Nicole BIGLIONE,Justin A. FRENCH,Christopher James KOH,Austin KOZMAN
申请号：
US14817863
公开号：
US20170035078A1
申请日:
2015.08.04
申请国别(地区):
US
年份:
2017
代理人:
摘要：
A method and system for producing potato chips with widely varying organoleptic characteristics is disclosed. Whole or sliced potatoes are subjected to pulsed electric field treatment. The potato slices are par-fried to an intermediate moisture content in a first immersion fryer using hot oil at a first temperature, and then finish fried to a final moisture content in a second immersion fryer at a second oil temperature.
