L.  -  23.

  

Laboratory Equipment for potato processing
   

for an initial assessment of raw and peeled potatoes and French fries (UK: chips)
     
     
     

23.1


  

Device for the determination of dry matter or water content in potatoes and other tubers / root vegetables. Calculation of the proportion of soil clinging to fruit is also possible (1166).
     
23.2

  

Test deep fat-fryer for the assessment of colors, shapes, and the general mode of reaction of fried French fries (UK: chips) and potato chips (crisps)  (1163).
     
23.3

  

Device for the determination of the residual moisture content in French fries (UK: chips), potato chips (crisps) and similar products (1164).
     
23.5 Peel control device DORNOW - SKG for the detection of irregular peeling of tubers and some other fruits within the peeling machines, especially for the detection of an eventual plain peeling (clod generation)

Notes:

Further devices for food assessment are available in specialist shops for laboratory equipment.


Further Reading:

-  Q134 

Sensory Diagram for French Fries (UK: chips) (Karlsruhe diagram, revised)

-  Q95 

The Colors of Pre-Fried French Fries (UK: chips) and Fried Potato Chip Slices (crisps).
-  Q139

Boiled Potatoes, Potato Chips (UK: crisps), French Fries (chips) and Other Potato Products in a Taste Test