Manufactering of par-fried french-fries. Part 3: a blueprint to predict the maximum production yield

D.J. Somsen, A. Capelle, J. Tramper

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)

Abstract

Very little research on the production yield of par-fried French-fries has been reported in the literature. This paper bridges the knowledge gap and outlines the development of a model to predict the maximum production yield of par-fried French-fries. This yield model can be used to calculate the yield efficiency of French-fries processing, according to the PYA-method (production yield analysis). (C) 2003 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)209-219
JournalJournal of Food Engineering
Volume61
Issue number2
DOIs
Publication statusPublished - 2004

Keywords

  • potato-tubers

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