Post Time: 23 May 2019
To build a potato chips process or frozen French fries process, air drying dehydration prior frying is recommended.
Potato slice pre-drying previous to frying reduced initial moisture content to be removed during frying, leading to a reduction in processing time. It is reported that Initial moisture content for blanched slices were 3.87 g water/ g dry basis, while it is 1.57 g water/g dry basis for air drying dehydration potato slices.
Air drying dehydration prior frying of potatoes chips considerably reduces oil uptake (Moreira et al., 1999), due to the shrinkage and plasticity that the food microstructure acquires (Krokida et al., 2001).