Effect of quick freezing process and vacuum negative pressure on the quality of fried potato chips (1)

Effect of quick freezing process and vacuum negative pressure on the quality of fried potato chips (1)
Potato is the fourth largest crop in the world after wheat, rice and corn. It has strong adaptability and can be planted from subtropical to temperate, with high yield and easy storage. The potato is rich in nutrients, and the fried potato chips are fruit and vegetable products that have been processed abroad for more than half a century and have been popular all over the world.
Its nutritional value is mainly reflected in the content of protein, cellulose, vitamins and mineral elements. Although the protein energy of fresh potatoes is lower than that of grain, in terms of nutritional balance, the protein energy of potato is higher than that of stem crops and most grains. Physical and chemical test analysis showed that the fresh potato contained protein 1.8 to 2.3, carbohydrate 15 to 25, and cellulose 1.2 to 17.

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