Objective measurements of french fried potato quality. Laboratory techniques for research use

Abstract

Processing French fried potatoes on a laboratory scale presents many problems. These problems involve sampling, elimination of variables such as those due to specific gravity, freezing, and frozen storage. Techniques are presented for sampling, slicing, blanching, frying, agitation, draining, freezing, elimination of sublimation in storage and reheating. In… (More)
DOI: 10.1007/BF02863047

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