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Volume measurement method of potato chips

Segnini, Sandra; Pedreschi, F and Dejmek, Petr LU (2004) In International Journal of Food Properties 7(1). p.37-44
Abstract
A simple method is proposed to quantify volume of potato chips by measuring the displaced volume of a finely granular material (tape seeds) by the volume of the chips. Firstly, compaction of the seeds was studied to evaluate the reproducibility and accuracy of the technique. The results obtained indicate an encouraging potential of the technique to estimate the apparent volume of potato chips and give some indications of variation of chip apparent density with some important technological parameters such as chip thickness, frying temperature, and pretreatment of the slices before frying (e.g., blanching). This technique showed that the apparent volume of un-blanched potato slices increased clearly (P = 0.007) with frying temperature (from... (More)
A simple method is proposed to quantify volume of potato chips by measuring the displaced volume of a finely granular material (tape seeds) by the volume of the chips. Firstly, compaction of the seeds was studied to evaluate the reproducibility and accuracy of the technique. The results obtained indicate an encouraging potential of the technique to estimate the apparent volume of potato chips and give some indications of variation of chip apparent density with some important technological parameters such as chip thickness, frying temperature, and pretreatment of the slices before frying (e.g., blanching). This technique showed that the apparent volume of un-blanched potato slices increased clearly (P = 0.007) with frying temperature (from 120degreesC to 190degreesC) until the chips reached final moisture contents <3% (wet basis). For 180 and 190degreesC, the final apparent volume of these samples indicated that the chips expanded in similar to6% beyond its original volume before frying (14.1 mL). For potato slices blanched in hot water (80degreesC and 3.5 min) and fried under the same temperature intervals and conditions, this trend was not statistically significant (P = 0.088), and the average apparent volume of the chips was 10.9 mL which correspond as an average to a shrinkage of similar to23%. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Journal of Food Properties
volume
7
issue
1
pages
37 - 44
publisher
Taylor & Francis
external identifiers
  • wos:000221189200004
  • scopus:2342629140
ISSN
1532-2386
DOI
10.1081/JFP-120022494
language
English
LU publication?
yes
id
f6a12422-f87c-4d74-a5d3-a42bc218a6a0 (old id 139222)
date added to LUP
2007-07-19 10:39:33
date last changed
2017-12-10 03:44:33
@article{f6a12422-f87c-4d74-a5d3-a42bc218a6a0,
  abstract     = {A simple method is proposed to quantify volume of potato chips by measuring the displaced volume of a finely granular material (tape seeds) by the volume of the chips. Firstly, compaction of the seeds was studied to evaluate the reproducibility and accuracy of the technique. The results obtained indicate an encouraging potential of the technique to estimate the apparent volume of potato chips and give some indications of variation of chip apparent density with some important technological parameters such as chip thickness, frying temperature, and pretreatment of the slices before frying (e.g., blanching). This technique showed that the apparent volume of un-blanched potato slices increased clearly (P = 0.007) with frying temperature (from 120degreesC to 190degreesC) until the chips reached final moisture contents &lt;3% (wet basis). For 180 and 190degreesC, the final apparent volume of these samples indicated that the chips expanded in similar to6% beyond its original volume before frying (14.1 mL). For potato slices blanched in hot water (80degreesC and 3.5 min) and fried under the same temperature intervals and conditions, this trend was not statistically significant (P = 0.088), and the average apparent volume of the chips was 10.9 mL which correspond as an average to a shrinkage of similar to23%.},
  author       = {Segnini, Sandra and Pedreschi, F and Dejmek, Petr},
  issn         = {1532-2386},
  language     = {eng},
  number       = {1},
  pages        = {37--44},
  publisher    = {Taylor & Francis},
  series       = {International Journal of Food Properties},
  title        = {Volume measurement method of potato chips},
  url          = {http://dx.doi.org/10.1081/JFP-120022494},
  volume       = {7},
  year         = {2004},
}