Аналіз існуючих технологій виробництва картопляних чіпсів

Abstract

У статті наведено результати аналітичних досліджень існуючих класичних та інноваційних технологій виробництва картопляних чіпсів. Обгрунтовано доцільність використання при виробництві кінцевого продукту в дієтичних цілях. the article presents the results of analytical studies of scientific, technical and patent information on the technological problems of existing classical and innovative technologies for the production of potato chips. The feasibility of using roasting technologies for periodic or continuous methods of production of the final product for dietary purposes is substantiated. The consistency of the use of roasting technologies in periodic and continuous ways is substantiated. Periodic method of cooking potato chips used in the production of small capacity (cafes, canteens, stadiums, exhibitions, fairs), they are made in fryers of periodic action, turn out to be more solid, since potato washing is not provided after cutting. Sometimes you enter additional operations before roasting, in which slices of potatoes are washed and removed moisture, then the quality of the finished product greatly improves. The continuous method of roasting provides high quality potato chips with minimal labor costs. Roasting is carried out in special ovens. The potato slices are loaded into the oven by a continuous flow with the required temperature for production. Potato slices move along the stove and fall into the mesh conveyor, where excess fat drips. The addition of flavor additives or salt to the surface of chips occurs with the help of dosing devices attached to the conveyors. Considered and justified all stages of the production of potato chips: washing, cleaning, cutting, washing, blanching, drying, roasting, cooling, packaging and packaging. The parameters and modes of production of potato chips are substantiated: temperature, length of time at the required stage, thickness of a potato slice, the amount of frying fat content or lack of it. The reasons for the use of raw materials for obtaining a quality product with: minimum labor costs, monitoring the quality indicators of fat (acid, peroxide, anisidine numbers) after roasting chips are determined.