APPLICATION OF LAMINATED EDIBLE FILMS TO POTATO-CHIP PACKAGING

Authors
PARK JW TESTIN RF VERGANO PJ PARK HJ WELLER CL
Citation
Jw. Park et al., APPLICATION OF LAMINATED EDIBLE FILMS TO POTATO-CHIP PACKAGING, Journal of food science, 61(4), 1996, pp. 766
Citations number
42
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
61
Issue
4
Year of publication
1996
Database
ISI
SICI code
0022-1147(1996)61:4<766:AOLEFT>2.0.ZU;2-B
Abstract
The effects of various stearic-palmitic acid blend concentrations in f ilms, storage temperatures and storage times on potato chip quality we re evaluated using Response Surface Methodology. Storage temperature a nd time affected the quality of potato chips. The maximum storage time s for acceptable potato chip quality were. 30 to 43 days, 23 to 25 day s, and 11 to 12 days for storage temperatures of 15, 25 and 35 degrees C, respectively. Results were independent of stearic-palmitic acid bl end concentrations.