Results 271 to 280 of about 137,460 (303)
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Fracture properties of potato crisps
International Journal of Food Science and Technology, 2008SummaryThe Weibull modulus of potato crisps is about 4, comparable with ceramic materials, with a characteristic strength of about 1.5 MPa. This combination of brittleness and weakness gives crispness. The critical stress intensity factor (KIC) and the energy of fracture (R) are around 0.12 MPa and 45 J m–2, respectively.
F. J. Rojo, J. F. V. Vincent
exaly +2 more sources
Impact of vacuum frying on quality of potato crisps and frying oil
Food Chemistry, 2018This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C.
Jana Hajšlová +2 more
exaly +3 more sources
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
Molecular Nutrition and Food Research, 2008AbstractThe formation of acrylamide in potato crisps was fitted by empirical mathematical models. Potato slices were fried under the same experimental conditions for different times. Besides the content of precursors in the raw potato slices, acrylamide and water content in the potato crisps were quantified after predetermined times (2–6 min).
Martinus van Boekel +2 more
exaly +4 more sources
Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps
Food Chemistry, 2009 Three empirical models were used to fit the formation of acrylamide in crisps of three different cold-sweetened potato genotypes, fried under the same experimental conditions.
Martinus van Boekel +2 more
exaly +2 more sources
Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure [PDF]
Food and Chemical Toxicology, 2015 7 páginas, 4 figuras, 2 tablasThis research updates the acrylamide content of commercial potato crisps marketed in Spain with the aim to evaluate its trend since 2004.
Marta Mesías, Francisco J. Morales
exaly +2 more sources
Objective and subjective measurement of the crispness of crisps from four potato varieties
Engineering Failure Analysis, 2009Abstract Potato crisps were ranked in order of crispness by a taste panel. The crisps were then tested mechanically, using Weibull’s model for the analysis of the data. This showed that a crisper crisp breaks at a higher force. The speed of breakdown of the crisp during chewing is proportional to the Weibull modulus.
F.J. Rojo, J.F.V. Vincent
openaire +1 more source
Potato crisps and savoury snacks
1994Potato crisps and related savoury snacks such as extruded products, belong to a highly competitive, innovative and growing sector of the food market. In the UK, they are categorised as snack products which are generally understood as ready-to-eat ambient, ‘shelf stable’ (6–12 weeks) savoury products, prepacked and offered through a variety of outlets ...
A. Reilly, C. M. D. Man
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Tarago: A crisping potato released in South Eastern Australia
American Potato Journal, 1984Tarago is a round, slightly netted, buff skinned potato cultivar with excellent crisping quality and mid-late maturity. It has high specific gravity, high yield and some resistance to late blight and powdery scab diseases.
R. P. Kirkham, G. M. Wilson
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Effective Ways of Decreasing Acrylamide Content in Potato Crisps during Processing
Journal of Agricultural and Food Chemistry, 2004The aim of this work was to examine the effect of blanching or soaking in different acid solutions on the acrylamide content in potato crisps. Furthermore, the effects of a shorter frying time and a lower frying temperature combined with a postdrying were investigated. Soaking or blanching of potato slices in acidic solutions decreased the pH of potato
Agnieszka Kita +3 more
openaire +2 more sources
‘Pacific’: A new fresh market and crisping potato cultivar
New Zealand Journal of Crop and Horticultural Science, 1997Abstract ‘Pacific’ is a new mid‐season to main‐crop potato (Solanum tuberosum L.) cultivar suitable for both crisping and the fresh market. Tubers are round to round‐oval with light yellow flesh. ‘Pacific’ has partial resistance to the cream potato cyst nematode
J. A. D. Anderson +4 more
openaire +1 more source