American Potato Journal

, Volume 47, Issue 9, pp 321–325 | Cite as

Determination of blanching conditions for frozen par-fried potatoes

  • Milford S. Brown
  • Jo Anne W. Morales


A procedure is presented for determining systematically the optimum blanching conditions required for potatoes from low temperature storage that are to be used for frozen French fries. Processing includes a low-temperature blanch for partial cooking and leaching of excess sugar followed by a brief immersion in glucose solution, if needed, for uniform coloring during finish frying. The glucose solution, or plain water if additional glucose is not required, should be of high temperature if other processing steps do not provide sufficient heating for complete enzyme inactivation. The potatoes are then par-fried and frozen.


Glucose Solution Potato Strip Excess Sugar Surface Sugar Potato Surface 
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Se presenta un procedimiento para determinar sistemáticamente las condiciones óptimas de pre-cocción requeridas para las papas almacenadas a baja temperatura que serán utilizadas como papas fritas congeladas. El proceso incluye una pre-cocción a baja temperatura para un cocimiento parcial y filtración del exceso de azúcar, seguido por una breve inmersión en solución de glucosa de ser necesario, para obtener un color uniforme durante la fritura. La solución de glucosa o agua simple, si la glucosa adicional no es requerida, debe tener una temperatura alta, cuando las otras etapas de procesamiento no proporcionen el suficiente calentamiento para completar la inactivación de enzimas. Entonces las papas se pre-fríen y congelan.


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Literature Cited

  1. 1.
    Feustel, I. C. and R. W. Kueneman. 1967. Frozen French fries and other frozen potato products.In W. F. Talburt and O. Smith, eds., “Potato Processing”, 2nd Ed., Avi Publishing Co., Westport, Conn.Google Scholar
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    Morris, H. J. 1958. Test paper for detecting peroxidase. J. Agr. Food. Chem. 6: 383–384; also, Application of peroxidase test paper in food processing. Food Technol. 12: 265–267.CrossRefGoogle Scholar
  3. 3.
    Weaver, M. L. and C. C. Huxsoll. 1970. Improving quality of French-fried potatoes by infrared processing. Food Technol. 24(10). This will be Oct. 1970, therefore page nos. are not available at this time.Google Scholar

Copyright information

© Springer 1970

Authors and Affiliations

  • Milford S. Brown
  • Jo Anne W. Morales
    • 1
  1. 1.Western Regional Research Laboratory, Agricultural Research ServiceUnited States Department of AgricultureAlbany

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