Process of manufacture

CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 13 : Frying

Process of manufacture

  • The conditioned potatoes are conveyed to a peeler washer.
  • Potatoes are peeled with lye or steam, sometimes abrasive peelers are used.
  • Peeled potatoes are conveyed over trimmers and sliced in rotary type cutter.
  • Potatoes are cut along the long axis to get long cut, washed to remove surface starch.
  • Chips are blanched in hot water (60-85ºC) blanching gives uniform colour to fried chips.
  • The excess water in blanched chips is removed by blowing warm air.
  • Potato chips are fried in continuous fryer. The oil may be cotton seed oil or mixture of hydrogenated and non hydrogenated oil. Antioxidant beta hydroxyl anisole is used (0.2 %) to extend the shelf life of chips.
  • Temperature ranges between 160-180ºC
  • The recommended frying parameters for finished fried chips is 5 minutes at 180ºC and for par fried 3 min at 180ºC.
  • Excess fat is removed by possessing the product immediately after removing from fryer over vibrating screen and fat is allowed to drain.
  • The product is air cooled for about 20 minutes.
  • The product is packed in polyethylene/polypropylene bags in cartons.
  • One hundred kg of potatoes and 10 kg of oil will yield about 25 kg of chips
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Last modified: Thursday, 12 January 2012, 10:56 AM