Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...
Patent
1983-12-05
1985-08-27
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Processes
Heat treatment of food material by contact with glyceridic...
426465, A23L 1216
Patent
active
045377863
ABSTRACT:
In a process of manufacturing low oil fried potato chips, potato slices are fried in oil or fat at a temperature of from about 280.degree. F. to about 320.degree. F., and removed from the oil or fat when the moisture content of the potato pieces is from about 3% to about 15% by weight. The fried potato slices are then contacted with an oil-removing blast of hot air at a temperature of from about 250.degree. F. to about 350.degree. F. for from about 1 to about 10 minutes until the moisture content of the fried potato product is reduced to about 2% by weight. The low temperature frying and blast of hot air reduces the oil content of the final product.
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Corbin Arthur L.
Frito-Lay Inc.
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