French fries are deep fried potato fingers which are referred as fast foods, They are usually consumed as snacks and are popular among the kids. Potatoes are peeled, trimmed and cut into desirable sizes. They are further dried and subsequently dried before frying them. The freezing is done to preserve their quality and then packed before shipping.

1. MIT- ADT UNIVERSITY
MIT COLLEGE OF FOODTECHNOLOGY
PUNE
PRESENTED BY – RADHIKA YADAV
TOPIC – PROCESSING AND PRODUCTION OF FRENCH FRIES

2. FRENCHFRIES

3. RAW MATERIAL
Potatoes
( Higher dry matter content : 20% and above
Low reducing sugars : Less than 250 mg/100g f.wt )

4. Industrial method for making
frozen French fries
Freezing & Packaging
Par Frying
Drying
Blanching
Cutting & Sizing
Peeling & Trimming

5. Peeling & Trimming
Potatoes are washed thoroughly with clean water and then peeled. Normally steam method is used,
in which a whole lot of tubers are put into a pressurized hot tank. After enough time, the pressure is
quickly released and the potato skin is removed. After the potatoes come out of the peeler vessel,
they're sprayed with high-power water jets to remove any peel still clinging. Peeling losses depend
upon the morphological characters of the potatoes. In shallow eyed tubers, peeling losses are much
lesser than deep eyed tubers. Peeling losses are minimum with smooth potatoes. Peeled and
washed potatoes are trimmed manually during which process residual skin, eyes and green portions
are removed.
Cutting & Sizing
Peeled potatoes are cut into sticks, lengthwise so as to get long cuts. The cross section of the sticks
ranges between 7 and 12mm and is generally 10mm. the length of the strips can be 5-7cm. Mechanical
slicers or strip cutting appliances of different capacities are available for this purpose. For ensuring
minimum damage to the French fry strips, water knives are being used. Potatoes are transported by
water and pressed against knives mounted on pipes. The sticks are graded for size. Too short and thin
sticks are removed, as also the discoloured ones.

6. Blanching
The sticks are blanced in water at 70-95C for several minutes to inactivate the enzeme. The
procedure also results in removal of some of the sugars from the surface of sticks, resulting
in uniformity of fry colour.
Drying
After blanching, sticks are partially dried to remove excess moisture. If the French
Fries are meant to be deep-fried, the water content should be around 70-75%; if
they're to be cooked in an oven, 65-70%; for microwave French Fries, it's about 55-
60%.
Par-Frying
The "par fry" is a cooking stage where the strips are cooked for a about a minute and a
half in oil that's a bit hotter than normal French Fry cooking temperatures. All frozen
French Fries are par-fried at the manufacturing plant before you fry them completely at
home. The sticks are fried at 180C for about 2 minutes or at 150C for about 5 minutes.

7. Freezing & Packing
The final step is blast freezing of the strips. Blast freezing is a method that freezes
the French Fries which travel down on the wire conveyor using air cooled down to
about -40C. This prevents them sticking together and helps protect the flavour. After
the processing is done, the French Fries are bagged and/or boxed and shipped out
to their final destinations (distributors, restaurants, supermarkets) where they are
then cooked to order.
After deep frying the sticks reddish
brown , French Fries are ready to serve…

8. How To Serve
French Fries is served with a number of
various kinds of dippings from all
around the world…
Fry sauce
Aioli
Ketchup
Mayonnaise
Pudina chutney