Potato chips processing

Group members

Nguyn Gia Hng - BTFTIU13032

Nguyn Nam Phng - BTFTIU13089
Nguyn Th M Duyn - BTFTIU13137
L Trn Quc Thng - BTFTIU13128

Outline

1/ Material for processing.

2/ Potato chips manufacturing
3/ Machinery

Overview

A potato chip or crisp is a thin slice of potato that has

been deep fried, baked, kettle cooked, or popped until
crunchy.
Potato chips are commonly served as a snack, side dish,
or appetizer

The snack food has been around since 1853. when The
Potato Chip Company (the oldest potato chip company in
the world) began manufacturing in 1910, potato chip
became massed-produced for home consumption the
number one bestselling snack in the world.

Some famous potato chips products

1/ Material for processing

-

Raw material: fresh potatoes. (20 25 % dry matter

content and low reducing sugar levels about 0.25 0.5
%)
Frying medium: edible oil, vegetable oil ( refined
cottonseed oil, refined groundnut oil, refined soybean
oil, palm oil,)
Seasoning: salt, seaweed, cheese, flavor enhancer,
sugar, natural flavor

Packing material: metalized polypropylene, board

packaging, cellulose film, high-density polyethylene

2/ Potato chips manufacturing

After harvesting from the fields, potatoes will be
examined the quality. If the quality of potatoes is not
as the company expected, they can be rejected.
- The selected potatoes move along a conveyor belt to
the various stages of manufacturing. The process of
producing potato chips undergoes these main steps
Washing
Peeling
Sorting
Slicing
-

De-oiling
Seasoning

Frying
Picking

Dewatering
Packaging

Blanching

Washing

The best qualified potatoes

will be poured into water
pipe with the high flow
rate and velocity to clean
the soil and residue on
potatoes.

Figure 1

Peeling and sorting

-

Subsequently, they are applied to the peeling machine

to separate the rough bark from fresh potatoes.
Because of the shape and size of potatoes is different
so it is necessary to classify them in order to facilitate
the process later. Only full-size potato will be allowed
to continue processing, which ensures the product's
design.

Frying and salting

The slices are passed under air jets in order to remove
excess water. Then, they are flow into 40-75 ft troughs
filled with oil. The oil temperature is kept at 176190C.
Salt is sprinkled from receptacles positioned above the
trough at the rate of about 1.75 lb (0.79 kg) of salt to
each 100 lb (45.4 kg) of chips.
Potato chips that are to be flavored pass through a
drum filled with the desired powdered seasonings.

Slicing and color treatment

- The potatoes pass through a

revolving impaler/presser that
cuts them into paper-thin
slices, about 1.7 mm in
thickness. The slices fall into
a second cold-water to wash
away all starch released.
- If the potatoes need to be
chemically treated to enhance
their color, it is done at this
stage. The potato slices are
immersed in a solution that
has been adjusted for pH,
hardness, and mineral content.

Figure 2

Cooling and sorting

Potato chips quickly transported to chain of excessive
frying oil separation system. Chips will move along
conveyor belt, excessive oil will be drained off and
chips begin to cool down the temperature.
During frying, there may appear burned potatoes. The
conveyor belt fitted with a color identification sensor
to remove pieces of unqualified potato chips.

Packaging
-

The chips then move to the packing machine. In this stage, the air
is sucked out of the bags filled with chips. Many manufacturers
use nitrogen to fill the space in the bags. The sealed bags are
conveyed to a collator and hand-packed into cartons.

3/ Machinery
In potato chips producing, variety of machines to be
used simultaneously and interconnected by the
conveyor.
- There are two kind of potato chips machine:
+ Semi-automatic potato chips machine.
+ Full automatic line potato chips machine.
-

Machines (2 types)

Elevator
-

Have the structure and

operating principle similar
to escalator.
Transmitting large
quantity of potatoes to the
next stage.

Washing & Peeling machine

-

Washing machine have the structure of a cleft. Water

is pumped inside with high flow rate.
The structure of peeling machine have a spindle
transmitting potatoes in spiral direction. The roller are
mounted around inside the machine rotating
continuously, colliding each other and creating
friction to remove the crust. The machine productivity
is more than 5 tons of potatoes per hour.

Picking line
-

The picking line ensure the quality of potatoes go to

the next process by classifying.
Classifying potatoes is done by a refinery. The
machine works based on the principle that small
potatoes will tend to fall down and refine many times.
For the too large potatoes, they will be halved to
ensure sizes.

Potato cutting machine & washing line

-

The cutting machine have a rotating cutter blade and

can be adjusted corresponding to the thickness of the
cut pieces. In average, one potato can be cut into 36
slices.

-Then

potato slices are washed with chilled water to

wash away starch on the surface of potatoes slices to
prevent potatoes from sticking together.

Blanching machine
-

There are three different blanching techniques

common in the potato industry:

+ Immersion potato blanchers: Total water immersion used to inactivate

enzymes, leach sugars and partially cook the potato or potato

products.
+ Deluge potato blanchers: showering potatoes with hot water to
inactivate enzymes and partially cook the vegetables.
+ Steam potato blanchers: a process in which the potato products both
blanch and restore surface moisture. The steam blancher minimises
water contact, thereby leaving the natural sugars and flavours in the
potatoes.

Air-cooled dewatering machine & frying

machine
At this stage, chips are
transported on the conveyor
and the remaining water
will be dried by electric fans.
Shorten time frying,
improve the product taste
reduce production cost.
- Due to different proportion of water and oil, water in the
bottom, heat the oil in the upper to frying potato chips, residues
generated direct precipitation in the water, the oil is not smoke,
greatly extending the life cycle of oil, so that the cost has
dropped significantly. Oil temperature control precision, thus
ensuring the quality and taste of potato chips. Paddles gently
push the slices along
-

De-oiling machine
-

Apply centrifugal principle technology to de-oiling

Continuous automatic machining swarf deoiling separator

Machining swarf put into the slot is

deoiled inside the rotary bucket.It moves
along the wall surface, then is ejected
from the bucket and drops from the
ejecting slot. Removed oil is recovered
separately from the drain.

De-oiling machine

Centrifugal blower type HSZ350

is a vertical drum centrifuge for
continuous deoiling of short
chips.
Short chips can be fed to the
centrifuge intake via a slat-band
belt conveyor for example.
The chips slide to the bottom of
the drum and are subjected to
high centrifugal forces by the
rotary movement and pressed
through the drum sieve in the
direction of the chip outlet.
The liquid flows through this
sieve and is discharged via the
coolant outlet.

Centrifugal blower type HSZ350

Seasoning Machine
The chips seasoning machine is made of stainless steel,
sanitary and easy to clean. The diameter and length of roller
seasoning machine can be customized according to your need.
- There are three types of potato chips seasoning machine:
+ Disc type chips seasoning machine: Equipped with low-speed
motor, avoiding damage to the fried food.
+ Octagonal type fried food seasoning machine: Octagonal
design can process the food material with the required spices
and mix full uniformity in a short time. Convenient to disinfect
and no dead ends.
+ Roller type seasoning machine: this seasoning machine is a full
automatic equipment. The seasoning barrel length and diameter
can be customized according to customer needs
-

ROLLER TYPE SEASONING MACHINE

Picking line & Automatic chips packing

machine
-

Potato chips are then picked up by picking line. Moving along

conveyor to the packing machine.
The chips are conveyed to a packaging machine with a scale.
As the pre-set weight of chips is measured, a metal detector
checks the chips once more for any foreign matter such as
metal pieces that could have come with the potatoes or been
picked up in the frying process.
Then, the bags flow down from a roll. A central processing unit
(CPU) code on the bag tells the machine how many chips
should be released into the bag. As the bag forms, gates open
and allow the proper amount of chips to fall into the bag.
The filling process must be accomplished without letting
an overabudance of air into the bag, while also preventing the
chips from breaking.

Reference

Trager, James. The Food Chronology. Henry Holt, 1995.

"Potato Chips," Jays Foods, Chicago, IL 60628. 773/7318400. Mary F. McNulty
http://www.bakeryandsnacks.com/ProcessingPackaging/Sustainable-snack-pack-materials-What-s-outthere
https://www.youtube.com/watch?v=REqhl-s97LE
https://www.youtube.com/watch?v=SeycnVLYfMI