Shanyu Li
Abstract
The methods of single element experiment and orthogonal design was used for research the potato chips processing condition of Yunshu 301. Through experiments the optimum condition for processing was determined as follows: blanching 180 s at 90 ℃; 1.5 mm of section thickness of chip, frying time of 150 s at 200 ℃.
OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
The methods of single element experiment and orthogonal design was used for research the potato chips processing condition of Yunshu 301. Through experiments the optimum condition for processing was determined as follows: blanching 180 s at 90 ℃; 1.5 mm of section thickness of chip, frying time of 150 s at 200 ℃.
Key concepts: Blanching, Taste, Food science, Chip, Mathematics, Chemistry, Computer science, Telecommunications