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 |
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Keywords
- edible film
- packaging
- potato chip
- response surface methodology
ASJC Scopus subject areas
- Food Science
Cite this
Application of laminated edible films to potato chip packaging. / Park, J. W.; Testin, R. F.; Vergano, P. J.; Park, Hyun Jin; Weller, C. L.
In: Journal of Food Science, Vol. 61, No. 4, 01.07.1996, p. 766-768.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Application of laminated edible films to potato chip packaging
AU - Park, J. W.
AU - Testin, R. F.
AU - Vergano, P. J.
AU - Park, Hyun Jin
AU - Weller, C. L.
PY - 1996/7/1
Y1 - 1996/7/1
N2 - 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.
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
UR - http://www.scopus.com/inward/record.url?scp=0029739467&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0029739467&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0029739467
VL - 61
SP - 766
EP - 768
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 4
ER -