Potato strips

Type of dryer tions, extracts, milk, blood, waste liquors, rubber latex, etc. gents, calcium carbonate, bentonite, clay sbp, lead concentrates, etc. trifuged sobds, starch, etc. dry. Examples centrifuged precipitates, pigments, clay, cement. ores, potato strips, synthetic rubber. objects, rayon skeins, lumber. sheets. her sheets. 

Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., and Marinos-Kouris, D. (2001a). Effect of pre-treatment on viscoelastic behavior of potato strips. ]. Food Eng. 50,11-17. 

Moyano, P. and Berna, A. (2002). Modeling water loss during frying of potato strips Effect of solute impregnation. Drying Technol. 20(7), 1303-1318. 

There is also an Urschel model CC sheer, able to produce flat potato slices, standard Crinkle, V slices, oval shreds, crescent shred, V shred, and strip cuts. Then there is the Urschel model GRL strip cutter, designed specifically for cutting plain and crinkle cut potato strips with slice thicknesses up to 14 mm and crosscut knife cuts from 7.1 to 22.2 mm. 

Alvarez, M. D., Morillo, M. J., Canet, W. (2000). Characterization of frying process of fresh and blanched potato strips using surface response methodology. Fur. Food Res. Techrwl, 211,326-335. 

Figure 11.6 Acrylamide content vs. color difference parameter AE for potato strips fried at 150, 1 70, and 1 90°C for different pre-treatments (reprinted with permission from J. Food Eng., 2007, 19, 1287-1294).

Pedreschi, F., Aguilera, J. M., Pyle,L. (2001). Textural characterization and kinetics of potato strips during frying. 

Pedreschi, F., Kaack, K., Granby, K. (2006). Acrylamide content and color development in fried potato strips. Food Research International, 39, 40 6. 

Krokida,M. K.,Oreopoulou,Z. B.,Maroulis,D., Marinos-Kouris,D. (2001). Deep fat frying of potato strips-quality issues. Drying Technology, 19, 879-935. 

Rimac-Brncic, S., Lelas, V., Rade, D., and Simundic, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering, 64(2), 237-241. 

Pedreschi et al. [204] investigated acrylamide formation and changes in color of fried potato strips in relation to frying temperature. Acrylamide formation decreased dramatically as the frying temperature decreased from 190°C to 150°C. Color showed high correlations with French fry acrylamide content. 

The saturated CFAM, isolated by silver-ion HPLC from high-oleate and normal sunflower oils used in a small-seale frying operation of potato strips (7,23), were shown by GC to be composed of two different groups of CFAM (Fig. 6). The first group (q-x) was presumably derived from oleate and constituted a greater proportion of the total CFAM in high-oleate ( 67%) compared with normal ( 25%) sunflower... 

Potato strips are usually dried in concurrent rotary dryers of 1-3 m diameter and 5-15 m length. The inlet and outlet air temperatures are about 500°C and 100°C, respectively. The fresh potato strips are prepared by the sheer similar to one used in the sugar industry. The potato strips are dried to a final moisture content of 12% (wb). A significant portion of the dried potato strip is utilized as livestock feed since it is the most economical method of preserving potato. The details of rotary dryer can be found in Kelly [6]. 

In the production of frozen French fries, the surface moisture of blanched potato strips is usually removed before frying by blowing warm air over them. This is done to reduce the load on the fryer and to minimize the rate of hydrolytic breakdown of the fat. 

Pravisani, C.I. and Calvelo, A. 1986. Minimum cooking time for potato strip frying, J. Food Sci., 51 614-617. 

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