ShareApplication of laminated edible films to potato chip packaging.
Author(s) : PARK J. W., TESTIN R. F., VERGANO P. J., PARK H. J., WELLER C. L.
Type of article: Article
Summary
The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35 deg C, respectively. Results were independent of stearic-palmitic acid blend concentrations.
Details
- Original title: Application of laminated edible films to potato chip packaging.
- Record ID : 1997-1603
- Languages: English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
- Publication date: 1996/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (9)
See the source
Indexing
-
Themes:
Food engineering;
Packaging;
Vegetables - Keywords: Design; Quality; Fried potato; Film; Packaging
-
Instrumental and sensory tests of texture of co...
- Author(s) : DU PONT M. S., KIRBY A. R., SMITH A. C.
- Date : 1992/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
View record
-
Sensory properties during storage of crisps and...
- Author(s) : GEMERT L. J. van
- Date : 1996
- Languages : English
- Source: Grasas Aceites - vol. 47 - n. 1-2
View record
-
FREEZING OF PARTIALLY FRIED POTATO (SOLANUM TUB...
- Author(s) : PASCHOALINO J. E., FONSECA H.
- Date : 1987
- Languages : Portuguese
- Source: Colet. ITAL - vol. 17 - n. 2
View record
-
Effect of fertilization and storage temperature...
- Author(s) : MAKARAVICIUTE A.
- Date : 2001
- Languages : English
- Source: Zemdirb. Mokslo Darb. - vol. 76
View record
-
Effect of gamma irradiation on potato quality a...
- Author(s) : LESZCZYNSKI W., GOLACHOWSKI A., LISINSKA G., PEKSA A.
- Date : 1992
- Languages : English
- Source: Pol. J. Food Nutr. Sci. - vol. 1 - n. 3
View record