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Potato Chips Processing Flow Chart

Potato chips are made according to the following process: 1) Potatoes are harvested when the sucrose content is below 1.5% and cured for storage. 2) Raw materials are stored under controlled temperature, humidity, and ventilation conditions until reception. 3) Upon reception, raw materials are inspected for defects, size, moisture content, and damage before being stored again for processing. 4) Potatoes are washed, peeled, sliced, blanched, partially dried, seasoned, and deep fried before being packaged and distributed to retailers and consumers.

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Hiba Bakri
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414 views

Potato Chips Processing Flow Chart

Potato chips are made according to the following process: 1) Potatoes are harvested when the sucrose content is below 1.5% and cured for storage. 2) Raw materials are stored under controlled temperature, humidity, and ventilation conditions until reception. 3) Upon reception, raw materials are inspected for defects, size, moisture content, and damage before being stored again for processing. 4) Potatoes are washed, peeled, sliced, blanched, partially dried, seasoned, and deep fried before being packaged and distributed to retailers and consumers.

Uploaded by

Hiba Bakri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Potato chips flow chart:

Tubers harvesting  Harvesting should take place when the sucrose content is below 1.5%.
 Tubers should only be handled when the temperature is above
55◦F (12.7◦C) to avoid bruises and black spots.
 Before low temperature storage, potatoes must be properly cured
or suberized at 15.6◦C.

Raw material
Storage (Supplier) Storage Conditions:
 Storage Temperature depends on tuber variety and expected
storage period.
 Proper ventilation
 Out of Sunlight.
 Humidity is controlled.

Raw material Load inspection:


Reception  Should be free of foreign material
 No crop debris, stones, mud or dirt
 Trailer should be fit for purpose (no chemical or odor).
Raw Material
Tuber Temperature (4-8 °C)
Inspection
Mud/soil Level (< 0.75%)
Size Evaluation (45-95mm)
Tuber count of potato load (72-112 in
10kg) Solid Determination (16-28%)
Peeling and raw potato inspection:
Checked for external defects (Appearance, color, disease, bruising, sprout etc.)
Internal defects by cutting along the longitudinal axis (hollow heart, black
heart, pest damage, purple pigmentation etc.)
Slicing (slice size 1.35mm slice thickness)

Mini Frying and establishing frying defects (Greening, Dried bruises,


Undesirable color, internal damage, external damage)
Raw Material Storage Conditions:
Storage (Processor)  Dry place
 Out of sunlight
 6-10°C Temperature
 Proper pest control.
Washing

Warehouse Slicing
Peeling/Trimming
(Below room temp., dry (1.35mm thick) Blanching Partial Drying
and dark place, First in,
First out (FIFO) practice)
Packaging Seasoning of chips Extra fat/oil Deep Frying
removal (177°C for 3 mins)

Product Retail Consumer


Distribution

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