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    Potato Chips Processing Flow Chart

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    Hiba Bakri
    Potato chips are made according to the following process: 1) Potatoes are harvested when the sucrose content is below 1.5% and cured for storage. 2) Raw materials are stored under controlled temperature, humidity, and ventilation conditions until reception. 3) Upon reception, raw materials are inspected for defects, size, moisture content, and damage before being stored again for processing. 4) Potatoes are washed, peeled, sliced, blanched, partially dried, seasoned, and deep fried before being packaged and distributed to retailers and consumers.

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    © All Rights Reserved
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    Potato Chips Processing Flow Chart

    Uploaded by

    Hiba Bakri
    118 views1 page
    Potato chips are made according to the following process: 1) Potatoes are harvested when the sucrose content is below 1.5% and cured for storage. 2) Raw materials are stored under controlled temperature, humidity, and ventilation conditions until reception. 3) Upon reception, raw materials are inspected for defects, size, moisture content, and damage before being stored again for processing. 4) Potatoes are washed, peeled, sliced, blanched, partially dried, seasoned, and deep fried before being packaged and distributed to retailers and consumers.

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    Potato chips processing flow chart

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    Potato_chips_processing_flow_chart

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    Potato chips are made according to the following process: 1) Potatoes are harvested when the sucrose content is below 1.5% and cured for storage. 2) Raw materials are stored under controlled temperature, humidity, and ventilation conditions until reception. 3) Upon reception, raw materials are inspected for defects, size, moisture content, and damage before being stored again for processing. 4) Potatoes are washed, peeled, sliced, blanched, partially dried, seasoned, and deep fried before being packaged and distributed to retailers and consumers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    118 views1 page

    Potato Chips Processing Flow Chart

    Uploaded by

    Hiba Bakri
    Potato chips are made according to the following process: 1) Potatoes are harvested when the sucrose content is below 1.5% and cured for storage. 2) Raw materials are stored under controlled temperature, humidity, and ventilation conditions until reception. 3) Upon reception, raw materials are inspected for defects, size, moisture content, and damage before being stored again for processing. 4) Potatoes are washed, peeled, sliced, blanched, partially dried, seasoned, and deep fried before being packaged and distributed to retailers and consumers.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 1

    Potato chips flow chart:

    Tubers harvesting  Harvesting should take place when the sucrose content is below 1.5%.
     Tubers should only be handled when the temperature is above
    55◦F (12.7◦C) to avoid bruises and black spots.
     Before low temperature storage, potatoes must be properly cured
    or suberized at 15.6◦C.

    Raw material
    Storage (Supplier) Storage Conditions:
     Storage Temperature depends on tuber variety and expected
    storage period.
     Proper ventilation
     Out of Sunlight.
     Humidity is controlled.

    Raw material Load inspection:


    Reception  Should be free of foreign material
     No crop debris, stones, mud or dirt
     Trailer should be fit for purpose (no chemical or odor).
    Raw Material
    Tuber Temperature (4-8 °C)
    Inspection
    Mud/soil Level (< 0.75%)
    Size Evaluation (45-95mm)
    Tuber count of potato load (72-112 in
    10kg) Solid Determination (16-28%)
    Peeling and raw potato inspection:
    Checked for external defects (Appearance, color, disease, bruising, sprout etc.)
    Internal defects by cutting along the longitudinal axis (hollow heart, black
    heart, pest damage, purple pigmentation etc.)
    Slicing (slice size 1.35mm slice thickness)

    Mini Frying and establishing frying defects (Greening, Dried bruises,


    Undesirable color, internal damage, external damage)
    Raw Material Storage Conditions:
    Storage (Processor)  Dry place
     Out of sunlight
     6-10°C Temperature
     Proper pest control.
    Washing

    Warehouse Slicing
    Peeling/Trimming
    (Below room temp., dry (1.35mm thick) Blanching Partial Drying
    and dark place, First in,
    First out (FIFO) practice)
    Packaging Seasoning of chips Extra fat/oil Deep Frying
    removal (177°C for 3 mins)

    Product Retail Consumer


    Distribution

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