Leaching of french-fried potato strips
作者： Merle L. Weaver , E. Hautala
DOI: 10.1007/BF02862995
关键词: Horticulture 、 Dichlorodifluoromethane 、 Leaching (agriculture) 、 Agronomy 、 Sugar 、 Liquid nitrogen 、 Chemistry 、 Cold storage
摘要: Potatoes with high-reducing sugar content taken directly from cold storage (4.5 C) and cut into 3/8-inch-square, 3-inch-long strips, were immersed in liquid nitrogen or dichlorodifluoromethane (−30.5 C or−79 for 3 to 15 sec then leached 5 min water at 50 C. It was found that by using this method of freezing leaching light colored strips could be finish-fried Red La Soda, Russet Burbank, Norchip varieties without conditioning. Finished-fries prepared water-leaching only usually too dark.
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