This seems to be the right part of CR4 for discussing food processing, a field I know nearly nothing about. So here goes.
It occurred to me and a friend of mine that a great deal of waste heat should be recoverable and recyclable from french frying plants - the kind that peel, slice and "pre-fry" potatoes for subsequent deep-frying by fast-food franchises. We're having problems putting numbers to that surmise, though. Food processing books we've consulted give a range of temperatures, but no specifics. They don't identify specific oils used as drying media, though there are rough figures for oil consumption. We would love to know:
What temperature is used for "pre-frying" potatoes commercially?
How much water is removed from the fries?
What oil is used? How much is used per tonne of fries?
What is the usual source of heat for pre-frying?
Is vacuum used to help drying and/or to operate at a lower temperature?
Is oil consumption due only to absorption by the fries, or does oil have to be renewed due to rancidity? If the latter, what is the cutoff point (acid number or whatever) at which the oil is dumped or diluted with fresh oil?
Thanks in advance!
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