HOCHIMINH UNIVERSITY OF INDUSTRY INSTITUTE OF BIOTECHNOLOGY & FOOD TECHNOLOGY

*****
Specialized English In Food Science and Technology
Topic:

Instructor:Master. Nguyen Thi Thanh Binh Practitioners: 1. Trn Th Ngn H 09213631 2. Nguyn Th Thu Hin 09075441 3. L Lc 09227191 4. on Phan Mng Nhn 09088611 5. Trn Th Thu Tho 09075181 6. Nguyn Th Ngc Thu 09228101

Ho Chi Minh City, February, 2011

INTRODUCTION
Do you like potato chips? Ive asked a lot of people I met and most of the answers were YES. What about you? If you say Yes, I want to know that: Do you know whether potato chips are good or not for your health? How do people make them in the factories? How were potato chips invented?.... I think just a few of you know the answers. We often eat anything we like but know very little about it. Nowadays, we think that potato chip is a popular snack food in the world. In Vietnam, its getting more and more popular. That is the reason we make this report about potato chips - to give you some information about potato chips a delicious snack food. In the report, well mention some information about: the history, the advantages and disadvantages of potato chip, and specially the manufacture of potato chip,.so that you can wonder how much potato chips you should eat a day or at least, get something new about potato chips.

POTATO CHIP
IDEVELOPMENT) 1. The inventor: George Crum - Criteria: first to invent. York. York. - Nationality: American. 2. The situation: According to snack food folklore, the potato chip was invented in 1853 by a chef named George Crum at a restaurant called Moon's Lake House in Saratoga Spring, New York. Angered when a customer returned his French fried potatoes to the kitchen for being too thick, Crum sarcastically shaved them paper thin, fried them to a crisp and sent the plate back out. The customer, whoever he was, and others around him, loved the thin potatoes. After that, potato chip was developed and become more and more popular in all over the world. THE INVENTION (THE HISTORY OF 1. Ngi pht minh: George Crum - Tiu chun: pht minh ln u. ph New York. ph New York. - Quc tch: Hoa K. 2. Tnh hung: Theo nhng cu chuyn dn gian v thc n nhanh th khoai ty chin c pht minh nm 1853 bi George Crum, mt u bp ca nh hng Moons Lake House Saratoga Spring, thnh ph New York. Tc gin khi mt khch hng cho kh hi a khoai ty chin ca mnh tr li nh bp v cho rng nhng lt khoai ty qu dy. Mt cch ch nho, Crum ct chng mng nh t giy v cho mang a khoai ty tr li bn. Tht bt ng, ngi khch ban ny, v c nhng ngi xung quanh ng ta na, rt thch nhng lt khoai ty mng ny. Sau s kin ny, chip khoai ty bt u c pht trin v ngy cng tr nn ph bin trn ton th gii.
3. Milestones:

- Birth: 1822, Saratoga Lake, New - Nm sinh: 1822, h Saratoga, thnh - Death: 1914, Saratoga Lake, New - Nm mt: 1914 H Saratoga, thnh

3. Nhng s kin chnh: - Nm 1853: George Crum pht minh

- 1853 George Crum invented the

Saratoga Chip (now known as the potato chip).

-

ra chip Saratoga (ngy nay l chip khoai ty).

-

Nm 1860: Crum m nh hng ring,

1860

Crum

opened

his

own

ng cho t mi bn n mt gi chip khoai ty.

-

restaurant, featuring potato chips in a basket placed on every table..

-

Nm 1895: Wiliam Tappendon

1895

William

Tappendon

of

Cleveland, bang Ohio bt u bn chip khoai ty cc ca hng tp ha. - Nm 1908: Cng ty c phn sn xut chip khoai ty Leominster ra i, Leominster, MA (sau ny i tn thnh Tri-Sum). - Nm 1910: xut hin cng ty chip

Cleveland, Ohio begins selling potato chips as a food in grocery stores.

-

1908 Leominster Potato Chip Co.,

Leominster, MA (later changed the name to Tri-Sum). 1910 Mikesell's Potato Chips,

khoai ty ca Mikesell, Dayton, bang Ohio. - Nm 1910: Cng ty ca George

Dayton, Ohio. 1910 George Dentler, Houston,

Dentler, Houston, Texas. - Nm 1913: Dan Dee Pretzel v cng ty chip khoai ty Cleveland, bang Ohio. - Nm 1918: Cng ty Num Num Cleveland, bang Ohio.
-

Texas. 1913 Dan Dee Pretzel and Potato

Chip Company, Cleveland, Ohio.

-

1918 Num Num, Cleveland, Ohio.

Nm 1919:Cng ty Blue Bell 1921: Cng ty Wise

1919 Blue Bell Illinois. 1921 Wise Delicatessen Company,

Illinois. - Nm Delicatessen, Berwick, Pennsylvania. - Nm 1921: Cng ty Utz Hanover, pennsylvania c khi xng nh l thng hiu ca chip khoai ty Hanover. - Nm 1921: cng ty c phn thc phm Magic, sau Golden Flake, Birmingham, Alabama.

Berwick, Pennsylvania.
-

1921 Utz - Hanover, Pennsylvania

started as the Hanover Home Brand Potato Chips.

-

1921 Magic Food Co, later Golden

Flake*, Birmingham, Alabama.

-

- Nm 1924: Cng ty Moores, Bristol, Virginia. - Nm 1926: Cng ty Scudders, Monterey Park, California.
-

1924 Moore's, Bristol, Virginia. 1926 Scudder's - Monterey Park,

California.
-

Nm 1930: Cng ty Better Made

Detroit, Michigan. 1930 Better Made Detroit, - Nm 1932: Cng ty Lays, thnh lp bi Herman Lay Nashvllie, Tennessee. Michigan.
-

1932 Lay's - founded by Herman

Lay of Nashville, Tennessee.

II1. Preparation:

THE MANUFACTURE OF POTATO CHIP 1. S chun b nguyn vt liu: Khi khoai ty c a n nh my, chng c kim tra v th cht lng. Mt na t hoc x y ngu nhin. Mt s khoai ty c bm l bn trong li theo di thng qua qu trnh ch bin. Cc khoai ty c kim tra phn v xanh v tm cc khuyt im. Cc ng khoai ty khim khuyt nng c em i cn; nu trng lng vt qu hn nh cho php ca cng ty, ton b cc xe ti c th b tr li. Cc c khoai ty di chuyn dc theo bng ti thc hin cc giai on khc nhau ca qu trnh sn xut. Cc bng ti c trang b rung ng nh nhng gi cho on nt l ti thiu. Cc c khoai ty c np vo

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 are examined for green edges and blemishes. The pile of defective potatoes is weighed; if the weight exceeds a company's preset allowance, the entire truckload can be rejected. 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. 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.
2. Slicing:

mt bng ti xon c theo chiu dc cho php chng ri xung y v y khoai ty ln bng ti n my lt t ng. Sau khi c lt v, khoai ty c ra sch bng nc lnh. 2. Ct lt: Cc khoai ty i qua mt k xin quay/my p c th ct chng thnh lt mng nh t giy, dy t 0,066-0,072 trong khong (1,7-1,85 mm). Cc li dao thng s to ra cc lt khoai ty thng thng cn li dao hnh gn sng s to ra nhng lt khoai ty cong hnh chm. Cc lt khoai ty va ct c ra bng nc lnh ln th 2 loi b bt lng tinh bt to ra lc ct khoai ty. Mt s nh sn xut, nhng ngi qung co sn phm ca h ca h l t nhin th khng ra tinh bt ra khi khoai ty. 3. X l mu sc: Nu khoai ty cn phi c x l ha hc tng cng mu sc th s c thc hin giai on ny. Nhng lt khoai ty c m mnh trong mt mi trng iu chnh pH, cng, v cc khong cht. 4. Chin v thm mui: Cc lt khoai ty c dt di vi x khng kh nhm loi b lng nc

The potatoes pass through a revolving impaler/presser that cuts them into paper-thin slices, between 0.066-0.072 in (1.7-1.85 mm) in thickness. Straight blades produce regular chips while rippled blades produce ridged potato chips. The slices fall into a second coldwater 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.
3. 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.
4. 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 350375F (176.6-190.5C). 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. Potatoes arrive daily at manufacturing plants. After they are checked for quality, they are stored at a constant temperature unfil they are processed into potato chips. Some manufacturers treat the potatoes with chemicals to improve the color of the final product. To make the chips, potatoes are fried in either corn oil, cottonseed oil, or a blend of vegetable oils. Flake salt rather than crystal salt is used to season the chips. Potato chips that are to be flavored pass through a drum filled with the desired powdered seasonings.
5. Cooling

d tha khi chng chy vo 40-75 ft (12,2-23 m) mng cha du. Nhit du c gi 350-375 F (176,6190,5 C). Cc mi cho nh nhng y lt chy dc theo. Khi sy lt, mui c rc ln t v tr trn mng ng mc khong 1,75 (0,79 kg) mui cho 100 lb (45,4 kg) chip khoai ty. Hng ngy khoai ty c a n ti cc nh my sn xut. Sau khi c kim tra v cht lng, chng c lu tr ti mt nhit khng i,n c ch bin thnh chip khoai ty. Mt s nh sn xut khoai ty x l bng ha cht ci thin mu sc ca sn phm sau cng. lm ra khoai ty chin, khoai ty c chin trong du bp hoc du ht bng, hoc mt s pha trn ca cc loi du thc vt. Mui flake ch khng phi l mui tinh c s dng cho thm gia v cho chip khoai ty. Chip khoai ty c tm gia v i qua mt thng cha y bt gia v. 5. Lm ngui v phn loi: Vo cui ng i, mt vnh ai dy in li ko ra cc chip nng. Khi cc chip di chuyn dc theo vnh ai bng ti li, du tha c ri ra v chip khoai ty bt u ngui. Sau n di chuyn theo mt my phn loi quang hc chn ra bt k lt khoai ty b kh

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.

6. Packing:

no v loi b chng vi lung khng kh pht ra. 6. ng gi:

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. As the bag forms, (heat seals the top of the filled bag and seals the bottom of the next 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, while also preventing the chips from breaking. Many manufacturers use nitrogen to fill the space in the bags. The sealed bags are conveyed to a collator and hand-packed into cartons. Some companies pack potato chips in IO cans of various sizes. The chips flow down a chute into the cans.

Chip khoai ty c chuyn n mt my ng gi vi mt h thng o t l. Trc khi tp hp cc chip c o, mt my d kim loi kim tra cc chip mt ln na cho bt k vn bn ngoi no nh nhng mnh kim loi c th c i cng vi khoai ty hoc c ri trong qu trnh chin. Cc ti c thi cun t trn xung. Mt m n v x l trung tm (CPU) trn ti cho my bit lng chip khoai ty cn cho vo ti. Da vo hnh dng ti, (ng gi bng nhit u ca ti trc v y ti tip sau) v m ming ti cho cc chip khoai ty ri vo ti.

Qu trnh cho chip khoai ty vo ti phi c thc hin m khng cho mt khng kh d tha no vo ti, ng thi ngn chn cc chip khoai ty b gy. Nhiu nh sn xut s dng nit lp y khong trng trong ti. Cc ti c bt kn chuyn ti n mt collator v bn ng gi vo thng carton. Mt s cng ty ng gi chip khoai ty hp IO vi kch c khc nhau. Cc chip chy xung mt ci mng vo

Workers weigh each can make any necessary adjustments, and attach a top to the can.

thng. Cng nhn c th cn nhc lm nhng iu chnh cn thit cn , v dn mt u thng.

IIIBENEFITS AND HARMFULNESS OF POTATO CHIP 1. The benefits of potato chip: The benefits of potato chip Nhng li ch ca chip khoai ty Potato chip is one of the most popular Khoai ty chp l mt trong nhng thc snack foods in the world. Potatoes phm n nh ph bin nht th gii. Bn themselves naturally contain nutritional thn khoai ty t nhin cha cc gi tr values which are important to human quan trng i vi protein ca con ngi, proteins, potatoes also contain a large khoai ty cn cha mt s lng ln cc number of inorganic salts, such as mui v c nh pht pho, st, carotene, 16 phosphorus, iron, carotene, 16 kinds of loi cht dinh dng v vitamin. Tuy nhin, nutrients and vitamins. However, after the sau giai on ch bin (chin ngp du processing phase (deep fried oil at high nhit cao) th cc gi tr dinh dng kia temperatures), most of its nutritional values khng cn na. Mc d vy ta khng th disappeared. However we cant deny the ph nhn thnh phn cht x v l ngun fiber components in potato chips. Its an cung cp nng lng tm thi l tng ca ideal power temporary supply. chip khoai ty.

2. The Harmfulness of potato chip: The harmfulness of potato chips: Tc hi ca chp khoai ty : - Eating potato chips every day can cause prone type 2 diabetes and obesity.
-

Vic n chip khoai ty mi ngy d

gy bnh tiu ng tup 2 v bo ph.

A 35g packet of potato chips contains Mt gi chp khoai ty 35g cha khong about 2.5 teaspoons of oil. So, it takes us 2,5 tha du n. Nh vy, vi mt gi chip one year to absorb about 5 liters of oil if khoai ty mi ngy thi mt nm ta hp th using it every day. Salt contained in potato khong 5 lt du. . Lng mui c cha chip can affect kidney function while sugar trong chip khoai ty nh hng n chc in that snack food can cause diabetes. . nng thn cn lng ng trong li c

nguy c gy bnh tiu ng. - Recently, the Polish scientists have warned that the acrylamide from foods such as potato chips may increase the risk of heart disease and high blood pressure. Acrylamide is a variant of the foods which are over grilled, fried or stirred. Its also harmful for your health because of causing cancer. Dr. Nguyen Thi Lam also claimed that the potato chip processed at high temperature can generate fat isomers, obstruct our artery and accumulate bad calories. Children who eat lots of snacks, potato chips and drink plenty of water can get abdominal distension, anorexia.
-

Mi y, cc nh khoa hc Ba Lan

cng khuyn co cht acrylamide t cc loi thc phm nh chip khoai ty c th lm tng nguy c mc bnh tim mch v cao huyt p. Acrylamide l bin th ca thc n khi nng, chin, xo qu . V l mt yu t khng tt cho sc khe v gy ra bnh ung th. BS Nguyn Th Lm cng khng nh rng chip khoai ty c ch bin nhit cao sinh ra cht bo th ng phn, gy cn tr ng mch v tch t calo khng tt. Tr em n nhiu snack, chip khoai ty v ung nhiu nc dn n y bng, chn n.

IV-

THE TREND OF DEVELOPMENT IN THE Tim nng pht trin ca sn phm chip khoai ty Chip khoai ty bt ngun t nc M

FUTURE The viability of potato chip products Potato chip originated from the United

States over a century ago. George Crum - cch y trn 1 th k. George Crum-mt an Indian kitchen-helper just wanted to ngi ph bp da ch v mun chc tc rouse the others by processing an odd food thin h m v tnh ch bin ra mn n m but accidentally it really world. In different countries, the "taste" of mi quc gia khc nhau th ci "gu" ca potato chip is different. In British, French, chp khoai ty cng khc nhau. Anh, Php, Switzerland, potatoes chips is saltier; in Thu S thch v mn, an Mch th phi c Denmark potato chips with scent is more thm mi hnh, Hungari th phi trn thm popular; Hungarian like to mix potato chips pho mt. Cn c th chp khoai ty phi conquers the sau ny thc s chinh phc th gii.

with cheese, but German prefer to mix it trn with spicy sour-Thailand sauce. In Vietnam, the potato chip is popular companies is Vietnamese PEPSICO. High-class Potato Snack Poca is known as

thm

xt

Thi

chua

cay.

Ti Vit Nam, cc sn phm chip khoai u phi nhc ti PEPSICO Vit Nam. Snack Khoai ty Poca cao cp l kt

nowadays. One of the most famous ty khng cn l lm na. Cng ty i

a result of a long-term investment program qu ca mt chng trnh u t di hn of Vietnamese PEPSICO in which the ca PEPSICO Vit Nam trong snack snack was made from fresh potatoes c sn xut t nguyn liu c khoai ty cultivated in Vietnam to ensure the flavor, ti gieo trng ngay ti Vit Nam bo nutrition and freshness of the products. m hng v, dinh dng v s ti ngon Being planned in 2005, up to March 2006 ca sn phm. Bt u c lp k hoch Vietnamese PEPSICO has cooperated with t 2005, n thng 3.2006, PEPSICO Vit the Institute of Agricultural Science and Nam hp tc vi Vin Khoa hc K Technology in South Vietnam and the thut nng nghip Min Nam v Trung Research Center of Potatoes, Vegetables Tm nghin cu khoai ty, rau v hoa and Flowers in Dalat to develop potato Lt thc hin chng trnh pht trin races used for industrial processing in Lam ging khoai ty ch bin cng nghip ti Dong province. Lm ng. The best fresh potatoes are selected Nhng c khoai ty ti t nhin tt nht carefully before being processed in 4 c la chn v ch bin ti nh my mi hectares large - modern factories of hin i rng 4 hecta ca PEPSICO Vit Vietnamese PEPSICO in Binh Duong Nam ti Bnh Dng. Province. At the moment, besides the development of Ngoi d n pht trin dng sn phm chip potato chip products of Vietnamese khoai ty ca PEPSICO VN,trn thi trng PEPSICO, there are many promising cng c nhng sn phm nhiu ha hen products such as Sachi of Kinh Do nh: Sachi ca cng ty Kinh , Ostar ca company, O'star of Vietnamese Orion cng ty Orion Vit Nam,.... company,.

V-

THE CRIPT OF THE VIDEO

Translate into Vietnamese: They say chips were invented when Ngi ta ni rng chip khoai ty c ra someone sent back his fried potatoes i bt ngun t vic mt khch hng no complaining the slices were too thick, the tr li a khoai ty chin ca mt v insulted chef cut them paper thin and fried u bp y t trng vi l do l cc lt them to a crisp. So pride, not necessity, was khoai ty qu dy. Ngi u bp ny cho the mother of this invention. rng mnh b h nhc v tr a bng cch ct cc lt khoai ty mng nh t giy v chin chng gin n cong li (mn chip khoai ty ca chng ta by gi). Do , c th ni, chnh lng t trng qu ng ca ngi u bp l m ca pht minh ny. Potato chips have soon become the Chip khoai ty nhanh chng tr thnh consummate snack food. They have to be nh cao ca thc n nhanh. Chng c made with fresh potatoes no more than lm t khoai ty sch khng qu 24 twenty-four hours old. Otherwise, the chips ting. Nu khng, cc lt khoai ty chin will have black spots. ln s xut hin nhng chm en. After a brushing machine removes the dirt, Sau khi c lm sch cht bn bng my the potatoes travel along a water channel to ch xt, khoai ty di chuyn theo mt knh a peeler. Theyre tumbled around and nc n my bc v. Chng c xo trn around against a peeler and race of rollers ln xung xung quanh my bc v, chng until the skins come off. This machine can li my bc v v tc ca cc con ln peel twelve thousand pounds of potatoes cho n khi v c bc ra hon ton. per hour. Chic my ny c th bc v 12.000 pao khoai ty trong mt gi. Next stop a machine that separates the K n l mt chic my gip phn loi potatoes by sizes. The small ones khoai ty theo kch c. Nhng c khoai ty fall below to be rinsed. The large ones stay c nh th ri xung di c ra. on top to be cut. Then they fall down to the Nhng c c kch c ln hn th c gi rinser, too. Next, the potatoes go through li pha trn v b ct ra. Sau , chng slicers. The slicers blades are adjustable. cng ri xung sn ra pha di. K tip, They can be set to different thicknesses or nhng c khoai ty i qua h thng my ct

to different shapes just like ripple shape for lt. Cc li dao ca my ct c th iu example. The central focal force created chnh. Chng c th c thit lp to ra by the spinning throws the potatoes against nhng lt khoai ty c dy khc nhau the sharp blades. hoc hnh dng khc nhau, v d nh hnh gn song chng hn. Nhng lc ch yu c to ra nh lc quay ca khoai ty chng li cc li dao sc ca my ct. To make regular chips they cut slices lm chip khoai ty thng thng, ngi 6/100 of an inch thick, and average a potato ta ct 6/100 ca mt inch b dy, v trung will yield about 36 chips. Finally its time bnh mt c khoai ty s to ra khong 36 to wash the potato slices. They spin inside lt chip khoai ty. Cui cng, y l lc a giant barrel of cool fresh water for about ra sch cc lt khoai ty va ct. Chng a minute. Then, like of a car wash, the quay trn trong trn khng l cha nc slices pass under an air blower to dry up ngt v mt khong 1 pht. K tip, ging the excess water. The fryer contents canola nh mt chic xe mi ra, nhng lt khoai oil boiling at 3750 F. it takes just 3 minutes ty di chuyn bn di mt ci qut gi to fry the potato slices into potato chips. As lm kh lng nc tha. Thit b chin the chips exit the fryer on the conveyer cha du ht ci c un si 375oF. Ch belt, the excess oil drips off. Next, a mt 3 pht chin khoai ty lt cn sng shower of salt. thnh cc lt chip khoai ty. Khi cc lt chip khoai ty va ri khi thit b chin trn mt bng ti th lng du tha trn chip khoai ty cng s nh git xung. K n l mt vi phun mui. The chips then move on to the sorter. An Cc lt chip khoai ty ngay sau di electronic camera identifies any chips that chuyn n thit b phn loi. Mt ca-me-ra have brown spot or other defects. The in t s pht hin nhng lt chip khoai camera then triggers the thin pipe directly ty c m nu hoc cc khuyt tt khng above that bump chips to blow it off the mong mun khc. Sau , ca-me-ra ny s conveyer belt with air pressure. nhanh chng to ra cc ng ng mnh ngay pha trn nhm a nhng lt chip khoai ty ln trn thi n ra ngoi bng

ti vi p sut khng kh. Elsewhere in the factory theyre making nhng ni khc trong nh my, ngi ta another popular snack food, cheeses. ang lm mt loi thc n nhanh khc pho They take corn flower and mix it with mt. H ly hoa bp v trn n vi nc. water. An extrusion machine forces the Mt ci my n lc s y hn hp qua mixture through round holes when a snack- cc l trn trong khi mt loi thc n nh like stream comes out the other end, a knife khc- ht nh mt dng sui, i ra ngoi cut them into pieces. The heat in the bng mt ng khc, mt li dao ct machine then causes the flower in those chng thng ming nh. Nhit trong my pieces to explode creating slightly curl ny lm cho cc m hoa trong nhng pops. They spray those pops with a mixture ming va ct n to ra v ngoi hi cong. of canola oil, powder cheese and natural Ngi ta phun ln nhng ming va xut colorings; a revolving drum mixes it all hin bng du ht ci, bt pho mt v cht together. Back in the chips department, they spray the potato chips with powder seasonings with simulating flavors just as barbecue or salt and vinegar. The next machine separates and weighs the portion to be packaged. The chips are dropped into bags minutes to go from raw potato to potato chips. How lot longer than it takes to eat them? mu t nhin; trn tt c trong mt ng hnh tr nh ci trng. Quay tr li ni lm chip khoai ty, ngi ta phun ln nhng lt chip khoai ty bng bt gia v, m phng hng v ca tht nng hay mui v gim. thit b k tip phn chia theo khi lng thnh cc phn chip khoai ty ng gi. Cc lt khoai bng nhit. Phi mt khong 50 pht ch bin t mt c khoai ty cn sng thnh khoai ty lt chin. Vy thi gian n chng c nhiu hn khng nh?

that are then heat sealed. Its taken about 50 ty ri vo trong ti, sau c lm kn