Application of laminated edible films to potato chip packaging

J. W. Park; R. F. Testin; P. J. Vergano; H. J. Park; C. L. Weller

doi:10.1111/j.1365-2621.1996.tb12200.x

Application of laminated edible films to potato chip packaging

J. W. Park, R. F. Testin, P. J. Vergano, H. J. Park, C. L. Weller

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

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
DOIs	https://doi.org/10.1111/j.1365-2621.1996.tb12200.x
Publication status	Published - 1996
Externally published	Yes

Keywords

edible film
packaging
potato chip
response surface methodology

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1996.tb12200.x

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AU - Park, J. W.

AU - Testin, R. F.

AU - Vergano, P. J.

AU - Park, H. J.

AU - Weller, C. L.

PY - 1996

Y1 - 1996

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AB - 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.

KW - edible film

KW - packaging

KW - potato chip

KW - response surface methodology

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