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- W2192239393 abstract "Publisher Summary This chapter discusses the chemical factors affecting potato chip quality and processing techniques. The chemical composition of the tubers, as well as that of the frying medium, greatly influences chip quality. Reducing sugars in the tubers react with amino acids and other compounds present and cause undesirably dark chips. Tubers of low specific gravity take up more fat during processing, slightly decreasing the yield and producing chips containing more oil or fat than desired. Thus, these two factors (reducing sugar content and specific gravity) are of great importance to chippers. The chapter presents tuber characteristics and chipping quality and discusses the types of fats used in chip manufacture. Processing techniques, which include the storage and conditioning of tubers, vary greatly. It provides excellent directions on how to store and handle the frying fat. The chemical and physical characteristics essential for chipping have been discussed. Important problems in chip industry include the production and maintenance of suitable tubers, the disposal of wastes from peeling, trimming, and washing operations, and the elimination of undesirable oils and odors that escape through the stacks used to carry away the vapors from the cookers." @default.
- W2192239393 created "2016-06-24" @default.
- W2192239393 creator A5030824176 @default.
- W2192239393 date "1961-01-01" @default.
- W2192239393 modified "2023-09-25" @default.
- W2192239393 title "Problems of the Potato Chip Industry,– Processing and Technology" @default.
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- W2192239393 doi "https://doi.org/10.1016/s0065-2628(08)60138-x" @default.
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