45E-3 |
Effect of French fry length distribution on number of servings |
C. DURHAM, Q. Ling, and J. H. Wells. Food Innovation Center Experiment Station, Oregon State Univ., 1207 N.W. Naito Pkwy., Ste. 154, Portland, OR 97209-2836 The profitability of French fry business is highly related to the number of servings produced out of one case of frozen French fries. In a Quick Service Restaurant (QSR), a serving of French fries is measured and contained in a serving bag. For a given size serving bag, a medium serving size, for example, the amount of French fries you get from a QSR varies because they are measured visually rather than by weight. Because length effects how the bag fills, the length distribution of French fries in one serving bag will have a significant effect on the number of fries in the bag. The objective of this study was to investigate the relationship between length distribution in each serving bag and the number of servings per case. Twenty-five cases of frozen French fries were used to develop 209 baskets for frying of 1.5 pounds (681 grams) each. Fries were sorted into standard measured lengths of less than 2 inches, 2-3 inches, and greater than 3 inches and combined in proportions shifting by 10 percent for each category. All 209 baskets of fries were fried in a restaurant fryer and scooped into typical medium-size serving boxes. The number of servings boxes produced from each of the 209 baskets was then measured by two methods (a visual consensus and a measuring box). A number of different models were examined via a regression analysis, and a fairly simple linear model was found to explain the contribution of fries of different lengths to a serving. The results showed significant differences between the number of servings produced from different length distributions. Higher proportions of longer fries produced a larger number of servings per case. This study indicates greater profitability for a QSR which serves French fries in bags or boxes if (1) it uses longer fries; (2) it could minimize breakage of long fries in shipping and handling.
Session 45E, Foodservice: General
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