Effektivisering av kryddningsprocessen i chipsproduktion
(2024) YTHL05 20241Livsmedelsteknik (kandidat)
Food Science
- Abstract
- The purpose of this report is to investigate and compare two potato chip production lines to determine the optimal layout of the factories in order to maximize the chips' adhesion ability to seasoning.
The hypothesis of this study is that the adhesive ability of chips is highly dependent on how warm they are when they are seasoned, with warmer chips having a stronger adhesive ability. This hypothesis is based on previous research indicating that the adhesion ability of potato chips worsens below 75℃ and thus the application of seasoning becomes more difficult.
The reason behind this study is that a significant cost in potato chip production is caused by seasoning. By reducing the amount of waste generated when seasoning does not... (More) - The purpose of this report is to investigate and compare two potato chip production lines to determine the optimal layout of the factories in order to maximize the chips' adhesion ability to seasoning.
The hypothesis of this study is that the adhesive ability of chips is highly dependent on how warm they are when they are seasoned, with warmer chips having a stronger adhesive ability. This hypothesis is based on previous research indicating that the adhesion ability of potato chips worsens below 75℃ and thus the application of seasoning becomes more difficult.
The reason behind this study is that a significant cost in potato chip production is caused by seasoning. By reducing the amount of waste generated when seasoning does not adhere to chips, this could lead to an economic gain for the producing company, as well as an environmental gain for society by reducing the need to produce and transport as much seasoning.
To ascertain whether temperature makes a difference in the adhesion ability of chips, this study was done in collaboration with various factories across the Nordic region, where samples have been collected and analyzed on site. After analyzing the results a trend emerged where for lower temperatures during the application of seasoning the temperature played a large role for the adhesion ability for chips. However, after a certain temperature an increase in temperature stopped yielding a higher salt content. Furthermore, to strengthen the proof of our hypothesis, tests were conducted on a laboratory scale which showed similar trends.
Seasoning the chips earlier in the line when they are hot, however, means that the transport distance for the seasoned chips will be longer. This report also investigates whether the extended transport distance would result in greater spice loss, but after analyzing the result we did not find that a significant amount of spice fell off during transport.
The conclusion that can be drawn is that companies either retrofitting their production or building something entirely new should consider the placement of their seasoning drum in the process line in order to reduce waste. However, further research and studies, both independent and by companies that work with production of chips is needed on this topic as there are other factors to consider when working on an industrial scale. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9167902
- author
- Hansson, Fredrik LU and Cederberg, David LU
- supervisor
- organization
- course
- YTHL05 20241
- year
- 2024
- type
- M2 - Bachelor Degree
- subject
- keywords
- livsmedelsteknik, fritering, adhesionsförmåga, chips, chipskrydda
- language
- Swedish
- id
- 9167902
- date added to LUP
- 2024-06-25 09:36:14
- date last changed
- 2024-06-25 09:36:14
@misc{9167902,
abstract = {{The purpose of this report is to investigate and compare two potato chip production lines to determine the optimal layout of the factories in order to maximize the chips' adhesion ability to seasoning.
The hypothesis of this study is that the adhesive ability of chips is highly dependent on how warm they are when they are seasoned, with warmer chips having a stronger adhesive ability. This hypothesis is based on previous research indicating that the adhesion ability of potato chips worsens below 75℃ and thus the application of seasoning becomes more difficult.
The reason behind this study is that a significant cost in potato chip production is caused by seasoning. By reducing the amount of waste generated when seasoning does not adhere to chips, this could lead to an economic gain for the producing company, as well as an environmental gain for society by reducing the need to produce and transport as much seasoning.
To ascertain whether temperature makes a difference in the adhesion ability of chips, this study was done in collaboration with various factories across the Nordic region, where samples have been collected and analyzed on site. After analyzing the results a trend emerged where for lower temperatures during the application of seasoning the temperature played a large role for the adhesion ability for chips. However, after a certain temperature an increase in temperature stopped yielding a higher salt content. Furthermore, to strengthen the proof of our hypothesis, tests were conducted on a laboratory scale which showed similar trends.
Seasoning the chips earlier in the line when they are hot, however, means that the transport distance for the seasoned chips will be longer. This report also investigates whether the extended transport distance would result in greater spice loss, but after analyzing the result we did not find that a significant amount of spice fell off during transport.
The conclusion that can be drawn is that companies either retrofitting their production or building something entirely new should consider the placement of their seasoning drum in the process line in order to reduce waste. However, further research and studies, both independent and by companies that work with production of chips is needed on this topic as there are other factors to consider when working on an industrial scale.}},
author = {{Hansson, Fredrik and Cederberg, David}},
language = {{swe}},
note = {{Student Paper}},
title = {{Effektivisering av kryddningsprocessen i chipsproduktion}},
year = {{2024}},
}