Process for producing batch type potato chips on a continuous ba

Details Process for producing batch type potato chips on a continuous ba Process for producing batch type potato chips on a continuous ba

1988-10-25

1990-05-29

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426637, 426808, A23L 1217

Patent

active

049294610

ABSTRACT:
Potato chips having batch-fried texture and flavor characteristics are produced in a continuous process in a significantly reduced time by conveying potato slices through an initial frying region having a temperature of from about 115.degree. C. to about 155.degree. C. (about 240.degree. F. to about 310.degree. F.) and then through a final frying region having a temperature of from about 165.degree. C. to about 185.degree. C. (about 330.degree. F. to about 365.degree. F.).

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