Quality control of frozen potato strip production process (1)

Quality control during raw material storage
The production of French fries products requires strict reduction of the reducing sugar content of raw potatoes. According to the research results of potato storage methods by European and American companies, it is confirmed that the potato can effectively control the increase of reducing sugar in potato by reasonable adjustment of cooling/heating rate during storage.
Quality control of frozen potato strip production process (1)
The typical procedure used is to keep the daily temperature drop within the first 4 weeks after the potato is stored in the range of not more than 0.3 °C, so that the temperature of the potato block slowly drops to the storage temperature to prevent the reducing sugar from rising. It takes more than 2 weeks to gradually increase the temperature to the temperature required for processing, which can effectively control the increase of reducing sugar.
Potato storage conditions are 4 ~ 8 °C, relative humidity is 90, proper ventilation, avoiding light, spraying inhibitors, under this condition, the potato dormancy period can reach 180 d.

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