French fried processing

A wash water stream from a frozen french fries processing plant gives a TOC (total organic carbon) reading of 1.1% (by weight) as it enters the extended aeration facilities. 

Processing raw food reduced disulfoton levels in some potato products (Kleinschmidt 1971). Total residues were reduced by 35% with lye peeling. Lye peeling plus the first water blanching reduced the total disulfoton residue on a dry weight basis by 58, 74 and 61 % for french fries, dehydrated potato cubes and dehydrated mashed potatoes, respectively. 

The potato is processed into French fries (chips in the UK) and chips (crisps in the UK), and is used for dried products and starch production. In North America and some European countries between 50 and 60% of the crop is processed (Li et al., 2006 Kirkman, 2007). Furthermore, processors are building factories in countries where the potato is primarily grown as a staple... 

For more detailed discussion of potato product quality assessment and assurance, the book Total Quality Assurance for the Food Industries (Gould, 2001) is essential reading, and for frozen French fried potatoes we especially recommend Hui s chapter of the Handbook of Vegetable Preservation and Processing (Hui, 2004). 

Gould, W. A. (1999f). Appendix 4 USA Standards for Grades offrozen French fried potatoes. In W. A. Gould (Ed.), Potato Production, Processing and Technology (pp. 217-231). CTI Publications, Inc, Timonium, Maryland, USA. 

Color is important in all forms of potato products, boiled, baked, fried, and chipped. Where a limited number of broad classifications are used, as in some commercial processing situations, use is made of visual reference charts showing a limited range of colors. Such charts are available for French fiies (Munsell USDA Frozen French Fry Standard, X-Rite Right On Colour) and for potato chips (Colour Standards Reference Chart for Potato Chips, Snack Food Association). 

Potatoes are destined to either the fresh market (boiled, baked) or for further processing (chips, French fries). The potato crop can be separated into late- or early-crop based on their maturity at... 

Culled) food potatoes are not normally used because of their low dry matter content (glassy potatoes) and relatively small starch granules,5 which are more difficult to process. When the price of food potatoes is low due to overproduction (culled) food potatoes are sometimes processed between the starch campaigns in Europe. Reclaimed potato starch, which is starch recovered from the process waters from other potato processing industries (French fry, chip/crisp and potato puree manufacturers) is processed on a small scale in Europe and North America. 

In chemical reactions, the rate-determining step works in much the same way. From a conceptual standpoint, consider a reaction with two elementary steps where the first step is the slow one (the rate-determining step). The concentration of the reactants in the first step is far more important than the concentration of the additional reactants in the second step. That is because the second step can t start until the first step has been completed. In our fast-food example, it s the equivalent of saying that you can t speed up the process by adding more cashiers. You can have fifty cashiers, but if there are no french fries for them to pick up, they can t do anything. 

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