Spezielle Probleme bei der Chips‐Herstellung
作者:
B. Putz,
M. Gehse,
期刊:
Starch ‐ Stärke
(WILEY Available online 1975)
卷期:
Volume 27,
issue 1
页码: 12-16
ISSN:0038-9056
年代: 1975
DOI:10.1002/star.19750270107
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractSpecial Problems of Chips Manufacturing. This investigation deals with the problems manufacturing potato chips referring to the quality. A manufacturer of chips has realized some experiments in order to enlarge the spectrum of potato varieties, which are suitable for producing chips of good quality. Beside the results of these experiments some other problems have been solved, for example the degree of damage.Two of the most important characteristics of chips quality are the colour and the oil content. It is reported about tests showing that within the single classes of specific gravity the dry matter content, and depending on this dry matter content, the reducing sugar content is spreading very much within one potato variety. The data from these experiments show a correlation between dry matter content and chips colour within one variety. The increasing of dry matter content implies brightening up of the chips colour. Furthermore it is reported about the important correlation between dry matter content and relation of starch to nonstarch material and the quality characteristics like oil content and yield of chips. The influence of the manufacturing process on the quality characteristics has been examined.
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