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Showing 1 to 10 of 24 (0.03 seconds)Spelling suggestions: "subject:"potato chips."" "subject:"notato chips.""
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SUBMERGED 4°C STORAGE AS A TECHNIQUE FOR MAINTAINING POTATO CHIPPING QUALITYMotsinger, Paul William January 1984 (has links)
No description available.
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Development of procedures for precision salt application to potato chips /Kinzbach, Jeffrey Gerard. January 1981 (has links)
Thesis (M.S.)--Ohio State University. / Includes bibliographical references (leaves 79-81). Available online via OhioLINK's ETD Center
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Kinetics of acrylamide formation in potato chipsGranda, Claudia Esthela 16 August 2006 (has links)
Acrylamide is considered a carcinogen in animals and a possible carcinogen in
humans. It has been found in starch rich foods cooked at high temperatures. Vacuum
frying (10 Torr) was studied as a possible alternative to reduce acrylamide formation in
potato chips.
Seven potato cultivars were analyzed to determine their influence on acrylamide
formation during traditional and vacuum frying. The White Rose cultivar produced the
highest level of acrylamide during both traditional and vacuum frying. Vacuum frying
(10 Torr, 118oC, 8 min) produced chips with lower acrylamide content than those
produced under traditional frying (165oC, 4 min) for all cultivars.
The cultivar Atlantic was used to determine the kinetics of acrylamide formation
during traditional and vacuum frying at different temperatures because it is a good
chipping cultivar and it was the most abundant in the lab. Acrylamide accumulation
under vacuum frying was modeled using first-order kinetics, and during traditional
frying it was modeled using the logistic kinetic model. The behavior of the kinetics of
acrylamide content in potato chips fried under the two processes was different mainly
due to the different temperatures used. During traditional frying, higher temperatures areused (150oC to 180oC) and acrylamide after some time is produced but also starts
degrading, producing a constant level of acrylamide content at longer times. During
vacuum frying (10 Torr), acrylamide increased exponentially (but at lower levels) for all
frying times.
The effect of potato components was studied by infusing leached potato slices
with predetermined amounts of glucose and asparagine. Increasing glucose and
asparagine content in the slices increased the acrylamide content in the potato chips.
Color could not be used as an indication of acrylamide content, since potato chips with
similar color had very different acrylamide concentrations.
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The influence of nitrogen fertilization, vine killing and storage temperatures on chip color of Massachusetts grown potatoes.Frenkel, Chaim 01 January 1961 (has links) (PDF)
No description available.
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The relation of cultural practices to the specific gravity and calcium content of potatoes and the effects of these variables on the quality of potato chips /Ng, Keng Chock January 1956 (has links)
No description available.
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Factors affecting the yield, fat absorption and color of potato chips /Johnson, Robert Newton January 1957 (has links)
No description available.
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Factors affecting the oil content of potato chips and the application of near infra-red reflectance to on-line moisture and oil content measurements /Plimpton, Shari L. January 1985 (has links)
No description available.
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The relationship of potato varieties and storage conditions on the quality of potato chips /Kearney, Joshua Wilson,1931- January 1971 (has links)
No description available.
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The effect of harvest date storage conditions on chip quality of potatoes /Hill, Marshall K. January 1974 (has links)
No description available.
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Effect of potato maturity and storage conditions on sugar content and potato chip quality /Sabhlok, Jatinder Pal January 1975 (has links)
No description available.
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