Application of Laminated Edible Films to Potato Chip Packaging

Authors

  • J. W. PARK,

    1. Authors J.W. Park and P.J. Vergano are with the Dept. of Food Science and Author R.F. Testin is with the Dept. of Agricultural & Biological Engineering, and Dept. of Food Science, Clemson Univ., Clemson, SC 29634. Author H.J. Park is with the Dept. of Food Engineering, Mokpo National Univ., Mokpo, Korea. Author C.L. Weller is with the Dept. of Biological Systems Engineering, Univ., of Nebraska, Lincoln, NE.
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  • R.F. TESTIN,

    1. Authors J.W. Park and P.J. Vergano are with the Dept. of Food Science and Author R.F. Testin is with the Dept. of Agricultural & Biological Engineering, and Dept. of Food Science, Clemson Univ., Clemson, SC 29634. Author H.J. Park is with the Dept. of Food Engineering, Mokpo National Univ., Mokpo, Korea. Author C.L. Weller is with the Dept. of Biological Systems Engineering, Univ., of Nebraska, Lincoln, NE.
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  • P. J. VERGANO,

    1. Authors J.W. Park and P.J. Vergano are with the Dept. of Food Science and Author R.F. Testin is with the Dept. of Agricultural & Biological Engineering, and Dept. of Food Science, Clemson Univ., Clemson, SC 29634. Author H.J. Park is with the Dept. of Food Engineering, Mokpo National Univ., Mokpo, Korea. Author C.L. Weller is with the Dept. of Biological Systems Engineering, Univ., of Nebraska, Lincoln, NE.
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  • H.J. PARK,

    1. Authors J.W. Park and P.J. Vergano are with the Dept. of Food Science and Author R.F. Testin is with the Dept. of Agricultural & Biological Engineering, and Dept. of Food Science, Clemson Univ., Clemson, SC 29634. Author H.J. Park is with the Dept. of Food Engineering, Mokpo National Univ., Mokpo, Korea. Author C.L. Weller is with the Dept. of Biological Systems Engineering, Univ., of Nebraska, Lincoln, NE.
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  • C.L. WELLER

    1. Authors J.W. Park and P.J. Vergano are with the Dept. of Food Science and Author R.F. Testin is with the Dept. of Agricultural & Biological Engineering, and Dept. of Food Science, Clemson Univ., Clemson, SC 29634. Author H.J. Park is with the Dept. of Food Engineering, Mokpo National Univ., Mokpo, Korea. Author C.L. Weller is with the Dept. of Biological Systems Engineering, Univ., of Nebraska, Lincoln, NE.
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  • This work was performed under USDA NRI competitive grant No. 92–37500–8208.

  • Technical Contribution No. 4096 of the South Carolina Agricultural Experiment Station and Journal Series No. 11148, Agricultural Research Division, Institute of Agriculture and Natural Resource, University of Nebraska-Lincoln.

ABSTRACT

The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic-palmitic acid blend concentrations.

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