ADJUSTMENT OF SURFACE CONCENTRATION OF REDUCING SUGARS BEFORE FRYING OF POTATO STRIPS

Abstract

A model of heat and mass transfer with simultaneous chemical reaction is proposed for simulating changes in profiles and surface concentration of reducing sugars during warm water blanching and the subsequent holding of potato strips in a hot-dry air stream before frying. This content is partially responsible for the color of the finished product. The proposed model allows the prediction of the best leaching conditions (temperature and time) in terms of the initial sugar content of the tubers, the maximum holding time before frying, and the desired maximum surface concentration of sugars.