) baking 4) re-constructed
  6. 6. Processing in Rwanda Flour processing Puree processing
  7. 7. Progress in product development Farmer sorting out SP roots Manual biscuits making Biscuits Biscuits packaged New technology A variety of products made Some of final products High end Vit A rich biscuit packages Old technology
  8. 8. 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
  9. 9. Sweet potato puree and its use 1. Energy saving 2. 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 nutrition 3) sterilization method to keep longer (compare with freezing method)
  10. 10. 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
  11. 11. 1.Puree technology and machine 2.Flour technology and machine 3.Starch technology and machine 4.Noodle technology and machine 5.Snack foods technology and machine 1) fresh frying 2) extruding 3) baking 4) re-constructed
  12. 12. Sweet potato flour New Technology for Flour Production System 1) 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)
  13. 13. Ways of processing sweetpotato flour in China Workshop in construction Pre-treatment-1 Pre-treatment-2 Microwave Hot air drying Smashing
  14. 14. Products made with SP Flour
  15. 15. New technology for Sweetpotato 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
  16. 16. 主要管理措施和管理经验
  17. 17. Sweet potato puree and its use (yellow and purple)
  18. 18. 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 loss 4) Derived use see later see later
  19. 19. Sweet-potato flour and puree derived products 1) biscuit 2) instant flour 3) instant noodle (with corn etc.) 4) cooking noodle 5) cracker 6) sweet potato candy (re-structured ) 7) complex chips 8) restructured sweet-potato rice 9) beverage (in the form of flour) 10) specialized flour for dumping, steamed bread etc.
  20. 20. Processing technology development and cost comparison between SP flour and Puree Raw Sweetpotato roots Method 1 Clean and chip Dry Solar or firewood or other energy source Mill into flour Method 2 Clean 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
  21. 21. 1.Puree technology and machine 2.Flour technology and machine 3.Starch technology and machine 4.Noodle technology and machine 5.Snack foods technology and machine 1) fresh frying 2) extruding 3) baking 4) re-constructed
  22. 22. R & D by SAAS in processing 1. Advanced processing technologies and machines in starch R & D by SAAS since 1990s’ 1. Starch series refined 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
  23. 23. 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%
  24. 24. Various starch processing machine and facilities
  25. 25. Starch processing machine and facilities
  26. 26. Potato and Sweet potato starch processing procedure Improved starch procedure, machine and its operation: Fresh root wash smashing filtration “sour liquid” deposit refining deposit exchange water dehydration drying
  27. 27. 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)
  28. 28. Medium scale Starch processing machine and facilities
  29. 29. Refined starch for Cooking
  30. 30. 1.Puree technology and machine 2.Flour technology and machine 3.Starch technology and machine 4.Noodle technology and machine 5.Snack foods technology and machine 1) fresh frying 2) extruding 3) baking 4) re-constructed
  31. 31. Noodle processing new technology 1. 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 manual b) Mixing & beating by hand by machine 4. Sheeting method (in large scale) with the sheeting noodle machine line
  32. 32. Heated and non-heated extruding method starch mixing extruding cutting cooling separating freezing drying packing
  33. 33. 2) It is the same convenient as wheat instant noodle 3) special mouth feeling and nutrition: special tolerant characteristics come from sweet potato and potato starch whole nutrition instant noodle---by fresh roots have been made into varies of instant foods ----by combining with rice, other crops etc. Starch instant noodle 1) Production chain coarse starch→ refined starch (starch quality, starch quantity, profit to farmers, bigger processors and sellers)
  34. 34. starch mixing vacuum treating extruding cooling freezing separating drying packing Hot water gelatinizing method Traditional Modern
  35. 35. Sheeting method starch mixing sheeting steaming cooling aging cutting shaping drying packing
  36. 36. Possibilities of working as a family enterprise and modern factory making noodles Family enterprises Modern factory
  37. 37. Sun Drying Heat based drying chamberModern factory for noodle processing
  38. 38. Instant noodle processed by extruding mechine in SAAS Various noodle products
  39. 39. 1 2 3 4 5 6 7 8 Sheeting method: 1, 2, 6, 7, 8 Extruding method: 4 Manual method: 5 Noodle series
  40. 40. 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
  41. 41. 1.Puree technology and machine 2.Flour technology and machine 3.Starch technology and machine 4.Noodle technology and machine 5.Snack foods technology and machine 1) fresh frying 2) extruding 3) baking 4) re-constructed
  42. 42. 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 temperature 2) better quality (in color, crisp, nutrition) 3) medium and small production scale Products (chips & sticks): sweet potato, potato, taro, vegetables, fruits, etc.
  43. 43. Vacuum frying machine (frying,
  44. 44. Potato Sweetpotato Snack foods made through vacuum frying method Potato Potato chip/crisp Broad bean French fries
  45. 45. 1.Puree technology and machine 2.Flour technology and machine 3.Starch technology and machine 4.Noodle technology and machine 5.Snack foods technology and machine 1) fresh frying 2) extruding 3) baking 4) re-constructed
  46. 46. Sweet-potato snack food (re-structured )
  47. 47. 1.Puree technology and machine 2.Flour technology and machine 3.Starch technology and machine 4.Noodle technology and machine 5.Snack foods technology and machine 1) fresh frying 2) extruding 3) baking 4) re-constructed
  48. 48. Baking 1. Sweet potato candy 1) fresh root→ sugar soaking and boiling→ drying 2) fresh root/flour→ mixing-shaping→ baking 1. Sweet-potato candy (re-structured ) 2. Biscuit from fresh roots & flour
  49. 49. 1.Puree technology and machine 2.Flour technology and machine 3.Starch technology and machine 4.Noodle technology and machine 5.Snack foods technology and machine 1) fresh frying 2) extruding 3) baking 4) re-constructed
  50. 50. Re-constructed 2. Restructured chips 1) sweet potato cracker from fresh roots & flour 2) Fried chips from flour and fresh roots 3) Biscuit from fresh roots & flour 1. sweet potato cracker from fresh roots & flour 2. Fried chips from flour and fresh roots
  51. 51. Sweet potato biscuit (with higher percentage of sweet potato flour) 2. Derived products of Sweet-potato flour Sweet-potato biscuit Dumping flour from sweet potato and waxy rice Purple sweet-potato complex rice by re-structured method purple sweet potato noodle with wheat four
  52. 52. Sweet-potato beverage production
  53. 53. 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
  54. 54. 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
  55. 55. Other areas of development • International cooperation in R & D from variety to storage and processing • Better policy framework and effective investment to promote processing
  56. 56. Thank you

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