Premium
Application of Laminated Edible Films to Potato Chip Packaging
Author(s) -
PARK J. W.,
TESTIN R.F.,
VERGANO P. J.,
PARK H.J.,
WELLER C.L.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12200.x
Subject(s) - stearic acid , palmitic acid , food science , chip , chemistry , materials science , composite material , fatty acid , biochemistry , computer science , telecommunications
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.