Application of laminated edible films to potato chip packaging

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

Research output: Contribution to journalArticle

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 languageEnglish
Pages (from-to)766-768
Number of pages3
JournalJournal of Food Science
Volume61
Issue number4
Publication statusPublished - 1996 Jul 1
Externally publishedYes

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.