presentation on producation process of potato chips

it is a power point presentation through it one can easily get to know the continues process of potato chips

1. Name- pradnya.d kadam Roll no. 3319 Seminar topic- production of potato chips

2. introduction Potato chips are thin slices of potato, fried quickly in oil and then salted. According to snack food folkore , the potato chip was invented in 1853 by chef named George Crum at a restaurant called moon’s lake house in saratoga spring, new york. The popularity of potato chips quickly spread across the country. The chips were commonly prepared in someone's kitchen and then delivered immediately to stores and restaurants, or sold on the street.

3. Production process De- stonign and peeling Slicing Color treatment Frying and salting Cooling and sorting packaging

4. Raw material This product is made from fresh farm potato delivered daily to manufacturing plants. The sources vary from season to season. Oil Flavor Other ingredients

5. The Manufacturing process When the potatoes arrive at the plant, they are examined and tasted for quality. Some are punched with holes in their cores so that they can be tracked through the cooking process. The potatoes are examined for green edges and blemishes. The pile of defective potatoes is weighed; if the weight exceeds a company's preset allowance, the entire truckload can be rejected.

6. De-stoning and peeling The potatoes are loaded into a vertical helical screw conveyer which allows stones to fall to the bottom and pushes the potatoes up to a conveyer belt to the automatic peeling machine. After they have been peeled, the potatoes are washed with cold water.

7. Slicing The potatoes pass through a revolving impaler that cuts them into paper-thin slices, between 0.066-0.072 in (1.7-1.85 mm) in thickness. Straight blades produce regular chips while rippled blades produce ridged potato chips .

8. The slices fall into a second cold-water wash that removes the starch released when the potatoes are cut. Some manufacturers, who market their chips as natural, do not wash the starch off the potatoes.

9. Color treatment If the potatoes need to be chemically treated to enhance their color, it is done at this stage. The potato slices are immersed in a solution that has been adjusted for pH, hardness, and mineral content.

10. Frying and salting The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C). Paddles gently push the slices along. As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips. Potato chips that are to be flavored pass through a drum filled with the desired powdered seasonings.

11. Cooling and sorting At the end of the trough, a wire mesh belt pulls out the hot chips. As the chips move along the mesh conveyer belt, excess oil is drained off and the chips begin to cool. They then move under an optical sorter that picks out any burnt slices and removes them with puffs of air.

12. Quality Control Taste samples are made from each batch throughout the manufacturing process, usually at a rate of once per hour. The tasters check the chips for salt, moisture, color, and overall flavor. Color is compared to charts that show acceptable chip colors. Preventing breakage is a primary goal for potato chip manufacturers. Companies have installed safeguards at various points in the manufacturing process to decrease the chances for breakage. The heights that chips fall from conveyer belts to fryers have been decreased.

13. Packaging The chips are conveyed to a packaging machine with a scale. As the pre-set weight of chips is measured, a metal detector checks the chips once more for any foreign matter such as metal pieces that could have come with the potatoes or been picked up in the frying process. The bags flow down from a roll. A central processing unit (CPU) code on the bag tells the machine how many chips should be released into the bag. As the bag forms, (heat seals the top of the filled bag and seals the bottom of the next bag simultaneously) gates open and allow the proper amount of chips to fall into the bag.

14. The filling process must be accomplished without letting an overabundance of air into the bag, while also preventing the chips from breaking. Many manufacturers use nitrogen to fill the space in the bags. The sealed bags are conveyed to a collator and hand-packed into cartons.

15. Byproducts/Waste Rejected potatoes and peelings are sent to farms to be used as animal feed. The starch that is removed in the rinsing process is sold to a starch processor.