Abstract
The solids content of adjacent potato strips cut from known locations within the tuber was found to differ significantly. These strips were identified and processed according to commercial practice. The finish fries were subjectively scored for quality. Yield and oil uptake were calculated. The solids content of individual strips from a 20 tuber sample out of a single 100 lb. bag ranged from 12% to 29%. The whole tubers ranged from 18% to 23% solids. Strips below 17% solids were shriveled, limp and soggy after processing while strips above 22% solids were rigid and crisp with a mealy interior. Oil uptake was not related to solids content. However, yield of par-fries and to a lesser extent of finish-fries increased as solids content increased.
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