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Modelling of energy flows in potato crisp frying processes
Applied Energy, 2012Food frying is very energy intensive and in industrial potato crisp production lines frying is responsible for more than 90% of the total energy consumption of the process. This paper considers the energy flows in crisp frying using a First Law of Thermodynamics modelling approach which was verified against data from a potato crisp production line. The
H. Wu +3 more
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The influence of potato chemical composition on crisp texture
Food Chemistry, 2002The aim of this work was determination of the relationship between the texture of potato crisps and starch, nitrogen compounds, non-starch polysaccharides and lignin content. Analyses of five different potato varieties—“Aster”, “Karlena”, “Ania”, “Saturna”, “Panda” harvested in 1996 and 1997, were conducted on potato tubers, before and after peeling ...
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The effect of slice thickness on potato crisp yield and composition
Journal of Food Engineering, 1988Abstract Potato tubers of cv. Record UK were used to produce crisps (chips) of different slice thickness (40–70 thousandths of an inch; 1-1·75 mm approximately) using an industrial slicer. The slices were examined to determine maxumum thickness variability of each slice and the range of values produced at each set thickness.
M.H. Gamble, P. Rice
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Crust morphology and crispness development during deep-fat frying of potato
Food Research International, 2015Crust formation is an important factor in determining the crispness of French fries. This study aimed at unravelling detailed structural and textural properties of the crust in relation to crispness during frying as a function of the process temperature and time. X-ray tomography showed a larger overall pore volume at higher frying times, while a lower
van Koerten, K.N. +3 more
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Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique
Journal of Food Engineering, 2007Xiao Dong Chen
exaly