Date of Award

12-2005

Document Type

Independent Study

Degree Name

Master of Science (MS)

Abstract

This paper is a case study of French fry potato processing at the JR Simplot Food Group facility, Grand Forks, No1th Dakota. Broken French fries potentially reduce customer satisfaction with increased overhead costs to the company. This study examined a six-month on-site field investigation focusing on breakage of samples collected at different sample points for different types of cuts in the French fries processing

The purpose of this study was to analyze and evaluate the percentage of the breakage occu1Ted on French fries at different sample points for different types of cuts throughout the French fries process. Thereby conclude the area of concern on which corrective action should be taken to minimize the breakage on French fries samples

The design of this study was to collect samples from all the sample points and analyze the data with respect to the length, breakage, and feathering, breakage being the area of concern. The findings of this study indicated a large percentage of breakage occurred at "after freezer" sample point for regular cut (13.45%), shoestring cut (10.03%), and thin cut (12.32%), and also a large percentage of breakage was noticed at "after blancher" sample point for crinkle cut (5.62%), and steak cut (11.40%).

The "after freezer", and "after blancher" sample points should be analyzed in detail for further studies as a large percentage of breakage occurred at those sample points.

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