Studies On The Processing Technologies Of The Frozen French Fries And Its Residues

Aiming at the current status of potato processing in China and domestic and international state of development to the potato, the synthesizing processing technologies of the frozen French Fries and its residue were researched in this paper. China is the biggest potato planter with the greatest yields and weak processing ability. The main potato processed products in China are starch and its products, potato snacks and some small quantity of dehydrated mashed potatoes, the total amount of processing takes about 4% of the total output of potatoes, far from trail Europe. Particularly the processing of the frozen French Fries is all along at blank stage in the domestic.The paper primarily studied the choices of color fixative and processing technologies of the frozen French Fries. The impact on color of the French Fries in the processing course of different color fixatives and their different concentration and combination has carried on research, NaHSC>3 500ppm and citric acid lOOOppm were chose as the best technique parameters of color fixatives. Also, the technologies of the precooking, drying, frying and their correlativity and interaction were researched, the optimal technique parameters were determined and these offered theoretical foundation for the engineering project of production line. At the same time, the processing technologies of potato cake, potato pellet and mashed potatoes, which used potato residue of processing the frozen French Fries as material , were developed. On the base of the technologies research, the best technique flow, technique parameters and prescription were confirmed.In our country, the planting areas of potato are mostly poorer region, the development of the comprehensive processing industry of frozen French Fries can widen the way of processing for the producing region of potato, thus drive the development of potato industries.