Abstract
Processing French fried potatoes on a laboratory scale presents many problems. These problems involve sampling, elimination of variables such as those due to specific gravity, freezing, and frozen storage. Techniques are presented for sampling, slicing, blanching, frying, agitation, draining, freezing, elimination of sublimation in storage and reheating. In order to prevent degradation of texture resulting from slow freezing, a simplified liquid nitrogen freezer was constructed. Modifications were made on a standard, electronic, recording shear press to increase its suitability for objective texture studies and interpretation of the results. A standardized method for use of this modified shear press is described in detail for research evaluation of French fry texture.
Resumen
Investigando papas fritas a la francesa en el laboratorio presenta muchos problemas. Estos problemas conciernen como obtener muestras, la eliminación de variables como las debidas a la gravedad específica, el congelamiento y el almacenaje congelado. Se presentan técnicas para obtener muestras, rebanar, blanque a miento freir, agitación, drenaje, congelamiento, eliminación de la sublimación durante el almacenamiento y recalentamiento. Para prevenir la degradación de textura resultante de un congelamiento lento, se construyó un modificado congelador con nitrógeno líquido. Se han hecho modificaciones en una normal prensa cortadora electrónica para aumentar su conveniencia para estudios objectivos de textura e interpretación de resultados. Se describe en detalle un método estandardizado para el uso de esta prensa cortadora con el propósito de la evaluación de la investigación de la textura de las papas fritas a la francesa.
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Ross, L.R., Porter, W.L. Objective measurements of french fried potato quality. Laboratory techniques for research use. American Potato Journal 46, 192–200 (1969). https://doi.org/10.1007/BF02863047
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DOI: https://doi.org/10.1007/BF02863047