Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 327622
Title Manufacturing of par-fried french-fries. Part 1: Production yield as a function of number of tubers per kilogram
Author(s) Somsen, D.J.; Capelle, A.; Tramper, J.
Source Journal of Food Engineering 61 (2004)2. - ISSN 0260-8774 - p. 191 - 198.
Department(s) Laboratory for Organic Chemistry
Bioprocess Engineering
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) numerical techniques - food materials - surface-area - potato
Abstract Mass losses during peeling and size sorting of cut strips in French-fries production are heavily influenced by potato size and shape. In this study the number of tubers per kilogram (N) is used as a raw material parameter to estimate the average principal dimensions, volume, surface area and specific surface area of potato tubers. A method called 'numerical shell' was developed to estimate the surface area of ellipsoid bodies. This method can be used for other three-dimensional objects as well when the analytical surface area equation is not applicable. The study is focused on Solanum tuberosum L. cv.: Agria, Asterix and Bintje. The paper outlines also the relationship between production yield and number of tubers per kilogram. It was shown that the peel losses and Specific Surface area increase proportional by N-1/3. Mass losses due to sliver removal increase linearly proportional with N. (C) 2003 Elsevier Ltd. All rights reserved.
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