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Laboratory Equipment for potato processing


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

P1010755-gesch-kl
 
  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) 

  25.5
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:

- Q 134 Sensory Diagram for French Fries (UK: chips) (Karlsruhe diagram, revised)
- Q 95 The Colors of Pre-Fried French Fries (UK: chips) and Fried Potato Chip Slices (crisps)
- Q 139 Boiled Potatoes, Potato Chips (UK: crisps), French Fries (chips) and Other Potato Products in a Taste Test