Computer control of blancher for french fry color |
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| Authors: | P M Tomasula M F Kozempel M J Kurantz J C Craig |
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| Institution: | 1. ARS, Eastern Regional Research Center, U.S. Department of Agriculture, 600 E. Mermaid Lane, 19118, Philadelphia, PA
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| Abstract: | Computer control of color development of potatoes through regulation of glucose/reducing sugar content in the blancher is demonstrated for french fry production. Color was controlled using two methods. In the first, anticipatory-feedback control was used to adjust glucose concentration in the potatoes leaving a hot-water blancher. Because the relationship between concentration and color was not defined through the mathematical model, operator intervention was required to control color. In the second, anticipatory-feedback control was combined with some simple rules for adjusting setpoints and color. Results indicate that the second scheme is preferable because it eliminates operator intervention to effect color control. |
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