2012•Packaging and Food MachineryRequires access

Different Pretreatment Conditions on the Quality of Fried Potato Chips

Xiaodan Wang

Abstract

The influence of different methods(slice thickness,freezing temperature,color liquid) in pretreatment process on the quality of fried potato chips and sensory effects was investigated in this study.The results show that the slice thickness of 2 mm,freezing temperature-18～-20 ℃,0.1% citric acid solution as the best pretreatment measures.

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Available abstract

Key concepts: Citric acid, Food science, Wafer, Chemistry, Materials science, Mathematics, Nanotechnology