Effects of Pretreatment Technologies on Quality of Vacuum Fried Potato Chips

Based on the comparison of the influences of some pretreatments,such as branching,freezing and infil- tration,on fried potato chips' quality,the paper confirmed a better pretreatment process for the vacuum fried potato chips.Experimental results showed that the freezing parameters did not affect fried potato chips' moisture content re- markably,while blanching temperature was the main influencing factor.The potato slices pretreated by somatic operation gradually reduced its moisture content with the increasing concentration of infiltration.The freezing parameters have little impact on the fried potato chips' fat content.The shorter the blanching time is,the higher the fat content of the fried potato chips,and the longer the blanching time,the lower the fat content of the fried potato slices.Blanched at the temperature of 75℃for 6 min.we got the lowest fat content.The higher the concentration of infiltration is,the lower of the fat content of the fried potato chips.