DOCSLIB.ORG

Happy Hour Bar Menu Desserts $9

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Happy Hour Bar Menu Desserts $9 HAPPY HOUR Monday - Friday 3 - 6 PM MILLER LITE DRAFT $2 BOTTLED BEERS $3 HOUSE WINES $5 RAIL DRINKS $6 DRAFT BEER PITCHERS $15 MARGARITA MONDAYS $8 Jose Cuervo Margaritas TITO’S TUESDAYS $9 Tito’s Cocktails WHISKEY WEDNESDAYS $2 off all Whiskey THIRSTY THURSDAYS $5 Mimosas, $8 Martinis and Cosmos BAR MENU Bar Food Menu Items $2 Off During Happy Hour CRAB CAKE SLIDERS 3/6/9 for $15/$24/$30 CHEESEBURGER ANGUS BEEF SLIDERS 3/6/9 for $12/$18/$24 FLATBREAD $15 Weekly Selection MEXICAN LOADED CORN CHIP NACHOS $10 Nacho Cheese, Sour Cream, Pico de Gallo, Guacomole, Jalapenos $6 Upgrades: Grilled Chicken, Beef Shortrib or Chili CHEESE QUESADILLAS $9 Shredded Cheddar and Pepperjack, Sour Cream, Pico de Gallo, Guacomole $6 Upgrades: Grilled Chicken or Beef Shortrib SPINACH ARTICHOKE DIP $13 Three Cheese Blend, Crispy Pita Chips HUGE BAVARIAN STYLE PRETZEL $13 Beer Cheese and Virginia Mustard CHICKEN WINGS $15 Choice of Chipotle BBQ, Truffle Roasted Garlic Lemon Pepper, Old Bay Dry Rub, Classic Buffalo, Garlic Parmesan CHILI CON CARNE $13 Beef, Bean, Cheese Mix, Crispy Pita Chips DESSERTS $9 KITCHEN SINK SUNDAE PUMPKIN CHEESECAKE CHOCOLATE CARMEL CAKE CHEF SELECTION OF ICE CREAM AND SORBET COCKTAILS CRANBERRY MULE $11 Tito’s Vodka, Cranberry Juice, Ginger Beer THE DALY $10 Absolut Citron Vodka, Iced Tea, Lemonade BELLE’S BIRDIE $11 Belle Isles Honey Habanero Moonshine, Ruby Red Grapefruit Juice, Club Soda 46 MANHATTAN $15 Maker’s 46, Angostura Bitters, Antica Carpano Sweet Vermouth CATOCTIN TODDY $13 Catoctin Creek Private Batch Whiskey, Fresh Lemon Juice, Lavender Bitters, Local Honey S’MORE’S MARTINI $14 Absolut Vanilla Vodka, Godiva Chocolate Liqueur, Half & Half, Chocolate Syrup, Graham Cracker Rim ALMOND SNICKERDOODLE $12 Rumchata Rum, Disaronno Amaretto, Half & Half PIEDMONT’S CIDER $11 Tito’s Vodka, Ginger Beer, Apple Juice, Lime Juice DRAFT BEERS MILLER LITE $4 LAGUNITAS $6 BEAR CHASE $6 STELLA ARTOIS $6 ALLAGASH WHITE $6 MICHELOB ULTRA $4 FAT TIRE AMBER ALE $6 DEVIL’S BACKBONE VIENNA LAGER $6 BOTTLE & CAN BUD LIGHT $4 MILLER LITE $4 BUDWEISER $4 MICHELOB ULTRA $6 BOLD ROCK $6 YUENGLING $6 HEINEKEN $7 CORONA $7 FACE PLANT $7 DOGGIE STYLE PALE ALE $7 SNAKE DOG IPA $7 WINE OFFERINGS BIN# | CABERNET SAUVIGNON 404 Joel Gott “815,” Napa Valley, California $13 | $48 450 Austin Hope, Paso Robles $18 | $72 405 J. Lohr, “Hilltop,” Paso Robles, California $52 403 Arrowood, Sonoma, California $15 | $56 430 Carpe Diem by Dominus, Napa Valley, California $80 401 Markham, Napa Valley, California $89 431 Round Pond Estate “Kith & Kin”, Napa Valley, California $92 432 Daou Reserve, Paso Robles $115 412 Jordan, Alexander Valley, California $125 433 Faust Winery, Napa Valley, California $135 407 Joseph Phelps, Paso Robles, California $155 455 Beringer Private Reserve, Napa, California $195 411 Silver Oak, Napa Valley, California $199 435 Darioush Winery, Napa Valley, California $210 436 Quintessa, Napa Valley, California $235 437 Opus One 2016, Napa Valley, California $399 BIN# | PINOT NOIR/MERLOT 703 Erath, Pinot Noir, Williamette, Valley, Oregon $13 | $45 702 “Lyric”, Pinot Noir by Etude, California $52 710 Penner- Ash, Williamette Valley, Oregon $120 750 Chateau Ste Michelle Merlot, Washington State, $15 | $58 705 Frogs Leap, Merlot, Rutherford, California $85 708 Cakebread, Merlot, Napa Valley California $135 BIN# | INTERESTING REDS 601 Septima, Malbec, Argentina $8 | $38 655 Marquis De Lafayette, Purcellville, Virginia $14 | $54 604 Kenwood Jack London, Zinfandel, California $52 505 “Continuum”, by Tim Mondovi, Napa, California $350 602 “The Boxer”, Shiraz by Molly Dooker, Australia $68 605 Trapiche Medalia, Malbec, Mendoza, Argentina $60 WINE OFFERINGS BIN# | CHAMPAGNE & SPARKLING 100 Mionetto “AvantGarde,” Prosecco, Italy, NV $12 | $42 101 Mumm, Brut Prestige, Napa Valley, NV $14 | $46 103 Piper Heidesick Brut, France, NV $105 106 Perrier Joet, “Belle Epoque,” France $300 BIN# | CHARDONNAY 201 J Lohr “Riverstone,” Central Coast, California $10 | $36 204 Franciscan, Napa Valley, California $12 | $44 250 Sunset Hills Chardonnay, Purcellville, Virginia $13 | $52 206 Davis Bynum, Russian River, California $46 205 Sonoma Cutrer, Russian River, California $14 | $48 210 Trefethen, Oak Knoll District, Napa, California $54 203 Cakebread, Napa Valley, California $110 209 Nickel and Nickel Stiling Vineyard, RRV, California $115 208 Pahlmeyer, Napa Valley, California $165 BIN# | INTERESTING WHITE 350 Caymus Conundrum White, Napa Valley, California $15 |$60 310 Delle Venezie Pinot Grigio, Italy $10 | $36 306 Seaglass, Riesling Monterey, California $10 | $36 305 Ferrari Carano, Sauvignon Blanc, California $42 303 Kim Crawford, Sauvignon Blanc, New Zealand $12 | $44 315 Sokol Blosser Rose of Pinot Noir, Oregon $10/$36.
Load more

Recommended publications
  • Texture Comparison in Chips in Various Environments Through Mechanical Property Estimation
    Texture comparison in chips in various environments through mechanical property estimation An Interactive Qualifying Project Report submitted to the Faculty of WORCESTER POLYTECHNIC INSTITUTE in partial fulfillment of the requirements for the Degree of Bachelor of Science by: _______________ _______________ _______________ Robert Allen Dylan Billings Keegan Leitz ___________________ Satya Shivkumar Advisor 12 March 2012 Abstract Crispiness is an important factor when gauging the quality and freshness of a potato chip. In this study, the effects of pH and moisture content on the compressive and flexural properties of different types of chips were studied. In general, chips with surface ridges were found to have a lower compressive strength than the plain chips. It was determined that the breaking pattern of the chips during compression and flexural testing can be correlated with chip crispiness. 1 Contents 1 Abstract 2 Contents 3 Introduction 4 Background 10 Objectives 11 Methodology 12 Mechanical testing 16 Conductivity testing 18 pH testing 20 Water content 21 Results and Discussion 21 General chip observations 23 Three point testing 27 Compressive testing 32 Conductivity testing 32 pH testing 35 Water content 38 Conclusion 39 Acknowledgements 40 References 41 Appendices 41 A - Three point data 43 B - Three point videos 45 C - Pringles compressive data 49 D - Pringles compressive test videos 53 E - Lays Stax compressive data 56 F - Lays Stax compressive test videos 58 G - Three point test graphs 67 H - Three point test data tables 70 I - Average Pringles compressive test 73 J - Average Lays Stax compressive test 76 K - Ingredients of chips used 77 L - Pringles compressive test data tables 82 M - Lays Stax compressive test data tables 2 Introduction With potato chips earning $7.1764 Billion of revenue and tortilla chips generating an additional $5.5798 Billion in 2009 (1), Potato chips represent an enormous portion of the snack foods consumed in the United States and other western countries.
    [Show full text]
  • Grosirkuekering.Com | Pusat Grosir Kulakan Snack Dan Kue Kering
    Pricelist Snack Edisi 24/04/21 Anda berhak mendapatkan HARGA GROSIR jika : Pembelian kue/snack bal-bal an diatas 3 juta rupiah boleh campur aneka snack dan kue Untuk returning customer atau pelanggan yang sudah transaksi minimal 5 nota akan langsung mendapat HARGA GROSIR. Pernah membeli Paket Usaha Mini Untuk customer luar kota/luar negeri yang pernah berkunjung ke toko dan memberikan review positif di google map bisa langsung mendapatkan HARGA GROSIR. Untuk informasi lengkap silahkan kunjungi grosirkuekering.com/cara-pesan.html Contoh membaca tabel : Antari Mini, dikemas per bal isi 2 kg. NB : Huruf Tebal adalah BEST SELLER Nama Foto 1 Foto 2 Berat Kemasan Hrg Grosir Hrg Normal Abon Spesial Ayam 1 Kg bal 180.000 195.000 Abon Spesial Ayam Pedas 1 Kg bal 180.000 195.000 Abon Spesial Sapi 1 Kg bal 180.000 195.000 Akar Kelapa 2 Kg bal 115.000 130.000 Apollo Singkong Manis Pedas 3 Kg bal 70.000 82.000 Arum Manis (1 bal isi 12 pak @5pcs) 0,5 Kg bal 135.000 150.000 Bakso Kerikil 2,5 Kg bal 80.000 92.000 Balok Ketela Asin 4 Kg bal 75.000 87.000 Balok Ketela Pedas 4 Kg bal 78.000 90.000 Bantal Keju - TK 2 Kg bal 55.000 67.000 Bantal Keju TES 2 Kg bal 82.000 94.000 Basreng Asin Bintang 2 Kg bal 90.000 102.000 Basreng Asin PR 2 Kg bal 90.000 102.000 Basreng Pedas Bintang 2 Kg bal 90.000 102.000 Basreng Pedas - JDP 3 Kg bal 75.000 87.000 Basreng Pedas - PR 2 Kg bal 90.000 102.000 Batagor Asin 1,8 Kg bal 80.000 92.000 Batagor Pedas 1,8 Kg bal 80.000 92.000 Bawang Goreng Brebes Grade A 5 Kg bal 750.000 775.000 Bawang Goreng Brebes Grade B 5 Kg bal
    [Show full text]
  • INGREDIENTS Dr. You MAKING MORE SNACKS NUTRITIOUS
    ORION 2017 1 Message from the Chairman Evolving from a confectionery company into a global total Our overseas subsidiaries continued to terms of market share in South Korea’s do well, despite such ongoing challenges film industry with such box-office hits food player Dear Valued Customers and as global economic slowdowns and a as “A Violent Prosecutor,” “Tunnel,” and Shareholders: strong South Korean won. Sales in China “Luck-Key”. It is expected to continue Orion is planning to evolve from a confectionery exceeded RMB 7.7 billion, up 4.3% from its excellent performance in 2017 by company into a global total food player in 2017. In 2016, Orion recorded its largest- the previous year and despite a sluggish showing even more popular and critically- ever operating profit and net income: market for confectioneries throughout acclaimed works. Since our establishment in 1956, we have led the KRW 326.2 billion and KRW 240.8 the country. Our sales in Vietnam passed world confectionery industry by offering customers billion, respectively. This happened the KRW 200 billion level, up 24% and In 2017, Orion will retain its commitment high-quality products that are always tasty and representing a new record for us. We also to the operation of an effective and despite the challenge of worldwide popular. Now we are laying the foundations for economic slowdowns, and was mainly did very well in Russia, continuing our efficient management system guided by becoming a global total food company, while attributable to strong performances by record of growth by overcoming difficult strict and serious business principles and also retaining our commitment to honesty and our overseas subsidiaries and box office business conditions due to the continuing standards under a policy of enhancing successes by our Showbox operations.
    [Show full text]
  • Gebhardt's Mexican Recipes
    {' il rl Y*-:A,I ,e\.= l- ," -*r: . _rpl ,- ,"* \ i-, t x,_ "\ t|. \\' ' F3. ".fioo'P , r*$"'- OF MEXICAN TOODS Gebhardt Mexican Foods was lounded in San Antonio in the 1890's by William Gebhardt, Priort0 that Mr. Gebhardt operated a cafe in the small German community ol New Braunfels, Texas, and became pleasantly surprised when his Mexican dishes began outselling his traditional fare. Moving to San Antonio he secured the "Eagle Brand" registration for his chili powder in 1896, one ol the oldest continuous trade marks in the United States. The Mexican lood industry was born when Mr. Gebhardt first ground and blended the Ancho chili pepper along with black pepper, comino, oreqano, garlic and otherspices into chili powder. lt isthe largest selling brand ol chili powder in the world today. The Mexican foods made by Gebhardt today have existed in Mexico and the Southwest for centuries. They reflect the influence of the Aztecs, Maya, Spanish and during the reign of Maximilian and Carlotta, French cuisine. The one dish whose origin remains in doubt and upon which there has been much speculation is Chili Con Carne. 0ne of the more believable stories has it that Chili was created in the quaint little village ol La Villita near the Alamo. Native women would prepare Ghili in their homes and at su ndown take it to one of the plazas of San Antonio. Spreading red table cloths on the ground, they would serve their Chili in handmade earlhen dishes. They became known as "Chili Queens" and prevailed until the mid 1940's.
    [Show full text]
  • Risk/Benefit Evaluation of Traditional and Novel Formulations for Snacking: Acrylamide and Furfurals As Process Contaminants
    Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants M. Mesías, C. Delgado-Andrade, F.J. Morales Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid 28040, Spain ABSTRACT Novel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The present study investigated the occurrence of acrylamide, hydroxymethylfurfural (HMF) and furfural in novel formulations and compared this with that seen in traditional snacks. Some novel snacks presented high levels of acrylamide, specifically chips with a potato- based dough (1252–1393 µg/kg) and chips made from other vegetables (carrot chips: 958 µg/kg; beet chips: 908 µg/kg). These samples demonstrated concentrations that exceeded those observed in traditional snacks (44–671 µg/kg). The average values of HMF and furfural in the novel formulations were also significantly higher than traditional ones (approximately 2.5- and 3-fold, respectively). The snack manufacturing industry should consider the nutritional and sensorial improvements gained through the application of alternative technological process or the addition of health-promoting ingredients in the design of innovative snacks. This must be considered alongside toxicological aspects which reduce the content of process contaminants. KEYWORDS: Traditional snacks, Acrylamide, Hydroxymethylfurfural, Furfural, Exposure, Food analysis, Food composition 1. INTRODUCTION The consumption of snacks has increased in recent decades, becoming part of the dietary habits and lifestyle of many consumers (MAPAMA, 2017).
    [Show full text]
  • Wedding Menu
    WEDDING MENU BUTLER PASSED HORS D’OEUVRES PLEASE SELECT EIGHT ENGLISH PEA BLINI Carrot, Snow Pea Gremolata, Wasabi Pea FARMER’S DEVILED EGGS Vadouvan Spice, Black Olive Soil, Micro Celery (gf) ASPARAGUS & SHIITAKE SOY-GLAZED SUMMER ROLL Creamy Soy Sauce (gf) BURRATA PEPPERONATA TART Basil Chiffonade SPANAKOPITA Spinach & Feta Turnover* MOZZARELLA CUP Cherry Tomato, Pine Nuts, Capers & Pesto CUBED WATERMELON & FETA CHEESE Sweet Balsamic Drizzle CHILLED ENGLISH PEA SOUP Mint (gf) WATERMELON GAZPACHO Cilantro Leaf (gf) POTATO CORNET Portobello Mousse & Sorrel (gf) SAVORY TART TATIN Onion Jam, Roasted Cherry Tomatoes & Chervil MAC & CHEESE BITE Truffle Gouda, Arugula Pesto* AVOCADO TOAST Radish, Lemon, Fennel, Toasted Bread (v) HUDSON VALLEY SUCCOTASH TART Sunchoke Puree & Crispy Kale (v) GUACAMOLE BLUE CORN CHIP Coriander Leaves (gf) (v) FAVA BEAN & ZUCCHINI CRUDO Squash Cup (gf) (v) WATERMELON RADISH TACO Smoked Tofu & Pickled Habanero (gf) (v) MIGHTY MUSHROOM MAKI ROLL Enoki Mushrooms, Baked Tofu, Braised Shiitake & Micro Arugula, Shiitake Truffle Sauce (gf) (v) SPICY MANGO MAKI ROLL Black Rice, Avocado, Mango, English Cucumber & Spicy Veggies (gf) (v) CONTINUES ON NEXT PAGE ➣ *Items are served hot · (gf) = Gluten Free · (v) = Vegan 1 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 ➢ CONTINUED FROM LAST PAGE BUTLER PASSED HORS D’OEUVRES COCONUT SHRIMP Apricot Mustard Sauce* PETITE LOBSTER ROLL Toasted Brioche & Chives NAPOLEON OF SMOKED SALMON Horseradish Cream & Dill TUNA TARTARE Persian Cucumber, Yuzu, Crème
    [Show full text]
  • The US Corn Masa Industry
    Department of Agricultural Economics Kansas State University July 2003 The U.S. Corn Masa Industry: Structure and Implications for the Great Plains Region Prepared for: Agricultural Marketing Resource Center Prepared by: The U.S. Corn Masa Industry TABLE OF CONTENTS I. INTRODUCTION ................................................................................................ 3 II. WHITE CORN SUPPLY-SIDE OVERVIEW........................................................ 4 A. Production Trends........................................................................................... 4 B. Price Trends and Relationships ...................................................................... 8 C. Trade............................................................................................................... 9 III. THE MASA CORN MILLING INDUSTRY ......................................................... 13 A. Profile of Manufacturing Activity Related to Corn Masa Products ................. 17 B. Processing Logistics ..................................................................................... 21 IV. DEMAND FOR CORN MASA ........................................................................... 24 A. Demand Drivers ............................................................................................ 24 1. General Population Trends........................................................................ 24 2. Consumer-Driven Food Industry in North America .................................... 26 a) North American Economic Prosperity
    [Show full text]
  • Goes Crunch in OUR YESHIVOS & SCHOOLS by Rabbi Tzvi Rosen Star-K Kashrus Administrator by Rabbi Dovid Heber Editor, Kashrus Kurrents Star-K Kashrus Administrator
    3 STAR-K KOSHER CERTIFICATION rtnhyktcs ,urafv sgu Kashrus KurrentsVOLUME 35 NO. 4 Fall 5774–2013 Kashrus MAINTAINING PROPER Standards of Kashrus Goes Crunch IN OUR YESHIVOS & SCHOOLS BY RABBI TZVI ROSEN STAR-K KASHRUS ADMINISTRATOR BY RABBI DOVID HEBER EDITOR, KASHRUS KURRENTS STAR-K KASHRUS ADMINISTRATOR Kashrus has come a long way. Kashrus agencies Everyone wants to emulate a winner. The world of food manufacturing ensure the highest standards of kashrus in factories and and marketing is no exception. Whenever a new product reaches the food establishments worldwide, by maintaining a staff of marketplace, or a new business venture is successfully launched, rest experts in halacha, and in food technology, equipment assured that product or venture will be duplicated, cloned, or modified and ingredients. Consumers have been trained to know immediately. One only needs to travel north of Baltimore to Pennsylvania which products are acceptable and how to maintain a Dutch country to see this in reality. Southern Pennsylvania is home to tens kosher kitchen l’mehadrin. Kashrus in shuls is usually of snack food manufacturers, and is aptly dubbed “the snack food capital overseen by the rav of the kehila. of the United States.” However, one area of kashrus that has received Snack foods have always been an integral part of the American diet and little attention – even throughout the past several the American way of life. But, snack food modifications do not stand still. decades of unprecedented kashrus growth – is kashrus As our eating habits, tastes, and health awareness change, so have snack in our schools. These “heiligeh mekomos”, where tens food styles.
    [Show full text]
  • Get the Cheese and Salsa, It’S Corn Chip
    Get The Cheese And Salsa, It’s Corn Chip Day January 29th is a great day to enjoy a corn chip topped with salsa or a little cheese. It is National Corn Chip Day. The corn chip or friotes are not to be confused with the tortilla chip. Both are made from cornmeal which is baked or fried in oil. Differing steps for processing the corn separates the tortilla from the corn chip. The corn for a tortilla chip is soaked in a lime-water solution that breaks down the hulls. This creates a crisper, milder chip. A corn chip is sturdier with a richer corn flavor. Both were popular snacks originating in Mexico. There are two men credited with patenting and marketing the corn chip in the United States. First, Isador J. Filler often ate a tostada (a hard corn tortilla with toppings) while traveling in San Antonio, Texas as a salesman. He struck on the idea of making them in rectangles and marketing them as a chip. In 1932 he patented his concept. Around the same time, Elmer Doolin was also traveling in San Antonio and was enjoying friotes. According to the story, he paid $100 for the recipe. Experimenting in his home until he created the ideal chip, Doolin then started selling them from the back of his Model T Ford. When he began mass producing them under the name of Frito Corn Chips, they were a hit. In 1945, Doolin came to an agreement with Herman Lay (of potato chip fame) to distribute Doolin’s Fritos across the country.
    [Show full text]
  • Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision
    Food Bioprocess Technol (2012) 5:2025–2030 DOI 10.1007/s11947-011-0662-z COMMUNICATION Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision Silvia B. Matiacevich & Domingo Mery & Franco Pedreschi Received: 1 October 2010 /Accepted: 25 July 2011 /Published online: 2 August 2011 # Springer Science+Business Media, LLC 2011 Abstract Deep-fat frying is a unit operation which develops made from masa of maize and fried at constant oil unique sensorial attributes in foods. For instance, texture temperatures of 160, 175, and 190 °C. A high linear is the principal quality parameter of tortilla and corn correlation (R2>0.9400) was obtained between mechanical chips. On the other hand, computer vision is a useful tool properties and some image features (Hu, Fourier, and for quality evaluation and prediction of some physical Haralick moments). Cross-validation technique demon- properties in different either raw or processed foods. The strated the repeatability and good performance (>90%) of objective of this research was to characterize corn and the models tested, indicating that can be used to predict tortilla chips by using computer vision, and to build the textural properties of the tortilla and corn chips by proper mathematical models which permit to predict using selected features extracted from their digital images, mechanical properties of these chips (maximum force, without the necessity of measuring them in a texture analyzer. such as hardness, and distance to maximum force, such as toughness) by using chromatic features extracted from Keywords Mechanical properties . Tortilla chips . their corresponding digital images. Corn and tortilla Computer vision .
    [Show full text]
  • DEVELOPING HEALTHY SNACK CHIPS by CONTINUOUS VACUUM BELT DRYING by SUXUAN XU (Under the Direction of William L. Kerr) ABSTRACT
    DEVELOPING HEALTHY SNACK CHIPS BY CONTINUOUS VACUUM BELT DRYING by SUXUAN XU (Under the Direction of William L. Kerr) ABSTRACT Low-fat tortilla chips and sweet potato chips were developed by a continuous vacuum belt drying (CVD) method and compared to those made by deep fat frying (DFF). Quality factors of the products were investigated including oil content, texture attributes, color, sensory properties, shrinkage and nutrient retention. Drying characteristics such as drying time, diffusivity, and drying models were studied in this research. A continuous vacuum drying method was used to develop low-fat tortilla chips and sweet potato chips with good sensory properties. The CVD chips developed an expanded structure and contained 1.57-1.82 g oil/100 g, depending on initial thickness, compared to 33.37- 34.80 g oil/100g for DFF chips. Three levels of chip thickness and three levels of plate heating temperature were studied to show how the drying conditions affected the quality of tortilla chips and the amount of energy consumed. Several drying models were investigated to test their applicability to CVD tortilla chips. The models can be used to predict drying times and optimize drying processes, and provide insight into the mechanisms of drying and the importance of product properties. Model was developed from the drying rate curves that incorporated a characteristic drying coefficient [k(t)] that varied with time. All models had good agreement between experimental data and predicted data, with r2>0.98. With consideration of other goodness-of-fit indicators (SSE and χ2), results showed that the model that incorporated k(t) gave the best fit.
    [Show full text]
  • S:\Word\PERMITS\Tsds\Frito Lay\V20665.R01.Tsd.Docx From: Kale Walch Date: September 5, 2017
    Filename: S:\Word\PERMITS\TSDs\Frito Lay\V20665.R01.tsd.docx From: Kale Walch Date: September 5, 2017 Technical Support Document Proposed Title V Permit Frito-Lay, Inc. Permit # V20665.R01 1. BACKGROUND........................................................................................................................................... 2 1.1 APPLICANT/APPLICATION HISTORY .......................................................................................................................... 2 1.2 ATTAINMENT CLASSIFICATION ................................................................................................................................. 2 1.3 PERMITTING HISTORY ........................................................................................................................................... 2 1.4 COMPLIANCE/ENFORCEMENT HISTORY ..................................................................................................................... 2 2. PROCESS DESCRIPTION .............................................................................................................................. 3 2.1 GENERAL PROCESS ............................................................................................................................................... 3 2.2 BIOMASS BOILER (EXISTING OPERATION) .................................................................................................................. 3 2.3 PRODUCT LINES ..................................................................................................................................................
    [Show full text]