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Potato Chips: History, Raw Material Sourcing, Processing, Packaging (Proofreading Sample)


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Potato Chips - History, Raw Material Sourcing, Processing, Packaging
Potato Chips - History, Raw Material Sourcing, Processing, Packaging
The mouthwatering potato chip is undoubtedly one of the most famous discoveries within the food industry. Potato chips denote small pieces of the same product that are fried or baked, leaving them crispy and very tasty. South Americans who lived within Peru’s Andes Mountains region were the first people to discover the potato about six millennia ago. A series of modifications have been executed since then, bringing us to the tasty potato chip of today (Burhans, 2008).
Presently, manufacturing plants obtain farm-fresh potatoes and process the same into chips. Since potatoes are not grown year round, manufacturers have to depend on stockpiles with regard to raw materials. Upon reception, the potatoes are examined so as to ensure that the products satisfy established standards regarding size and color as well as other quality parameters. After scrutinizing the potatoes with regard to green marks and boundaries, substandard products are removed. Potatoes are then placed in a conveyer belt whereby they undergo various stages of manufacturing (Eiri, 2007). To reduce breakages, the conveyer belt is motorized by mild vibrations. The potatoes are taken through a mechanical peeling apparatus after which the products are cleaned using chilly water (Axelrod & Brumber, 2006).
The potatoes undergo cutting which is done by a revolving presser or impaler. Potatoes are cut into paper-thin pieces measuring 0.666 to1.85 millimeters. While undulated cutting edges generate uneven potato fragments, standard slices derive from even cutting edges. Manufacturers who do not want to market the fragments in the natural state clean the wedges by passing the product through cold water. Such washing removes the starch that is normally released as the potatoes are cut. For natural chips, the above stage is omitted. The end product ought to be an entity that will appeal to the human eye. Chemical treatment is thus done at this stage so as to boost the color of the potato fragments. Different chemicals, for instance, phosphoric acid, calcium chloride and citric acid, are utilized. The slices are submerged into a chemical substance whose pH (hydrogen potential), mineral and hardness attributes have been modified (Axelrod & Brumber, 2006).
The frying and salting stage is done by having the potato chips pass beneath air jets so as to get rid of surplus water. Chips then enter into oil-filled depressions that measure between forty and seventy five feet. Corn, cotton or mixtures of different vegetable oils constitute the most commonly used oils (Man & Jones, 2000). Autoxidizing agents are added to the oil in order to avoid rancidity of the chips (Mahindru, n.d.). Salt holders are positioned above the trough to sprinkle salt. Flake salt is preferred over crystal salt (Blech, 2009).
To produce flavored potato chips, the slices are moved across a barrel that contains the preferred seasonings in crushed state. The scorching flakes are drawn by a wire lattice belt that is placed next to the seasoning depression. Surplus fat is drawn off as the slices proceed on the lattice belt, thus initiating the cooling of the flakes. Substandard chips, for instance, the burned products, are done away with at this stage (Eiri, 2007).
The fragments move into to a wrapping apparatus that has a pre-set scale for correct weighing of products. Alien substances, for example, metallic bits, that may be within the products are spotted by a metal detector at this stage (Axelrod & Brumber, 2006).
About once every hour, test models are obtained from every lot all through the production procedure. Testing verifies the saltiness, color, humidity levels, seasoning as well as general aroma of potatoes. Using a color graph, decisions relating to the chips that proceed through the processing are made. It is the primary goal for every chip manufacturer to prevent breakage of the chips. To decrease the chances of breakage, companies have undertaken measures, such as, reducing the heights from which potato flakes drop from transmission belts (Eiri, 2007). Stainless steel belts have substituted conveyer belts that are made from plastic. The stainless steel belts only let big flakes to move through to the frying appliances, with small products dropping via the lattice.
All wastes are put into good use; peelings as well as cast off chips are sold for use as animal feeds. The starch that is removed in the rinsing process is vended to starch processing firms (Axelrod & Brumber, 2006).
The packing bags stream downwards from ...
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