Processing of Frozen French Fried Potatoes and Other Frozen Potato Products

I. C. Feustel, Marcel E. Juilly and W. O. Harrington

No 364776, USDA Miscellaneous from United States Department of Agriculture

Abstract: Important industrial and technological factors encountered in the processing of frozen French fried potatoes and other frozen potato products are discussed. Information is provided on the important producing areas, product trends, and production quantities, and on raw material procurement involving potato selection, availability, storage, testing, sprout inhibition, and bulk potato handling. Processing steps such as peeling, cutting, blanching, frying fats, freezing, quality control, and packaging are also discussed. Other frozen potato products which may be produced as by- or main-products are described. A proposed production flow sheet and material balance for frozen French fried potatoes plus partial flow sheet diagrams for other frozen potato products are provided. A discussion of the establishment of a proposed frozen potato products processing plant is included.

Keywords: Crop Production/Industries; Food Consumption/Nutrition/Food Safety; Labor and Human Capital; Marketing; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 54
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Persistent link: https://EconPapers.repec.org/RePEc:ags:usdami:364776

DOI: 10.22004/ag.econ.364776

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