Potato Powder (also known as Potato Flour or Dehydrated Potato Flakes) at an industrial scale, the process must focus on preserving the starch structure and preventing oxidation (browning).

For a continuous system, here are the details for a line integrated with a Continuous Belt Dryer.

1. Process Flow & Machine Details

Step 1: Industrial Potato Peeler (Abrasive Type)

• Function: Continuous removal of skin using silicon carbide rollers.
• Capacity: Matched to your dryer input (e.g., 2000 kg/hr raw to get ~400-500 kg powder).
• Features: Includes a screw auger to move potatoes forward while water jets wash away the peel.

Step 2: High-Speed Centrifugal Slicer

• Function: Slicing potatoes into uniform thickness (usually 2mm–5mm).
• Detail: Uses a rotating head with stationary blades to ensure smooth surfaces, which helps in uniform blanching and drying.

Step 3: Continuous Steam Blancher

This is the most critical machine for powder quality.

• Mechanism: A screw or slat-belt conveyor carries slices through a tunnel of saturated steam (approx. 90°C – 95°C).
• Purpose: It deactivates enzymes (peroxidase) to prevent the powder from turning grey and partially gelatinizes the starch.
• Water Saving: Steam blanching is preferred over water blanching for powder because it retains more solids and uses less water.

Step 4: Continuous Multi-Layer Belt Dryer

• Design: Usually a 3-layer or 5-layer mesh belt system.
• Airflow: Cross-flow hot air (circulated by high-pressure fans).
• Zones: * Zone 1: High Temp (80°C) for rapid initial moisture removal.
• Zone 2: Moderate Temp (60°C) for deep core drying.
• Final Moisture: Reduces potato slices from 80% moisture to under 10%.

Step 5: Impact Pulverizer with Dust Collector

• Function: Grinds the dried "chips" into a fine 60–100 mesh powder.
• Cooling: Often equipped with a water-cooled jacket to prevent the starch from "burning" or clumping due to heat generated during grinding.

2. Technical Specifications (Sample 500 kg/hr Line)

3. Key Quality Requirements

• Color Retention: Sodium Metabisulfite (SMS) is often sprayed onto slices after blanching but before drying to maintain a bright white color.
• Uniformity: The belt dryer must have "turn-over" points (where slices drop from one belt to the next) to prevent wet spots in the center of the slices.
• Hygroscopic Handling: Potato powder absorbs moisture instantly. The grinding and packaging area must be humidity-controlled.

4. Comparison: Potato Starch vs. Potato Powder

It is important to distinguish between these two:

• Potato Powder (Your Request): Made by drying the whole potato (fiber + starch). Used for snacks (Pringles-style), bakeries, and thickeners.
• Potato Starch: Made by crushing and extracting only the starch. Used for industrial and high-end food textures.