Potato crisps, production

Bott [1989] has described a process in the food industry, where a number of heat transfer surfaces are subject to different fouling mechanisms. Fig. 16.18 illustrates a potato crisp production unit. 

Even the provenance of products such as potato crisps, or the effect of recent weather conditions, may be of interest to some consumers. For information regarding nutrients, retailers may wish to refer consumers to the relevant literature. 

It also appears that traditional forms of food processing may not be as safe as expected. The example of the formation of acrylamide in different heat-processed foods may be cited (see Chapter 13 of this volume). However, there are no incontrovertible answers to the questions is acrylamide in food harmful for consumers , and what is the average intake The American Council on Science and Health states that there is no credible evidence that acrylamide in foods poses human cancer risk. New Zealand food safety experts, using a no observable adverse effect level for acrylamide of 0.1 mg per kg bodyweight, also estimate that people eating fried potatos and crisps (products suspected to contain the largest amounts of acrylamide) are a very low risk of cancer from this source. European Union experts decided that the risk of exposure to polyacrylamide in food remains undetermined (Sharp, 2003). 

The direct immersion of foods in hot oil, that is, frying, also generates steam within the exposed material. An example is the commercial production of potato crisps. As the potato slices pass trough the fryer, they are exposed to temperatures... 

Nutrition should be low in copper. Patients must avoid foodstuffs and beverages containing copper, e. g. edible offal, nuts, cocoa products, mushrooms, potato crisps, rye flour, oat flakes, beans, dried figs, certain types of cheese, meat and fish, pineapple, mineral water (see relevant lists as to the composition of foodstuffs and copper content in food). Vegetarian food, from which copper cannot be easily mobilized, is therefore recommended. Cooking utensils containing copper should not be used. Alcohol is strictly forbidden. 

The higher melting point of polypropylene (170 °C) compared with HDPE (135 °C) makes it more suitable for fibre applications, and 30% of the production goes into carpets and ropes. About 20% is used in the form of oriented polypropylene film for wrapping potato crisps, cigarettes, etc. where good clarity is required. 

Butylated hydroxytoluene is an additive used as an antioxidant in foods, such as packet cake mixes, potato crisps, salted peanuts, and dehydrated mashed potatoes. In March 1990 the Danish Product Register listed 440 products containing butylated hydroxytoluene the content was below 50 ppm in 66% of these products the main categories were paints/lacquers and hardeners for paints, glues, and fillers [19 ]. The safety of butylated hydroxytoluene, and of a number of other food additives, has been critically reviewed in a Danish report [20 ]. 

Sterol oxidation products are found in stored oils and especially in oils used for deep frying, therefore these products are also present in fried potato chips (Table 3.50), fried potato crisps and other fried products. Sterol oxidation products are also found in lipids of dried foods, such as dried milk or eggs. 

Depending on the composition, a certain degradation of tocopherols/tocotrienols was found during storage of potato crisps. But after 24 weeks of storage, about 30 mg/100 g tocopherols/tocotrienols were detectable in all the products. No degradation of tocopherols/tocotrienols took place (results not shown) in Berlin doughnuts stored over 12 weeks at -18°C. 

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... 

Nowadays potato is one of the major food crops in the world. Heavy yields can be grown relatively cheaply in a wide variety of soils and climates, and potatoes are one of the mainstays in the diet of people in many parts of the world. In 2005 total EU 25 (Europe of the 25) potato production reached 58 848 0731, with yields of 29.2 t/ha and a cultivation area of 1 985 358 ha (British Potato Council, 2007). Thus, potato processing and potato products are popular and acceptable throughout Europe. Figure 7.1 shows the 2005 production and external trade in processed potatoes for the European Union (25 countries). The main item is frozen potatoes, including prefried, at 3 414 9311, followed by potatoes prepared or preserved as potato chips or crisps, 1 647 9501 dried potatoes in the form of flour, meal, flakes, granules, and flakes, 280 3771 potatoes prepared or preserved in the form of flour, meal, or flakes (excluding frozen, dried, crisps), 207 0371 and 18 9861 of dried potatoes not further prepared (Eurostat, 2005). Frozen potato products account for more than 61% of all potatoes that are processed, crisps for... 

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