[Fried potato products - from the theory to practice]
2008
Pashkevich, N.I., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs
The brief characteristic of the basic kinds of fried potato products and the technological aspects of their reception are presented. The basic attention to process of fry and to the chemical processes proceeding at it is given. Dynamics of the basic quality indicators of the vegetable oil in process of frying is investigated: peroxide, acid and color numbers. By results of research of dynamics of indicators of quality of oil in process of frying their high qualitative characteristics on all extent of a work cycle, conformity to the requirements shown to quality of used oil and conducting of technological process are confirmed. The most major factors influencing on quality of final production are: high-quality features of potato; correct preparation of raw materials before frying; design, technical characteristics of ovens and ways of their operation; carefulness of filtration of oil and materials used for this purpose and the equipment; quality of packing and property of packing materials; oil storage conditions. It is underlined that the principal cause of low use of capacities in branch are the high prices of a ready product which are caused, first of all, considerable by power consumption of manufacture. For maintenance both economic, and qualitative characteristics transition to more modern power saving up industrial technologies is necessary. Development and the further perfection of potato processing branches of Belarus provides the following basic directions: development of modern power saving up technologies, replacement and improvement of the out-of-date equipment; manufacture of quick frozen products from potato; manufacture of potato products enriched by vitamins, mineral substances; application of new kinds of vegetable and fruit raw materials, food flavour additives from natural raw materials
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