its a document about snack item chips and its manufacturing process.

1. FOOD
DEFINITION:
Any nutritious substance that people or animals eat or drink or that plants
absorb in order to maintain life and growth is called FOOD.
It is also known as nutrients.
TYPES OF FOODS:
We have different types of foods in this world. in those types we will have a look inn main
types given below.
 Main course
 Vegetables & fruits

2.  FASTFOOD
 SNACK AND BEVERAGES
FOOD origins are in agriculture. They are either produced directly on farms or based
on food coming from farms. Farmers grow food, which they harvest, store and
transport to markets or to processing plants for preservation and transformation into
a variety of food products.
A FARMER(also called an agriculture) is a person engaged in agriculture, raising living
organisms for food or raw materials. The term usually applies to people who do some
combination of raising field crops, orchards, vineyards, poultry, or other livestock. A
farmer might own the farmed land or might work as a labor on land owned by others, but
in advanced economies, a farmer is usually a farm owner, while employees of the farm
are known as farm workers, or farmhands. However, in the not so distant past, a farmer
was a person who promotes or improves the growth of (a plant, crop, etc.) by labor and
attention, land or crops or raises animals (as livestock or fish).

3. AGENDA:
Here we have a look in production of CHIPS(snack) with process.
PRODUCTION OF POTATO CHIPS
INTRODUCTION:
Potato chips are thin slices of potato, fried quickly in oil and then salted. According
to snack food folkore, the potato chip waas invented in 1853 by chef named GEORGECRUM
at aa restaurant called moon’s lake house in saratog spring, newyork. The populrity ofpotato
chips quickly spread across the country. The chips were commonly prepared in someone’s
kitchen and then delivered immediately to stores and restaurants, street.
We will have a look in protien calory levels in chips with according to a brand LAYS.

4. PRODUCTION PROCESS
 Raw material
 De-stonign and peeling
 Quality check
 Slicing
 Color treatment
 Frying and salting
 Cooling and sorting
 Packaging

5. RAW MATERIAL
 This product is made from fresh potato delivered to
manufacturing plants by FARMERS. The sources vary
from season to season
 Oil
 Flavor
 Other ingrediants

6. The Manufacturing
Process
 When the potatoes arrive at the plant, they are examined and tasted for
quality. A half dozen or so buckets are randomly filled. Some are punched
with holes in their cores so that they can be tracked through the cooking
process. The potatoes are examined for green edges and blemishes. The pile
of defective potatoes is weighed; if the weight exceeds a company's preset
allowance, the entire truckload can be rejected.
 The potatoes move along a conveyer belt to the various stages of
manufacturing. The conveyer belts are powered by gentle vibrations to keep
breakage to a minimum.

7. Destoning and peeling
 The potatoes are loaded into a vertical helical screw conveyer which allows stones
to fall to the bottom and pushes the potatoes up to a conveyer belt to the automatic
peeling machine. After they have been peeled, the potatoes are washed with cold
water.
Slicing:
 The potatoes pass through a revolving impaler/presser that cuts them into paper-thin
slices, between 0.066-0.072 in (1.7-1.85 mm) in thickness. Straight blades produce
regular chips while rippled blades produce ridged potato chips.
 The slices fall into a second cold-water wash that removes the starch released when
the potatoes are cut. Some manufacturers, who market their chips as natural, do not
wash the starch off the potatoes.

8. Color treatment:
 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.
Frying and salting:
 The slices pass under air jets that remove excess water as they flow into 40-75 ft (12.2-
23 m) troughs filled with oil. The oil temperature is kept at 350-375°F (176.6-190.5°C).
Paddles gently push the slices along. As the slices tumble, 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.

9. Cooling and sorting:
 9 At the end of the trough, a wire mesh belt pulls out the hot chips. As the chips
move along the mesh conveyer belt, excess oil is drained off and the chips begin to
cool. They then move under an optical sorter that picks out any burnt slices and
removes them with puffs of air.
Quality Control:
Taste samples are made from each batch throughout the manufacturing process,
usually at a rate of once per hour. The tasters check the chips for salt, seasoning,
moisture, color, and overall flavor. Color is compared to charts that show acceptable
chip colors.
Preventing breakage is a primary goal for potato chip manufacturers. Companies
have installed safeguards at various points in the manufacturing process to decrease
the chances for breakage. The heights that chips fall from conveyer belts to fryers
have been decreased. Plastic conveyer belts have been replaced with wide mesh
stainless steel belts. These allow only the larger chips to travel to the fryers and the
smaller potato slivers to fall through the mesh.

10. Packaging:
 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.
 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, (heat seals the top of the filled bag and seals the bottom of the next bag
simultaneously) gates open and allow the proper amount of chips to fall into the
bag.
 Some companies pack potato chips in I O cans of various sizes. The chips flow
down a chute into the cans. Workers weigh each can, make any necessary
adjustments, and attach a top to the can.

11. By products/Waste:
Rejected potatoes and peelings are sent to farms to be used as animal feed. The
starch that is removed in the rinsing process is sold to a starch processor.
The Future
Potato chips show no sign of declining in popularity. However, the public's increased
demand for low-fat foods has put manufacturers on a fast track to produce a
reduced-calorie chip that pleases the palate as well. In the late 1990s, Proctor and
Gamble introduced olestra, a fat substitute that was being test-marketed in a variety
of products, including potato chips.
Food technicians are using computer programs to design a crunchier chip. Upper-
and lower-wave forms are fed into the computer at varying amplitudes, frequencies,
and phases. The computer then spits out the corresponding models. Researchers
are also working on genetically engineered potatoes with less sugar content since it
is the sugar that produces brown spots on chips.

12. CONCLUSION
 IF YOU ATE TODAY THANK A FARMER.
 FARMERS are not backbone only for the country they are the backbone of the world
where the humans are living by having food (neutrients).
 FARMERS are saving the world by producing food , so the world also must save the
farmers.
 FARMERS just don’t work till the sun goes down.

13. RAMANA.KOTESWARARAO