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For recovering potato protein from the wastewater by foam separation, Weijenberg and Mulder (1978) investigated the gasâliquid interfacial adsorption of the protein in the liquid phase as a function of potato protein concentration, temperature, pH and sodium chloride addition.
In general, the optimum, long-term storage temperature for processing potatoes is approximately 45Â° F. For fresh market potatoes, a temperature of 40Â° F. is recommended. Seed potatoes may be stored at slightly lower temperatures (38Â° to 40Â° F.) for better weight loss and sprout control.