Spezielle Probleme bei der Chips‐Herstellung

Abstract

Special Problems of Chips Manufacturing. This investigation deals with the problems manufacturing potato chips referring to the quality. A manufacturer o f chips has realized some experiments in order to enlarge the spectrum of potato varieties, which are suitable for producing chips of good quality. Beside the results of these experiments some other problems have been solved, for example the degree of damage.T w o o f the most important characteristics of chips quality are the colour and the oil content. I t is reported about tests showing that within the single classes of specific gravity the d r y matter content, and depending on this d r y matter content, the reducing sugar content is spreading very much within one potato variety. T h e data f r o m these experiments show a correlation between dry matter content and chips colour within one variety. The increasing of dry matter content implies brightening up of the chips colour. Furthermore it is reported about the important correlation between d r y matter content and relation of starch to nonstarch material and the quality characteristics like oil content and yield of chips. T h e influence of the manufacturing process on the quality characteristics has been examined.(Zusammenfassung Seite 16; Rksuml 2 la page 16)

Dynamics of Oil Uptake during Deep-Fat Frying of Potato Slices

“…Average fat content of chips manufactured in bulk on a conventional industrial line are found to be between 0.361 and 0.425 kg/kg (16). Similar differences between experimental and commercial chips were found by several other authors (2,5,10). The difference is caused partially by the selection of the centre part of the potato tubers for cutting experimental potato slices which exhibit a low density and a low content of total solids.…”

“…It can only describe how initial dry matter of potato slices, thickness of slices, oil temperature and frying time influence the oil content of chips after removal from the frying unit. Information in the literature on the relation of these parameters to final oil content is contradictory (2)(3)(4)(5)(6)(7)(8). In our own investigations (1,9), an increase of fat content with decreasing initial dry matter, decreasing slice thickness, decreasing oil temperature and increasing frying time was found, the relative influence of the four factors being quite different.…”

“…Eqn [2] where C do = content of dyed oil in potato chips (kg/kg), A c = absorbance from the dispersion of potato chips in heptane at 500 nm, A do = absorbance from the solution of dyed frying oil in heptane at 500 nm, m c = amount of potato chips (kg) for the dispersion of potato chips in heptane, m h;c = amount of heptane (kg) for the dispersion potato chips in heptane, m do = amount of dyed oil (kg) for the solution of dyed oil in heptane, m h;do = amount of heptane (kg) for the solution of dyed oil in heptane.…”

Kritische Betrachtung der Bestimmung des Trockensubstanz‐ und Stärkegehaltes von Kartoffeln

“…Modification of flour starch by aamylase action alters the rate of crumb firming [l, 21. That aamylase increases maltose production in dough, gassing power and improved crust colour, is commonly accepted [3,41. The most important enzymatic function is to modify starch in the bread in a way that improved grain and texture are obtained which renders crumb softer [5].…”