Wednesday, 04 May 2016

Potato Europe: 40 Traders in the Commercial Village

Potato Europe: 40 Traders in the Commercial Villag...

 Most attending traders can be found in the "Commercial Village" at Potato Europe, under...

Experts from IRI, Geometry Global and Integer provide the latest trends at Sweets & Snack Expo

Experts from IRI, Geometry Global and Integer prov...

 Executives from Information Resources, Geometry Global and Integer will deliver presentations on ...

The 100th Annual Meeting of the Potato Association of America to Be Held in Michigan This Year

The 100th Annual Meeting of the Potato Association...

   The 100th Annual Meeting of The Potato Association of America is an educational and networking...

tna Appoints New Chief Sales Officer

tna Appoints New Chief Sales Officer

 The food processing and packaging solutions provider tna announces the appointment of Peter Oussoren a...

McDonald’s quashes all-you-can-eat fries reports

McDonald’s quashes all-you-can-eat fries reports

  McDonald's Corp. is quashing reports that a coming Missouri restaurant will test all-you-can-eat fri...

PepsiCo Financial Report Shows Significant Growth for Frito-Lay North America

PepsiCo Financial Report Shows Significant Growth for F...

 Frito-Lay North America have been positively impacted by productivity gains and lower raw material cos...

BetterFRY, a Technology Shortlisted for the Final of the International European MRW Awards

BetterFRY, a Technology Shortlisted for the Final of th...

    Canadian company Eco Friendly Chef Corp has developed a patented technology named “BetterFRY” whi...

tna Helps Snack Manufacturer to Increase Production Capacity

tna Helps Snack Manufacturer to Increase Production Cap...

Algerian snack manufacturer Maravilla increased production capacity by 25 per cent by installing high p...

DTS Builds the Largest Steam Cooker in the World

DTS Builds the Largest Steam Cooker in the World

  Together with the Dutch potato processing company Rixona, which is part of the Aviko group, DTS have...

Americans Were Asked which Lay's Flavors Stay and which Go

Americans Were Asked...

   For the first time in brand history, the Lay's brand a...

TOMRA Sorting Food: steam peeling can reduce the waste within the potato industry

TOMRA Sorting Food: ...

 The manufacturer of sensor-based food sorting systems, TO...

Australian Company Makes Potatoes Melt When Exposed to High Temperatures

Australian Company M...

  The Australian Research and Development company Potato ...

Heat and Control Releases Unitized Vacuum Fryer

Heat and Control Rel...

  Heat and Control, a global manufacturer and supplier of...

Using Nature to Create

Using Nature to Crea...

  As a global leader in the production of dehydrated pota...

Search Begins for Scottish Strategic Potato Farm

Search Begins for Sc...

  AHDB has announced the quest for the first farmer host ...

£150K potato storage fellowship cultivates cutting edge research

£150K potato storage...

  Capitalizing on work from the horticulture sector, Dr R...

Company launches new formulation of biofungicide

Company launches new...

  Marrone Bio Innovations, a U.S. provider of bio-based p...

Welsh potato growers get latest know-how on Potato Day

Welsh potato growers...

  Over 50 potato growers gathered at the County Showground ...

Chile considered robust market for American agricultural equipment

Chile considered rob...

  In the most recently released U.S. Department of Commer...

Researchers have discovered a way to reduce oil in potato chips by modifying the production process.

US scientists, writing in the Journal of Food Process Engineering, report that short frying time and/or longer centrifuging time combinations would maximize oil removal from the chip's surface during vacuum frying.

According to the study, chips have increased oil content (OC) following vacuum frying and depressurization because of the rapid change in pressure (vacuum to atmospheric), reported bakeryandsnacks.com

De-oiling, they note, is one of the most important steps in vacuum deep-fat frying to ensure quality products as it helps to remove the oil from the chip's surface before the process is pressurized.

The team, based at Texas A&M University and equipment supplier Blentech Corporation found the de-oiling system removed up to 81 per cent of the chip's surface oil when "centrifuged for 40 seconds at 750 rpm."

And the researchers note that less oil was absorbed by the potato chips when the fryer was pressurized at lower rate (25 per cent open released valve) than at faster rate.

Digital edition


Click or tap to view our digital magazine
on your tablet or mobile device.

 x 
Cart empty

Latest Events

May 17th 2016 - May 21st 2016
EXPO PACK Mexico
May 24th 2016 - May 27th 2016
Sweets & Snacks Expo 2016
Jun 1st 2016 - Jun 2nd 2016
Europatat Congress 2016
Sep 14th 2016 - Sep 15th 2016
Potato Europe 2016
Sep 14th 2016 - Sep 15th 2016
Potato Europe 2016

adipex online no prescriptionbuy phentermine online without prescriptionbuy klonopin online no prescriptionsoma online pharmacyzolpidem online without prescriptionprovigil for saleativan online without prescriptionxanax online pharmacybuy alprazolam onlinediazepam online no prescriptionbuy ultram online no prescriptionbuy ambien online without prescriptionbuy tramadol without prescriptionbuy valium no prescription

Trade Media Solutions S.R.L. | 1-5 G-ral David Praporgescu Str., 1st Floor, District 2, 020965 Bucharest, Romania.
Tel: +40 (0) 21 31 590 31  | E-mail: office@mediatrade.ro