POTATO CHIPS DEHYDRATING TECHNIQUE

TECHNICAL FIELD

The invention is a potato chips dehydrating technique in the food industry including the steps of boiling the potatoes to be usedand then dehydrating the prepared by the process.

PRIOR ART

Currently potato chips are available on the market which is sold on the shelves of all grocery, grocery store, dried fruit and snack. For the preparation of these chips, oil should be heated at least 180 degrees or should be baked. These processeslead to the emergence or increase of asubstance in potatoes so called acrylamide (acrylamide) and carcinogenic. Acrylamide (IARC, 1994)that is classified as "potentially carcinogenic to humans"by the Board of the International Cancer Researchwas first described in heat-treated foods by The Swedish National Food and Agriculture Organization (SNF) and the University of Stockholm onApril 24, 2002. It was noted that the chips are among the products containing highest carcinogenic substancesas a result of his research of Turkey Scientific and Technical Research Council (TUBITAK) on 50 foods including thepotato chips.

The more the potato cooking temperature increases, the more the amount of acrylamide in it increases. When the temperature exceeds about 120 degrees, these chemicals begin to form. Acrylamide is a cancer-causing agent used in plastic industry, available in cigarettes. In many countries, it is proposed to write the phrase "kills" over chips packets, like cigarettes.

If acrylamides is consumed longer, it can lead to arteriosclerosis, inflammatory diseases, obesity and cancer. These chips that are harmful to everyone, are very inconvenient to be consumed especially by children, pregnant and nursing women.Also, to maintain these chips, various protective substances hazardous to health are used.

Another method used in making potato chips is to make the potatoes crispy by stripping away the moisture infood dehydrator. This method is reliable in terms of health. However, sandy taste of dried potato chips is not tasty for many people, chips prepared by frying or baking be method are preferred. Through potato chips dehydrating technique of the invention, the potato does not contain carcinogenic substances like other chips as it is boiled at a temperature of 100 degrees for a short time as 10-20 seconds in boiling water and then became crispy by being purified from moisture therefrom for2-4 hours in the food dehydratorat the temperature of 52 degrees. So, not because the potatoes are fried in oil in high temperature, just because it is purified from moisture that it containsin the food dehydrator, it becomes chips. Through this method, potato chips consumed willingly by people of all ages and having palate become completely safe in terms of health.

Boiling which is the first step in the preparation of chips, because of the sandy potato taste is eliminated through it, is a healthy and also very tasty alternative to frying and baking techniqueswhich is very harmful to health but very tasty. The chips boiled and then dried can be protected at least 1 yearin an airtight package, without using any preservatives. This means that health problems caused by preservatives in foods prepared come down to zero. DETAILED DESCRIPTION OF THE INVENTION

Potatoes are chopped in the form of circles as thin as the membrane. Salt and olive oil and various spices and / or vegetables are addedin water boiling at 100 degrees. Potato slices are boiled in boiling water for 10-20 seconds. By being placed on the tray of the food dehydrator, they are dried for 2-4 hours at 52 degrees. Potato chips are packed with airtight packaging.

With this method, many vegetables and fruit crisps can be made. For example, beets, carrots, apples, bananas, etc.