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

Houhoula, DP; Oreopoulou, V

dc.contributor.author	Houhoula, DP	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:21:14Z
dc.date.available	2014-03-01T01:21:14Z
dc.date.issued	2004	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16157
dc.subject	Potato chips deterioration	en
dc.subject	Storage stability and oxidation	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Absorption	en
dc.subject.other	Degradation	en
dc.subject.other	Food storage	en
dc.subject.other	Oils and fats	en
dc.subject.other	Oxidation	en
dc.subject.other	Oxygen	en
dc.subject.other	Statistical methods	en
dc.subject.other	Frying	en
dc.subject.other	Potato chip deterioration	en
dc.subject.other	Storage stability and oxidation	en
dc.subject.other	Food products	en
dc.subject.other	Solanum tuberosum	en
dc.title	Predictive study for the extent of deterioration of potato chips during storage	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2004.02.002	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2004.02.002	en
heal.language	English	en
heal.publicationDate	2004	en
heal.abstract	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 degreesC. 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. (C) 2004 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2004.02.002	en
dc.identifier.isi	ISI:000222807700014	en
dc.identifier.volume	65	en
dc.identifier.issue	3	en
dc.identifier.spage	427	en
dc.identifier.epage	432	en