Answer :
Final answer:
Deep-fat frying of potato bites involves reducing their moisture content from 80% to 2% by immersing them in oil. The amount of water removed and oil added can be calculated using the product weight and moisture content percentages. The hold time for potato bites varies according to operational practices and safety standards.
Explanation:
Deep-Fat Frying and Hold Time for Potato Bites The process of frying potato bites involves immersing them in hot oil at atmospheric pressure, a cooking method known as deep-fat frying. The potatoes are completely surrounded by the oil, leading to efficient heat transfer, cooking of the potato, and the creation of a crispy texture. When frying potato bites to reduce the moisture content from an initial 80% to a final 2%, a substantial amount of water is evaporated in the process.
a. Water Removed Per Hour To calculate the amount of water removed per hour, one would need to know the weight of the potato bites before frying and apply the moisture content percentages. The weight of the water removed is the difference between the initial and final water content of the potatoes.
b. Addition of Oil During frying, the potato chips gain oil content, increasing up to 30% of their weight. This added oil weight can be calculated based on the weight of the potato chips after frying.
c. Production of Potato Chip Bags To determine the number of bags produced in a day, one must know the total production weight of potato chips per hour and the operating time of the factory. Given that each bag contains 50g of potato chips and the factory operates for 8 hours, the total number of bags can be calculated accordingly.
Hold time for potato bites refers to the duration they can be held after frying before their quality deteriorates. Typically, this hold time is influenced by factors like temperature, humidity, and how they're stored. The hold time would need to be specified based on the specific operational guidelines and food safety standards in place.