IMPROVING THE PERFORMANCE OF POTATO CHIPS PRODUCTION LINE

Fouda, T.; Derbala, A.; Darwesh, M.; Elkhodarey, M.

doi:10.21608/mjae.2017.96782

IMPROVING THE PERFORMANCE OF POTATO CHIPS PRODUCTION LINE

Document Type : Original Article

Authors

¹ Prof. of Agric. Eng. Dept. , Fac. of Ag., Tanta. Univ., Egypt.

² Assoc. Prof. of Agric. Eng. Dept., Fac. of Ag., Tanta. Univ., Egypt.

³ Postgraduate of Agric. Eng. Dept., Fac. of Ag., Tanta. Univ., Egypt.

10.21608/mjae.2017.96782

Abstract

This study was carried out in potato chips production line to improve the performance of production line. The peeling device heat and control (Mod BP) potato batch peeler type was modified to suit the different varieties of potatoes were used and its performance was evaluated. Two different varieties of potato (Hermes and Lady Rosetta), harvested from two soil type (sand and clay), under using two peeling processes (conventional and modified). The measurements were taken before and after modified potato peeler to measure the performance of the peeling process and the quality of the final potato as chips. The results showed that when used modified potato peeler the peeling efficiency was increased by 3.1 %, the mechanical destruction of the potato tubers were decreased by 32.7 %, the peeling time of every batch decreased by 17.7 % so the peeler productivity per hour increased by 21.9 % and the water consumption decreased by 17.6 % . The properties of the final product were improved as the oil content percentage was decreased by 2.4 %. That means dropping of use oil and processing time addition to have more healthy product.

Main Subjects

Processing Engineering of Agricultural Products

References

AACC (1986). Approved Methods of the American Association of Cereal Chemists. AACC, Minneapolis, MN.

Abdollah Golmohammadi and Amir H. Afkari-Sayyah (2013).long term storage effects on the physical properties of the potato. International Journal of Food Properties, 16:104–113

Corbo M, Speranza B, Campaniello D, D’Amato D, Sinigaglia M (2010) Fresh-cut fruits preservation: current status and emerging technologies. In: Mendez Vilas A (ed) Current research, technology and education topics in applied microbiology and microbial biotechnology. Formatex Research Center, Badajoz, pp 1143–1154

FAO, 2011.FAOStat: Crops Production. http://faostat.fao.org/site/567/DesktopDefault.aspx? PageID=567#ancor. Accessed on January 2012.

K. K. Singh and B. D. Shukla(1994) Abrasive Peeling of Potatoes .Journal of Food Engineering 26 (1995) 431-442.

Maryam Tavakoli, Mohsen Najafzadeh 2015.Application of the Image Processing Technique for Separating Sprouted Potatoes in the Sorting Line. Journal of Applied Environmental and Biological Sciences (Maryam Tavakoli, Mohsen Najafzadeh 2015).

Miranda M, Aguilera JM. (2006). Structure and texture properties of fried potato products. Food Reviews International. 22:173–201.

Mohsenin, N.N. (1986). Physical properties of plant and animal materials. Gordon of Breach science publishers, Neaw York.

Scott, J. M.; D. J. Dunsmore and M. D. Keegan. 1981. Spray nozzle performance in cleaning food equipment. Trans. ASAE. 2 (3): 526- 536.

Trehan, S.P., S.K. Pandev and S.K. Bansal, 2009. Potassium Nutrition of Potato Crop – Indian Scenario.

http://www.ipipotash.org/en/eifc/2009/19/2. Accessed on January 2012

Troncoso, E. &Pedreschi, F. (2009). Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT-Food Science and Technology, 42, 1164-1173.