Title of article
Manufacturing of par-fried French-fries Part 3: a blueprint to predict the maximum production yield Original Research Article
Author/Authors
Derk Somsen، نويسنده , , Anthony Capelle، نويسنده , , Johannes Tramper، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
11
From page
209
To page
219
Abstract
Very little research on the production yield of par-fried French-fries has been reported in the literature. This paper bridges the knowledge gap and outlines the development of a model to predict the maximum production yield of par-fried French-fries. This yield model can be used to calculate the yield efficiency of French-fries processing, according to the PYA-method (production yield analysis).
Keywords
Heat ring , Peel removal effect , potato , Steam peeling , Yield index , Production yield analysis
Journal title
Journal of Food Engineering
Serial Year
2004
Journal title
Journal of Food Engineering
Record number
1165701
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