Potatoes: Chip and French Fry Processing

Abstract

This chapter describes the cultural practices during the growing season affect potato qualities for processing. Proper irrigation scheduling is important for producing high-quality potato tubers suitable for chip or French fry processing. Potato chips processed from potatoes with this disorder have holes, and French fries are shorter. Tuber size is measured by taking representative samples from which the weight or diameter distribution in various grade sizes is determined. Finished product color in potato chip and French fry processing is determined by raw product quality, particularly glucose content and certain defects. Although used on tubers for potato chips processing, preconditioning is not widely used for potatoes destined for French fry processing. Tubers may be reconditioned to reduce the level of glucose to a level acceptable for potato chip processing. Potato products developed from commercial fry processing must have a raw product that has high external and internal quality.