Studies in the application of infra-red for the production of French fries

Summary and Conclusions

• 1. Exposure of the cut potatoes at a distance of 4 inches from infrared quartz lamps resulted in faster heat penetration than exposure to quartz tube or infra-red calrod units; the rated wattages per linear inch of these radiators were 100, 53 and 41 watts, respectively.

• 2. Oil-blanching of French fries with infra-red quartz lamps resulted in approximately 8 to 12 per cent higher product yield after the first stage preparation and a 4 to 8 per cent higher product yield after the second stage preparation, as compared with conventional deep fat frying.

• 3. A 2 to 4 per cent lower fat content in the stage one and stage two product was obtained by use of the infra-red treatment.

• 4. Storage of french fries at 0° F. between stage one and stage two produced a finished product of only “fair” quality, regardless of the technique used to prepare the first stage product.

• 5. French fries, prepared by infra-red and deep fat frying, resulted in a finished product of “good” quality when stored up to 9 days at 38° F. between the first and second stage.