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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.
Put the potatoes in the dark after they've dried in the open for a short time. Don't leave them in burlap bags or other containers where light can penetrate and start them greening. If possible, storage potatoes should have a short drying or curing period of one to two weeks after the harvest. Curing allows any slight cuts or bruises on the potatoes to heal rapidly. Keep the tubers in a dark place with temperatures around 55Â° to 60Â° F with high humidity of up to 85 or 95 percent. After a curing period, move the potatoes to a much cooler, dark place for winter storage. Experts recommend 35Â° to 40Â° F with moderate humidity and ventilation.