Abstract
The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. 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°C, respectively. Results were independent of stearic-palmitic acid blend concentrations.
| Original language | English |
|---|---|
| Pages (from-to) | 766-768 |
| Number of pages | 3 |
| Journal | Journal of Food Science |
| Volume | 61 |
| Issue number | 4 |
| Publication status | Published - 1996 Jul 1 |
| Externally published | Yes |
Keywords
- edible film
- packaging
- potato chip
- response surface methodology
ASJC Scopus subject areas
- Food Science
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Cite this
Park, J. W., Testin, R. F., Vergano, P. J., Park, H. J., & Weller, C. L. (1996). Application of laminated edible films to potato chip packaging. Journal of Food Science, 61(4), 766-768.