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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.
Freezing keeps potatoes safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality. The quality of the frozen potatoes is maintained best in a very cold freezer (deep freezer), and one that keeps them frozen completely with no thaw cycles.