French Fries
Dry matter, fat and color in French fries
Texture, flavor and color are all important quality parameters for French fries and potato chips. Controlling dry matter in French fries yields both consistent end quality as well as large savings. Tighter control of dry matter will allow an average higher moisture level and at the same time stay within specification and eliminate claims.
The tighter control of dry matter is achieved by using the QVision 500 in-line analyzer to automate control of the dryer and fryer.
By nature, dry matter varies by season, storage, the individual field and more. Sampling is time consuming, inaccurate and not sufficient for real in-line process control. Even if you sample every hour, the feedback time for process control is too slow and there is no guarantee that the sample actually was representative of the next hour of production.
Setting a new standard for in-line analysis
The QVision Analyzer can measure dry matter, fat and color in French fries and potato chips at very high speed and with superb accuracy. The transflection measurement method measures the dry matter and fat content though the potato product. This is important because the dry matter will vary from the center of the French fry to the surface. Alternative methods typically measure surface only, which will not bring the same consistency. The QVision 500 Analyzer also has a measurement width of 500mm, that ensures that a large amount of product is analyzed and the results are truly representative. Alternative methods typically have a measurement width of only 50mm.
Benefits beyond process control
The key benefit is getting a consistent end product. However, depending on the placement of the QVision 500 Analyser, more can be achieved. Typically:
- Traceability and documentation of end product quality
- Monitoring raw material quality
- Monitoring variations within batches
In parallel with controlling the dryer and fryer, the QVision 500 Analyzer can generate reports documenting dry matter, fat and color per batch as well as variation within the batch.