Machines
for the food processing industry
Düsseldorf . Deutschland
(Potato)
Chips (GB: Crisps) Definition Chips
are thin potato slices that are fried while floating in hot
oil. The raw potato slices are fried until they have reached
a moisture content of approx. 2 per cent. Quality-relevant
factors colour
- flavour
- texture/consistency-
crispness
- oil
content Colour The
colour is determined by the content of reducing sugars in
the potatoes. Potatoes with a low content of reducing sugars
provide for a good-looking golden quality. You will get
dark-brown chips if the content of reducing sugars in the
potatoes is too high. As to colour and taste, such products
are not acceptable. Therefore, one should not process
potatoe sorts with a sugar content exceeding 0.5 per cent. A
good-looking quality can only be realised from potatoes with
a low content of reducing sugars (<0.25 per cent). Taste The
taste of the potato chips will also be influenced by the
applied vegetable oil as well as by spicing (paprika, salt,
garlic etc.). Texture/Consistency The
sort features of the potatoes affect the consistency of the
chips. Crispness Crispness
is attained by the evaporation of water during the frying
process. It can be affected by insufficient packing and long
storage times. Sorting
and peeling of potatoes for the chips production Sorting Normally
preference is given to the sorting size of 40 - 60 mm (minimum
potato diameter). Smaller potatoes enhance waste peeling,
bigger ones result in too big slices which are liable to
breaking easily and bring about more difficulties in packing. Peeling As
a rule, peeling is done by means of carborundum machines,
because, for instance, steam peeling might cause an
inconvenient cooking fringe around the potatoes. The
potatoes are peeled in a very superficial way so that the
peeling waste will amount to some 6 - 10 per cent only.
During the subsequent inspection only foul and bad potatoes
will have to be sorted out, in the majority of cases. DORNOW
supplies discontinuously working batch peelers and
continuous roller peeling machines that can be operated
without water/waste water, which
can save a lot of costs. Cutting
and washing the slices Cutting A smooth cut is required, with a cutting size of between 1.2 and appr. 2.5 - 3.0 mm for each slice. Thicker slices are likely to break less frequently and will absorb less oil. The potato chips (GB: crisps) produced in batch fryers are normally cut thicker. These thick cut potato chips („hand made“ chips) have already gained great popularity in the USA and in the UK.
After
the cutting the slices are thoroughly washed in order to
remove the starch that becomes disengaged. Starch affects
the oil.
Drying Before
being fried, the washed chip slices ought to be drained off
carefully or, in centrifuges,
be freed from the adherent water, as dry slices fry
better and faster. The frying fat can go bad more rapidly by
too wet material. Frying The
(potato) chips are fried, at temperatures between approx.
140 - 180 degrees centigrade, in DORNOW batch ovens (big
fryers)or in continuous fryers, after removing the wash
water. The frying time will depend largely on the moisture
content of the potatoes and on the wash water still adherent
to them. Generally it takes some 2 to 3 minutes. In a batch
oven the frying process ends as soon as the foaming on the
surface of the oil has stopped. To
avoid a too intense brown colouring of the slices in some of
the potato sorts, one can also fry, if necessary, at a lower
temperature. The proportion between the oil and the weight
of the raw slices should be 20:1. It is preferable to carry
out frying tests with every fresh supply of potatoes for the
purpose of studying the consistency of the material. Salt
and flavouring After
draining off the adherent oil and removing the bad-looking
slices one can add salt (1.5 kg - 2 kg for each 100 kg of
chips) or other spices like paprika, onion, cheese, „barbecue“
etc. to the still warm products. Oil
and oil sorts Peanut
oil is preferably used, but also maize and cotton seed oil. It
is easily possible that in the oil a hydrolysis process
starts (decomposition of the fat to free fatty acids and
glycerine), caused by an overheating of the oil and water
adherent to the slices. The content of free fatty acids in a
good oil should not exceed 0.05 to 0.1 per cent. Cooling The
cooling of the (potato) chips is done on special cooling
conveyor belts. The thin slices cool down pretty fast. Packing If
vacuum-packed the chips will remain crispy at least for 6
weeks. The packages should be double-walled and put in
cartons after filling. Requirements
for the raw material Potato
sorts The
potatoes should preferably be equally shaped and - as
already mentioned - be purchased in sorting sizes of between
40 and 60 mm. Growing
and fertilizing Early
growing (planting) with pre-germinated potatoes has proved
good for the dry matter content of the gathered products. _______________________ *
= DORNOW supplies the machinery
The
sugar content of the potatoes is supposed to be as low as
possible. It depends primarily on the sort. But also the
storage can, under certain unfavourable circumstances,
contribute to a higher sugar content. A given potato sort
which has shown good properties for some time after the
harvest, can, at the end of the storage time, lose its
quality in such a way that it is no longer suitable for the
production of chips. Reaping The
harvest of the chips potatoes should not take place until
they have completely grown ripe. Storage The
storage temperature should be fixed between 8 and 12 degrees
centigrade. Germicides prevent the potatoes from germinating
at these temperatures. Ordinary
composition of the (potato) chips (approximate values) Moisture:
2.0 %
This
paper contains non-committal notes. We do not lay claim to
completeness. Alterations reserved. DORNOW total on the Web: www.dornow.de / www.dornow.com Q39 E5 Dornow food technology GmbH,
Willstätterstr. 12,
D-40549 Düsseldorf - Germany, USt-Id.-Nr. DE119264470 |