Chapter 45. Effect of Water Content on Physical Properties of Potato Chips

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6 and
  4. Dr. Sanguansri Charoenrein7
  1. F. Pedreschi1,2 and
  2. P. Moyano3

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch45

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

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

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Pontificia Universidad Católica de, Chile

  2. 2

    Departmento de Ingeniería Química y Bioprocesos, Santiago, Chile

  3. 3

    Departamento de Ingeniería Química Universidad de Santiago de Chile, Santiago, Chile

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

SEARCH

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