Detailed Explanation Of Core Technical Parameters Of French Fries Box (temperature, Humidity, Time)
The taste and flavor retention of French fries depend on three key technical parameters: temperature, humidity, and time of the French fries box. Only by accurately matching the three parameters can the optimal state of crispy and sticky fries be locked in, avoiding problems such as softening, drying, and cooling. The following will use specific parameters to speak, taking into account both practicality and professionalism.
Temperature control is the core indicator of the French fries box, which directly determines the stability of the taste of the French fries. The optimal storage temperature should be controlled between 65 ℃ and 75 ℃. This range can effectively maintain the crispness of the French fries when they are just out of the pot, avoid high temperatures causing the surface of the fries to become burnt and the inside to lose water, and also prevent low temperatures from causing the oil in the fries to solidify and the texture to become soft. Short term storage (≤ 30 minutes) allows for temperature fluctuations of ± 2 ℃, while long-term insulation (1-2 hours) requires a constant temperature of 68 ℃± 1 ℃. Through the heat conduction control of the built-in insulation layer in the French fries box, precise temperature locking is achieved to reduce heat loss.
The humidity parameter needs to be coordinated with the temperature to balance the dry humidity of the French fries. The ideal relative humidity is 45% -55%. Excessive humidity can cause French fries to absorb moisture, resulting in a soft and damp surface and a loss of crispy texture; If it is too low, it will accelerate the evaporation of water inside the French fries, making them dry, hard, and dry. The french fries box is designed with breathable holes and moisture-proof coating to stabilize the humidity inside the box within this range. It can not only discharge the residual hot air and condensed water from the french fries, but also prevent external water vapor from entering, achieving dynamic humidity balance.
The time parameter should be combined with temperature and humidity to determine the optimal consumption and storage time under different conditions. Under the conditions of 65 ℃ -75 ℃ and 45% -55% humidity, the optimal consumption time for French fries is 15-25 minutes, at which point the taste and flavor reach their optimal level; The storage time should not exceed 1 hour. After that, even if the temperature and humidity are maintained, the crispness of the French fries will significantly decrease, and the rate of oil oxidation will accelerate, affecting the eating experience. If there is a deviation in temperature and humidity, the storage time should be shortened. For example, if the temperature is below 60 ℃ or the humidity is above 60%, the recommended storage time should not exceed 30 minutes.
The three are interrelated and indispensable. Only by accurately controlling these three technical parameters can the French fries box truly play a role in insulation and preservation, restore the original flavor of French fries, and meet the taste needs of consumer scenarios.
Zhejiang Dongou Printing Industry Co.,Ltd, the expert in French fried box production