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Latest revision as of 12:19, 20 February 2013

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1. GENERAL DESCRIPTION:


1. General Flowsheet of potato chips production


Flowsheet of potato chips production, figure1.jpg

Figure 1: Production of potato chips


2. Description of techniques, methods and equipment
(BAT in the Food, Drink and Milk Industries, June 2005)

Potatoes are delivered to the installation and are sorted to remove stones, pebbles and other extraneous matter. The raw material is washed, graded and peeled. A number of peeling methods are available, including mechanical, steam and caustic peeling. Large tubers are generally sorted for use in chip production. Potatoes are cut into the required size using independently driven multiple knives. Off-cuts, slivers and broken pieces are removed before blanching. The chips are blanched using steam or water generally at around 60-85oC. Multiple blanching stages may be used. Excess moisture may be removed from the chips both to preserve the life of the frying oil and to lower the moisture content of the chips. This also leads to a reduction in the required frying time. Conveyor driers are used in large processing installations. The chips are fried, typically at around 160-180oC, the time of frying varies for completely fried and partially fried products. Excess fat is removed from the chips before freezing. Some manufacturers recover the fat for reuse. Fluidized bed freezing may be used for freezing the finished product, although belt freezing reportedly provides a more energy efficient option.


3. Temperature ranges and other parameters (table)
(BAT in the Food, Drink and Milk Industries, June 2005)


Temperature ranges,, potatoe chips production, table1.jpg


4. Benchmark data


2. NEW TECHNOLOGIES:


a) Changes in the process


b) Changes in the energy distribution system


c) Changes in the heat supply system



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