Optimization for Production Process Conditions of High Temperature Frying Potato Chips

Abstract:

The production conditions have great influence on nutrition, color, flavor and evaluation of food safety of high temperature (180 °C ~ 190 °C) frying potato chips. The effects of potato slice thickness, total time of drying, frying time, the mixing of antioxidant and synergistic agent and additive on potato chips quality were studied according to the determination of water content, oil content, peroxide value, carbonyl value, acrylamide content and sensory score. The optimum process conditions are show as follows: the slice thickness is 1.0~1.5mm, the drying time is 45~55min, the frying time is 2.0min, the addition mass fraction of antioxidant BHT is 0.02%, the addition mass fraction of synergist citric acid is 0.05% and 0.3% CaCl₂ should be added to restrain produce of acrylamide.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1444-1447
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1444
• Online since: September 2013
• Authors: Yi Liu, Yue Hua Yuan, Yu Feng Liu
• Keywords: Acrylamide, Chips, High Temperature Frying, Potato

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