Post Time: 07 January 2019
Generally, it includes pre-treatment, blanching, pre-drying, par-frying and quick freezing process. A review for individaul process is shown as follows,
|High dry matter content potatoes prepare
|To slice homogenous strips
|Hot water blanching
|Not only enzyme inactivation and texture formation, but also to leach out reducing sugars.
|Hot air Pre-drying
|Respect to colour and texture and reduce the oil uptake
|Par-frying in oil
|Obtain a porous crust which is essential for good quality French fries.
|Oil draining and cooling
|Oil content removal
|Rapidly freezing to avoid large ice crystals form causing damage of the product.
Refer to: Frozen French Fries Making Machine