Chapter 45. Effect of Water Content on Physical Properties of Potato Chips
- Dr. David S. Reid President4,
- Dr. Tanaboon Sajjaanantakul5,
- Dr. Peter J. Lillford6,
- Dr. Sanguansri Charoenrein7
Published Online: 14 MAY 2010
DOI: 10.1002/9780470958193.ch45
Copyright © 2010 Blackwell Publishing
Book Title
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Additional Information
How to Cite
Pedreschi, F. and Moyano, P. (2010) Effect of Water Content on Physical Properties of Potato Chips, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch45
Editor Information
- 4
Department of Food Science and Technology, University of California, Davis, California, USA
- 5
Kasetsart University, Thailand
- 6
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
- 7
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Publication History
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
ISBN Information
Print ISBN: 9780813812731
Online ISBN: 9780470958193
- Summary
- Chapter
- References
Keywords:
- properties and stability of food and biological systems;
- effect of water content on physical properties of potato chips;
- frying in hot oil between 160° and 180°C - characterized by high drying velocities;
- structural oil (StO) - oil absorbed during frying;
- penetrated surface oil (PSO) - oil suctioned into food during cooling;
- surface oil (SO) - oil on surface of chips;
- crispy structure of potato chips - changes at cellular and subcellular levels
Summary
This chapter contains sections titled:
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgment
References