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Dissertations / Theses on the topic 'Chips potato'

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Published: 4 June 2021

Last updated: 4 February 2022

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1

Pak, Paul Kote-Tak. "Glucose and sucrose levels in potato tubers by cultivars and farms stored under different regimes and their influence on potato chip color /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487263399026372.

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2

Granda, Claudia Esthela. "Kinetics of acrylamide formation in potato chips." Texas A&M University, 2003. http://hdl.handle.net/1969.1/3970.

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Acrylamide is considered a carcinogen in animals and a possible carcinogen in humans. It has been found in starch rich foods cooked at high temperatures. Vacuum frying (10 Torr) was studied as a possible alternative to reduce acrylamide formation in potato chips. Seven potato cultivars were analyzed to determine their influence on acrylamide formation during traditional and vacuum frying. The White Rose cultivar produced the highest level of acrylamide during both traditional and vacuum frying. Vacuum frying (10 Torr, 118oC, 8 min) produced chips with lower acrylamide content than those produc

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3

Gamble, Michael H. "Oil uptake during potato slice frying." Thesis, Loughborough University, 1987. https://dspace.lboro.ac.uk/2134/33006.

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This work was carried out to determine and quantify the mechanism whereby oil was transferred into potato slices during frying. At the same time processing variables were identified and examined to determine the effect of each variable on oil uptake. Samples of potatoes of the variety Record UK were sliced, using a commercial slicer, and fried in "Sizzle", a 50:50 blend of hydrogenated soya and palm oils. The moisture loss / oil uptake was examined at 145°C, 165°C, 185°C by frying samples for 0–5 minutes at 30 second intervals. It was found that oil uptake, a temperature independent effect in

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4

Buck, Vinodini Emmanuela. "Factors dominating adhesion of NaCl onto potato chips." The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.

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5

Plimpton, Shari L. "Factors affecting the oil content of potato chips and the application of near infra-red reflectance to on-line moisture and oil content measurements /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487263399026461.

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6

Campbell, Louise A. "Effects of gender and experience on results of sensory analyses of corn and potato chips /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9842512.

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7

O'Neill, Alfred John. "The extraction of vegetable oils from potato chips using supercritical carbon dioxide." Thesis, University of Ottawa (Canada), 1987. http://hdl.handle.net/10393/5194.

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8

Oliveira, Marcel de Campos. "Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados /." São José do Rio Preto : [s.n.], 2009. http://hdl.handle.net/11449/99046.

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Orientador: Neuza Jorge<br>Banca: Odair Zenebon<br>Banca: Ana Lúcia Barretto Penna<br>Resumo: O mercado de chips e snacks, particularmente àqueles obtidos de matéria-primas ricas em amido como banana, mandioca e mandioquinha-salsa, embora não suprem as necessidades diárias do indivíduo, vem ocupando um espaço cada vez maior, especialmente nos centros urbanos. O objetivo deste trabalho foi avaliar a composição nutricional, o perfil de ácidos graxos e as informações nutricionais dos rótulos das amostras de batatas chips e de snacks extrusados. Foram coletadas 10 amostras de batatas chips e 10 am

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9

McDowell, Garrett Alexandrea. "Eating Potato Chips with Chopsticks: Nikkei Latin Americans Making Home, Shaping Family and Defining Selves." Diss., Temple University Libraries, 2009. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/46251.

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Anthropology<br>Ph.D.<br>This dissertation examines the effects of return migration on Nikkei (of Japanese descent) sending communities in the Soconusco Region (Acacoyagua), Chiapas, Mexico and Lima, Peru. Massive numbers of Nikkei Latin Americans have been returning to Japan in the last two decades filling a shortage in low-skill labor. The Nikkei mass exodus is indicative of the global economic pattern that has caught Latin American countries in a downward economic spiral resulting in joblessness and class polarization. For many, transnational migration is the only viable option for economic

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10

Araujo, Thaís Helena de. "Produtividade de cultivares de batata e atributos de qualidade para processamento industrial nas formas de palha e chips." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/11/11136/tde-19032014-110640/.

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O mercado brasileiro de processamento de batata tem mostrado expressivo crescimento nos ultimos anos. No entanto, sua expansao e condicionada pelo suprimento de materia-prima adequada ao processamento industrial. As principais industrias de batata frita priorizam cultivares aptas para cada forma de processamento, pois a escolha correta da cultivar contribui para a reducao do custo de producao e para o aumento do rendimento e da qualidade do produto final. O objetivo dessa pesquisa foi estudar a eficiencia produtiva, a aptidao culinaria e as caracteristicas das cultivares de batata quando proce

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11

Oliveira, Marcel de Campos [UNESP]. "Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/99046.

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Made available in DSpace on 2014-06-11T19:29:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-07-07Bitstream added on 2014-06-13T20:39:32Z : No. of bitstreams: 1 oliveira_mc_me_sjrp.pdf: 400076 bytes, checksum: 0e0315e86bf7cc07d008613711a97bad (MD5)<br>O mercado de chips e snacks, particularmente àqueles obtidos de matéria-primas ricas em amido como banana, mandioca e mandioquinha-salsa, embora não suprem as necessidades diárias do indivíduo, vem ocupando um espaço cada vez maior, especialmente nos centros urbanos. O objetivo deste trabalho foi avaliar a composição nutricional, o pe

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12

Hatirli, Selim Adem. "A measurement of market power and/or cost efficiency in the U.S. frozen and potato chips subsectors /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488199501406309.

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13

likitwattanasade, Teerarat. "The Changes in Food Coating Characteristics during Coating a Powder Mixture and Salting Potato Chips Nonelectrostatically and Electrostatically." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1429538877.

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14

Zhang, Kai. "Evaluating the Effect of Selected Soaking Pretreatments on the Color Quality and Phenolic Content of Purple Potato Chips." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1492612442758859.

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15

Fontes, Luciana Cristina Brigatto. "Efeito de desidratação osmotica e coberturas comestiveis na qualidade de chips de batata-doce elaborado pelo processo de fritura por imersão." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256344.

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Orientador: Fernanda Paula Collares Queiroz<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-14T13:53:18Z (GMT). No. of bitstreams: 1 Fontes_LucianaCristinaBrigatto_D.pdf: 6013554 bytes, checksum: 9dd45a450968a0fd95033fd89bdb37d1 (MD5) Previous issue date: 2009<br>Resumo: O Brasil apresenta a maior produção de batata-doce do continente latino-americano. Uma alternativa interessante para a expansão da cultura e também devido a sua alta perecibilidade seria a utilização da batata-doce como chips que é um merca

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16

Ratanatriwong, Puntarika. "Sensory Evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement." The Ohio State University, 2004. http://rave.ohiolink.edu/etdc/view?acc_num=osu1085776831.

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17

Wendt, Ellen B. "Comparison of fat free and regular potato chips : taste acceptability and gastrointestinal symptoms in 18-21 year-old female college students." Virtual Press, 2000. http://liblink.bsu.edu/uhtbin/catkey/1178356.

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18

Habibi, Savadkouhi Mahtab, and Jut Ruben Herman. "Everyone Prefers a Loyal One! : The Effect of Multisensory perceptions on Brand Experience and Brand loyalty: Case of Pringles Potato Chips." Thesis, Internationella Handelshögskolan, Jönköping University, IHH, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-49744.

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19

De, Donno Serena. "Development of a colorimetric indicator label for food oxidation based on hexanal detection." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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In this work, a colorimetric indicator for food oxidation based on the detection of hexanal in gas-phase, has been developed. In fact, in recent years, the food packaging industry has evolved towards new generation of packaging, like active and intelligent. According to literature (Pangloli P. et al. 2002), hexanal is the main product of a fatty acid oxidation: the linoleic acid. So, it was chosen to analyse two kinds of potato chips, fried in two different oils with high concentration of linoleic acid: olive oil and sunflower oil. Five different formulas were prepared and their colour chan

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20

Jegelevičienė, Edita. "Reklamos įtaka Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2012~D_20140704_175355-96591.

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Daugelio tyrimų išvados atskleidžia tai, kad vaikų elgesys, žinios, požiūris į maistą bei sveikatos būklė yra įtakoti maisto reklamos, kuri šiuo atžvilgiu skatina vaikų nepalankių sveikatai maisto produktų pasirinkimą. Darbo tikslas – įvertinti reklamos įtaką Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui. Tyrimo metodai ir apimtis. Tyrimas atliktas pirmąjį mokslo metų pusmetį (spalio, lapkričio, gruodžio mėnesiais). Apklausti Augusto pagrindinės mokyklos, Radvilų gimnazijos, Minties gimnazijos, Šeškinės vidurinės ir Antano Vienuolio pagrindinės mokyklos 5, 7, 9 kl

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21

Geiger, Audra. "Analysis of raw potato sorting technology on a potato chip line." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/16159.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Bryan Schurle<br>Frito-Lay is part of the PepsiCo Family which makes some of the best known and top selling snack foods around. Frito-Lay is the dominant player in the salty snack category in the United States, with a 65 percent share of the market. Frito-Lay brands include Lay's, Ruffles, Tostitos, Sunchips, Fritos, Cheetos, and Doritos. The objective of the thesis is to analyze a potential project: installing a raw potato sorting system on a potato chip line. Part of the analysis will be to conduct a net present value analysi

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22

Rahman, Sanzida. "Differentiating PVY Infection from Nitrogen Deficiency in Potato Using Spectral Reflectance." Thesis, North Dakota State University, 2019. https://hdl.handle.net/10365/31695.

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Potato Virus Y (PVY) infection and nitrogen (N) deficiency cause similar symptoms (chlorosis and stunting) on potato foliage. While conventional methods, including ELISA and petiole testing, require destructive sampling and a longer time to diagnose, spectral analysis can be non-destructive, rapid and efficient. Spectral reflectance for potato cultivars representing three market types, chip processing, red-skinned fresh, and fresh and processing russets, were assessed in separate greenhouse trials in response to three N rates (90, 200, and 290 kg/ha) and two PVYN:O infection levels (clean and

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23

Song, Ye-Su. "Genetic marker analysis in potato for extreme resistance (Rysto) to PVY and for chip quality after long term storage at 4 C̊." [S.l. : s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=973054573.

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24

Ribeiro, Jessica Trautwein Diniz. "Efeito da adição de óleo essencial de Origanum vulgar e Ocimum gratissimum L. no perfil lipídico da gordura de palma usada em fritura de batata tipo chips." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1656.

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O objetivo do presente trabalho foi avaliar o efeito antioxidante do óleo essencial de orégano e alfavacão no perfil de ácidos graxos da gordura de palma, utilizada em processo industrial de batata frita tipo chips, em diferentes etapas do processamento, visando reduzir o estado oxidativo da mesma. O óleo essencial foi obtido do resíduo do orégano da indústria de condimentos, e analisou-se também óleo essencial de orégano comercial. A atividade antioxidante do óleo essencial de orégano foi feita pelo método de DPPH, apresentando valores de IC50 de 797,04 µg.mL-1 e de 424,25 µg.mL-1, para o res

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25

Pan, Jyh-Shyue, and 潘志學. "Processing Optimization on Sweet Potato Chips." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/26569216817401051560.

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碩士<br>國立屏東科技大學<br>食品科學系<br>91<br>Sweet potato is one of the major roots crops grown in Taiwan. Sweet potato chip, a kind of of processed products made of sweet potato, has a higher acceptability in the market. Steam is the most common material used in food industry. Proper utilization of its characteristic can save the energy and promote the processing efficiency. Generally, the temperature range of the steam used in food industry is between 100℃~180℃. Yet the steam over this range has been studied for how to develop and utilize. The reheating of saturated steam is called superheated steam, wh

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26

Ndungu, Eric Kimondo. "Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics." Diss., 2008. http://hdl.handle.net/2263/26793.

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Studies generally agree on the critical influence of physico-chemical characteristics of raw potatoes on the physico-chemical and sensory characteristics of potato chips. However, the actual magnitude of differences in sensory quality and consumer acceptance of potato chips as a result of differences in the physico-chemical characteristics of raw potatoes are scarcely reported in most studies. This research was conducted to determine the effect of different physico-chemical characteristics of potato samples on the sensory quality and acceptance of potato chips. The potato samples which represe

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27

Rodriguez-Saona, Luis Enrique. "The potato : composition, non-enzymatic browning and anthocyanins." Thesis, 1998. http://hdl.handle.net/1957/27206.

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Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic acid, glutamine and a chlorogenic acid isomer, along with RS, showed high correlation with color. Sucrose was a poor estimator of chip color. Model systems used leached potato slices infiltrated with solutions containing sucrose, RS, ascorbic, chlorogenic and amino

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28

Wu, Min-Hsian, and 吳旻憲. "Manufacturing low oil content potato chips using extrusion technology." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/84314859105801685375.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>84<br>In extrusion cooking , both heat and mechanical force affect food properties. Die acts as a former of the product.It is a high temperature short time process . Recently , extrusion has been used in manufacture of the third-generation snack . In this process , pellet was formed by extrusion , then was heated by frying , baking or other method to become a puffed product . The characteristics of the final produ

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29

Kim, Tae Hoon. "De-oiling and Pre-treatments for High-Quality Potato Chips." Thesis, 2010. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8699.

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A de-oiling step using a centrifuge ensures oil content reduction and improves the quality of fried snacks. A commercial deep-fat fryer with the basket loaded with potatoes and a sample holder was used to fry potato slices, non-pretreated, blanched in hot water (85°C/3.5min) and rinsed in 3 percent NaCl solution (25°C/5min). A de-oiling step (350 1 rpm and 457 1 rpm) for 1 min was conducted after the frying (145°, 165° and 185°C or 165°C) and cooling (0, 15, 30, 45 and 60 s or 0.60 and 120 s) steps. Lower frying temperature, higher centrifuge speed, and shorter cooling time resulted in the low

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30

Ravli, Yagmur 1985. "Improved Vacuum Frying Process for High Quality Sweet Potato Chips." Thesis, 2012. http://hdl.handle.net/1969.1/148101.

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Vacuum frying is a promising method for preserving the desired color, texture, and flavor of products with high sugar content. Since most vegetables and fruits degrade when processed with traditional frying, vacuum frying is an excellent alternative to high temperature processing. However, in vacuum frying the product should be pre-treated before frying to obtain a better texture. The kinetics of oil absorption and oil distribution in sweet potato chips (total, internal, and surface oil content) was studied so that effectiveness of the de-oiling system could be established. An analysis of pro

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31

CHANG, CHIH-PING, and 張志平. "The Moderating effect of Potato Chips’ Attributes on Consumers' Choice Behavior." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/19120297732196290182.

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碩士<br>東海大學<br>食品科學系<br>105<br>People eating snacks don't only pursue to be full but also pursue to be satisfied spiritually. Currently, the snacks market in Taiwan take approximately NT $ 14 billion, including potato chips, one of which is the most popular snacks among youngsters. However, there are merely related research to identify the effect of the products of potato chips on Taiwanese customers’ choice behavior. Therefore, this study, aiming at exploring the potato chips’ attributes, tasting, and perceived information overload, has an impact on the choice behavior of youngsters in Taiwan.

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32

Yagua, Olivares Carla Veronica. "Characterization of Product Quality Attributes and Thermal Properties of Potato Chips during Vacuum Frying." 2010. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8553.

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Vacuum frying is an alternative processing method for producing high quality snacks with the advantages of lower processing temperature, enhanced organoleptic quality, and reduced acrylamide content. Vacuum frying (1.33 kPa), with the aid of a deoiling mechanism, was used to produce low-fat potato chips. The kinetics of oil absorption and oil distribution in the potato chips (total, internal, and surface oil content) was studied so that effectiveness of the de-oiling system could be established. An analysis of product quality attributes (PQA) such as moisture content, oil content, microstructu

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33

Petukhov, Iana. "Frying performance and storage stability of potato chips fried in genetically modified canola oils." 2009. http://hdl.handle.net/1993/3727.

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A study was undertaken to compare the frying performance of low linolenic (LLCO) and high oleic (HOCO) canola oils with regular (RCO) and hydrogenated (HYCO) canola oils, and the storage stability of potato chips fried in these oils. Potato chips were fried over a five day period and oil samples were collected each day for analyses. The results from chemical and instrumental analyses performed on the oils showed that there was no single olr that had consistently lower initial amounts or rates of accumulation of the degradation products. All oils demonstrated some degree of deterioration durin

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34

DAMBRE, Noraogo, та 唐伯雷. "Effects of Different Processing Methods on β-carotene Concentrations in Processed Sweet Potato Chips". Thesis, 2006. http://ndltd.ncl.edu.tw/handle/03538449211439982584.

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碩士<br>國立屏東科技大學<br>熱帶農業暨國際合作研究所<br>94<br>The deficiency of Vitamin A is an endemic public health problem which increases the mortality of children under the age of five in many developing countries, especially in Africa. Among the alternatives to alleviate this problem, food-based approaches are agreed to be the most sustainable measures. Plant origin provitamin A, carotenoids are the most accessible to the poor and represent 80% of the vitamin A intake in developing countries. However, these plants in most developing countries occur seasonally. Moreover, carotenoids are very sensitive to light

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35

Lefort, James Francis. "Influence of cultivar and post-harvest storage on the quality of vacuum microwave-dried potato chips." Thesis, 2002. http://hdl.handle.net/2429/12129.

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As a healthy alternative to traditional oil-fried potato chips, microwaving potato slices under vacuum simulates puffing by deep-frying without the presence of oil. The main objective in this study was to determine how potato cultivar and post-harvest storage affected the quality of vacuum microwave-dried (VMD) potato chips, and to identify cultivars suitable for VMD chip processing. Potato tubers from eighteen cultivars, harvested in 1998, were stored for (1) six months at 12°C; and (2) ten months at 4°C with reconditioning at 12°C for 2 weeks prior to VMD chip processing. VMD chip qua

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36

Liu, Ching-Yi, and 劉靜宜. "The research of the effect of television advertising on elementary school third grade students'' preferences of potato chips." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/03963062151315382934.

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碩士<br>清雲科技大學<br>經營管理研究所<br>100<br>It is apparent that “snacks” and children have long been inseparable. The amount of snacks consumed by children has long been impacted by the various television commercials aimed at those age groups. Thus, companies in the snack business are very focused on studying the impact of such television advertising to various specific age groups. A specific research project was targeted to determine the impact of snack advertising on third grade students at an elementary school. The research project incorporated existing studies that focused on the impact of various s

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37

Cheng, Ya-Hsin, and 鄭雅馨. "A Study of Taiwanese Junior High School Students'' Awareness on English Labeling of Snack Packaging: The Case of Chocolate, Sandwich Biscuit and Potato Chips." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/66440739325261645901.

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碩士<br>元智大學<br>應用外語學系<br>99<br>The purpose of this study is to examine Taiwanese junior high school students' awareness on English labeling of snack packaging. The motivation of this study is driven by the dearth in previous studies on the effect of daily English on learners' self-perceived English learning. No study discussed about the effect of English labeling of snacks on learners’ attitudes toward self-perceived vocabulary learning. This study attempts to find out the students’ degree of attention to and awareness on English labeling, the effect of English labeling on self-perceived vocab

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38

Hamernik, Andy J. "Breeding 2x haploid x species hybrid potatoes that chip from 2 C storage." 1998. http://catalog.hathitrust.org/api/volumes/oclc/39553333.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1998.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 171-178).

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Song, Ye-Su [Verfasser]. "Genetic marker analysis in potato for extreme resistance (Rysto) to PVY and for chip quality after long term storage at 4 °C / Ye-Su Song." 2004. http://d-nb.info/973054573/34.

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