Towards intelligent optimisation and understanding of the multistage production process of frozen par-fried potato fries, considering variable incoming potatoes, the final quality of the Belgian fry and process water management (Intelligent-FRY) KU Leuven
The overall objective is to understand the impact of the multi-stage production process of frozen pre-fried fries on the quality of consumable Belgian fries and water management requirements, as a function of the variable characteristics of the incoming potato. This insight will be provided by thorough research into the physicochemical impact of each industrial processing step and the parameters applied, in combination with research into the ...