Predictive study for the extent of deterioration of potato chips during storage

The storage stability of potato chips removed from a continuously operated fryer at various time intervals was estimated by the rate of increase of peroxide value and conjugated dienes of the oil absorbed in the chips. Operation temperature varied from 155 to 195 °C. The extent of deterioration of p...

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Bibliographic Details
Published in:Journal of food engineering 2004-12, Vol.65 (3), p.427-432
Main Authors: Houhoula, Dimitra P., Oreopoulou, Vassiliki
Format: Article
Language:English
Subjects:
Biological and medical sciences
chemical reactions
conjugated dienes
deep fat frying
deterioration
Food engineering
Food industries
food storage
French fries
fried foods
Fundamental and applied biological sciences. Psychology
General aspects
oxidation
oxidative stability
peroxide value
Potato chips deterioration
potatoes
shelf life
snack foods
Storage stability and oxidation
storage temperature
storage time
thermooxidation
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Summary:The storage stability of potato chips removed from a continuously operated fryer at various time intervals was estimated by the rate of increase of peroxide value and conjugated dienes of the oil absorbed in the chips. Operation temperature varied from 155 to 195 °C. The extent of deterioration of potato chips was correlated with the oxidation indexes of frying oil. The results showed that peroxide value and conjugated dienes increased linearly with storage time. The rates of increase were higher for higher frying temperature and longer process time, and correlated linearly with the oxidation indexes of the frying oil at the moment that the chips were removed.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.02.002