Manufacturing of par-fried French-fries
| Autor: | Derk Somsen, Johannes Tramper, Anthony Capelle |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
endocrine system
Kilogram genetic structures French fries Chemistry Yield efficiency Function (mathematics) Raw material Solanum tuberosum Pulp and paper industry eye diseases body regions Horticulture Volume (thermodynamics) Homogeneous Yield (wine) Specific surface area Botany Forensic engineering sense organs Food Science Sandpaper |
| Zdroj: | Journal of Food Engineering. 61:199-207 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/s0260-8774(03)00093-1 |
| Popis: | Mass losses during peeling and size sorting of cut strips in French-fries production are heavily influenced by potato size and shape. In this study the number of tubers per kilogram (N) is used as a raw material parameter to estimate the average principal dimensions, volume, surface area and specific surface area of potato tubers. A method called ‘numerical shell’ was developed to estimate the surface area of ellipsoid bodies. This method can be used for other three-dimensional objects as well when the analytical surface area equation is not applicable. The study is focused on Solanum tuberosum L. cv.: Agria, Asterix and Bintje. The paper outlines also the relationship between production yield and number of tubers per kilogram. It was shown that the peel losses and specific surface area increase proportional by N1/3. Mass losses due to sliver removal increase linearly proportional with N. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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