New system to improve potato chip texture  

Heat and Control has introduced a new processing system it says can significantly improve the taste and texture of potato chips.

Using the process of Pulse Electric Field (PEF) technology, the E-FLO Electroporation processing system by Heat and Control has been developed to help processors improve yield and offer consumers a potato chip that is crunchier and healthier.

The PEF process perforates the cell walls of the potato, creating ‘micro’ holes that allow the asparagine and sugars to be washed out of the potato in a cold wash, which lowers acrylamide in the final product. This process reduces or eliminates the need for blanching in most cases, the company says.

“This new product enhances our range of equipment and adds a new variation to the way the potato product is prepared prior to the frying process,” says Bobby Kane, sales manager for south and west Europe and Middle East regions. “Current testing shows lower acrylamide in the final product, whilst producing a healthier and better tasting, crunchier, quality potato chip.”

There is noticeable improvement in cutting or slicing of potatoes which has a two-fold effect, the company notes. Firstly, slicer yield is higher; plus, the slicer blade life is extended. Secondly the improved texture of the potato slices themselves means there is less oil uptake during the cooking process, resulting in a healthier product. Further cost savings can be achieved by the reduction of blanching requirements in the preparation of the product.

The design is said to be compact for easy integration into existing processing lines or new lines. Applications are for potato chips and french fries, with formed potato products and other root vegetables to follow.

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