Operational considerations for hot-washing in potato crisp manufacture

Food and Bioproducts Processing - Tập 124 - Trang 387-396 - 2020
Leanne Bartlett1, Gary Montague1, Ged McNamara2, Ben Davies2, Alberto Fiore3, Keith Sturrock4, Moria Ledbetter3, Ingo Hein5,6, Sophie Mantelin5, Brian Harrower5, Malcolm Knott7, Stan Higgins7, Karen Stott7
1School of Health and Life Sciences, Teesside University, Middlesborough, TS1 3BX, UK
2KP Snacks, Macklin Ave, Cowpen Lane Industrial Estate, Billingham, TS23 4DU, UK
3School of Applied Sciences, Division of Engineering and Food Science, Abertay University, Bell Street, Dundee, DD1 1HG, UK
4School of Applied Sciences, Division of Psychology and Forensic Science, Abertay University, Bell Street, Dundee, DD1 1HG, UK
5The James Hutton Institute, Invergowrie Dundee, DD2 5DA, UK
6University of Dundee, Division of Plant Sciences at the JHI, Invergowrie, Dundee, DD2 5DA, UK
7Industrial Technology Systems, ITS House, High Force Road, Riverside Park, Middlesbrough, TS2 1RH, UK

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