Final drying of potato chips
  Potato chips or french fries fast food industry is a major foreign fast-food raw materials , which occupies a turnover of billions of dollars in proportion . To make fried potato chips with good color, microwave devices have been used in the United States as fried potato chips final drying purposes.
    Affecting potato chips potato color is mainly because the film has a glucose points. In cutting, the carbon in reducing sugar combined with the free amino groups , occurs in the section which does not contain the enzyme reaction , the reaction is called MHMd . Often only 0.2% sugar ratio will make the potato slices to form policy was showing black -brown color . In order to avoid the concept of this reaction , the original often makes potatoes stored at 12-19 ℃ environment for some time . Short nuclear transformation of these rings to the starch solution . Burning while , numerous tests showed that 2-3% sugar potato chips fried to make it available 232 degrees oil temperature dropped to 6-8 % moisture content , and then finally dry with a slightly broken , the color unchanged.
    Since 1966 proposed the use of microwave energy for the patent after the final drying potato chips , potato chips, microwave promote the use of the final drying quickly . The United States has the power to 50KW microwave potato chips final drying device 14 units.
    Microwave final dried potato chips , the oil content generally lower than conventional frying , and expanding storage time increases.