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Laboratory Equipment for potato processing
for an initial assessment of raw and peeled potatoes and French fries (UK: chips)
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23.1
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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)
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23.2
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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)
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23.3
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Device for the determination of the residual moisture content in French fries (UK: chips), potato chips (crisps) and similar products (1164)
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25.5
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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) |
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Notes:
Further devices for food assessment are available in specialist shops for laboratory equipment.
Further Reading:
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| - 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 |
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