Process for manufacturing potato chips

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

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426438, 426808, A23L 1217

Patent

active

052060489

ABSTRACT:
This invention relates to a process for manufacturing potato chips using chemically treated frozen potatoes which exhibit the good quality of promptly harvested potatoes. Potato slices are dipped in a heated solution containing ultraphosphate. Subsequently, the dipped slices are frozen and stored. Eventually, the frozen slices are thawed and fried for consumption.

REFERENCES:
patent: 3649305 (1972-03-01), Wilder
Chiang et al., "Effect of Variety, Frying Condition on the Quality of French Fry-Type Sweet Potato", Journal of the Chinese Agricultural Chemical Society, 1989, 27(1), 97-107.
Smith, Potatoes: Production, Storing, Processing, 2nd ed., 1979, pp. 619-627.
Lynch et al., Citric Acid and Potassium Contents of Russet Burbank Potato in Alberta, Can. J. Plant Sci., vol. 65, pp. 793-795 (Jul. 1985).
Nafis et al., Inhibition of Sugar-Amine Browning by Aspartis and Glutamic Acids, J. Agric. Food Chem., vol. 31, pp. 1115-1117 (1983).
Borenstein, The Role of Ascorbic Acid in Foods, Food Technology, pp. 98-99 (Nov. 1987).
Liao et al., Selected Reactions of L-Ascorbic Acid Related to Foods, Food Technology, pp. 104-107, 111 (Nov. 1987).

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