Manufacturing of par-fried French-fries - Part 2: Modelling yield efficiency of peeling

被引:10
|
作者
Somsen, D
Capelle, A
Tramper, J
机构
[1] R&D Dept, NL-7220 AA Steenderen, Netherlands
[2] Wageningen Univ, Organ Chem Lab, NL-6700 EG Wageningen, Netherlands
[3] Wageningen Univ, Food & Bioproc Engn Grp, NL-6700 EV Wageningen, Netherlands
关键词
heat ring; potato; peel removal effect; production yield analysis; steam peeling; yield index;
D O I
10.1016/S0260-8774(03)00093-1
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The paper outlines the yield efficiency of steam peeling. It was proven that peeling potatoes manually with sandpaper results in the lowest possible peel losses. These losses were desired or wanted losses. However, in practice steam peeling results not only in wanted losses but also in substantial unwanted losses of about 7.9%. A model was developed to predict peel losses and heat ring (HR) development during steam peeling. Based on this model it was shown that creating a homogeneous peel removal effect with minimum HR development should be the main approach to decrease unwanted losses during steam peeling in the future. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:199 / 207
页数:9
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