Studies On The Processing Of Decreasing The Oiliness Of Fried Potato Strips Under Normal Pressure

Potato is planted widely in China; however, 10% potato processing rate of our countries is lower than 70% of international average level and 90% of some developed countries, such as USA. Rates of processing from potato to strip or patches are also lower than other countries. With the increasing of consumption of potato products in China, it is necessary to improve processing and supply of potato in internal markets.Besides the instruments, main reasons of low processing of potato in China are scarce in the advanced technology and relative research. Moreover, lower oiliness and safe food is realized and emphasized by consumers recently. This paper is focused on the processing of decreasing the oiliness of fried potato strips under normal pressure.There were studies on the effect of size of fried potato, banana and carrot patches on the oiliness of these products previously. However, the effect of size of oiliness of fried potato strips is seldom studies. This paper indicated that among three sizes of fried potato, 5×5×50mm, 10×10×50mm and 15×15×50mm, respectively, the bigger thickness of potato strips, the lower oiliness of potato samples; and the quality of products is influenced by thickness of strips. The results of concentration of sodium chloride affecting the oiliness of potato strips showed that optical combinations of processing for potato strips is dipping in 0.7% sodium chloride for 50 min. In addition, the effects of fried condition on oiliness of potato strips were studies, including fried temperature and time, and type and mixing rate of oil.