5) 1000 kg of potatoes are processed to obtain french fries. Raw potatoes are washed, peeled, cut into strips, and fried in oil. No potato or water loss occur during the washing process. Typically 15% of potatoes are lost in the peeling process. Peeled potatoes contain 80% water and 20% solids. In general 90% of the solids is starch and rest is the protein. 5% potato loss occurs during the cutting process. Oil used for frying is six times by weight the amount of potato strips. During the frying process oil uptake by potato strips occurs. French fries have 33% moisture content, 26% oil and the rest are starch and protein. No solids loss from potato strips to oil occurs during frying. a) Make a flow chart of the process, showing all the steps in the process and labeling all of the input and output streams b) Calculate the yield of french fries from the process (weight of french fries/weight of initial potatoes)

Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)
8th Edition
ISBN:9781305387102
Author:Kreith, Frank; Manglik, Raj M.
Publisher:Kreith, Frank; Manglik, Raj M.
Chapter9: Heat Transfer With Phase Change
Section: Chapter Questions
Problem 9.1DP
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5) 1000 kg of potatoes are processed to obtain french fries. Raw potatoes are
washed, peeled, cut into strips, and fried in oil. No potato or water loss occur during
the washing process. Typically 15% of potatoes are lost in the peeling process. Peeled
potatoes contain 80% water and 20% solids. In general 90% of the solids is starch and
rest is the protein. 5% potato loss occurs during the cutting process. Oil used for frying
is six times by weight the amount of potato strips. During the frying process oil uptake
by potato strips occurs. French fries have 33% moisture content, 26% oil and the rest
are starch and protein. No solids loss from potato strips to oil occurs during frying.
a) Make a flow chart of the process, showing all the steps in the process and labeling
all of the input and output streams
b) Calculate the yield of french fries from the process (weight of french fries/weight
of initial potatoes)
c) Calculate the moisture loss from potato strips during frying
d) Calculate the oil uptake by potato strips during frying
Transcribed Image Text:5) 1000 kg of potatoes are processed to obtain french fries. Raw potatoes are washed, peeled, cut into strips, and fried in oil. No potato or water loss occur during the washing process. Typically 15% of potatoes are lost in the peeling process. Peeled potatoes contain 80% water and 20% solids. In general 90% of the solids is starch and rest is the protein. 5% potato loss occurs during the cutting process. Oil used for frying is six times by weight the amount of potato strips. During the frying process oil uptake by potato strips occurs. French fries have 33% moisture content, 26% oil and the rest are starch and protein. No solids loss from potato strips to oil occurs during frying. a) Make a flow chart of the process, showing all the steps in the process and labeling all of the input and output streams b) Calculate the yield of french fries from the process (weight of french fries/weight of initial potatoes) c) Calculate the moisture loss from potato strips during frying d) Calculate the oil uptake by potato strips during frying
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