ASSIGNMENT

Submitted to: Mam Shehwar

Submitted by: Kainat Arshad417

Course: BBA1

Subject: Business Studies

Topic: Transformational Process of a

Specific Product

Submission date: 14-Mar-2021

Page | 1
Transformational Process of a
Potato Chips
Today, potato chips are the most popular snack in the United States.
According to the Snack Food Association, potato chips constitute 40% of
snack food consumption, beating out pretzels and popcorn in spite of the
fact that hardly anyone thinks potato chips are nutritious. Nonetheless, the
major challenge faced by manufacturers in the 1990s was to develop a
tasty low-fat potato chip.

 The Manufacturing process

 Even though Earl Wise started his business with old potatoes,
 today's product is made from farm-fresh potatoes delivered daily
to manufacturing plants.
 Size and type are important in potato selection.
 White potatoes that are larger than a golf ball, but smaller than a
baseball, are the best.
 It takes 100 lb (45.4 kg) of raw potatoes to produce 25 lb (11.3
kg) of chips.
 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 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.
 Destining 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
 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.

 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.
 8 Potato chips that are to be flavored pass through a drum filled
with the desired powdered seasonings.

 Cooling and sorting

 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.

 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.
 simultaneously) gates open and allow the proper amount of
chips to fall into the bag.
 The filling process must be accomplished without letting an
overabundance of air into the bag,

 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.
 ByProducts/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 END”