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Optimizing the Color of French Fries: A Review
Journal of Culinary Science & Technology, 2014The color of french fries is one of the quality factors considered when making a decision to purchase and ultimately consume the food product. The current review is focused on some strategies that might be used to obtain french fries with acceptable color. The review has shown that scientific research has produced some simple methods that might be used
Batsirai Chipurura +2 more
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Automatic French fries making machine
2016 International Conference on Control, Instrumentation, Communication and Computational Technologies (ICCICCT), 2016Automatic French Fries making machine which will be useful in the small scale industries is proposed at a low cost. The production process mainly comprises of the following steps such as Blanching, Peeling, Slicing, Frying[1],[4] and the mixing process. These potatoes are washed and the skin is peeled off.
J Balavignesh +2 more
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Flavor Release from French Fries
2005Flavor release from French fries was measured with the MS-NOSE using both panelists and a mouth-model system. The identity of several volatiles measured with the MS-NOSE was verified with MS-MS. The effect of frying time and the effect of adding salt on I-max (maximum intensity of compounds) and on (time of maximum intensity of compounds) were ...
Loon, W.A.M. +4 more
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Manufacturing of par-fried French-fries
Journal of Food Engineering, 2004Derk Somsen +2 more
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Microwave heating instead of blanching to produce low-fat French fries
Innovative Food Science and Emerging Technologies, 2023Rana Muhammad Aadil +2 more
exaly