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Academic literature on the topic 'Potato chips'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Potato chips"

1

Marcotte, Michelle. "Potato Chips." Canadian Institute of Food Science and Technology Journal 19, no. 4 (October 1986): xi. http://dx.doi.org/10.1016/s0315-5463(86)71477-6.

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Thurow, Lester C. "Microchips, Not Potato Chips." Foreign Affairs 73, no. 4 (1994): 189. http://dx.doi.org/10.2307/20046816.

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Aminlari, M., R. Ramezani, and M. H. Khalili. "Production of Protein-Coated Low-Fat Potato Chips." Food Science and Technology International 11, no. 3 (June 2005): 177–81. http://dx.doi.org/10.1177/1082013205054785.

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The purpose of this study was to prepare protein-coated potato chips and evaluate type of proteins and storage time on the quality of final product. Potato slices were prepared, blanched, immersed in solutions of sodium caseinate, whey proteins concentrate (WPC), or egg white and deep-fried in a mixture of corn oil and commercial hydrogenated oil. Chips were packed and stored for different times. The results showed that sodium bisulphite in blanching solution improved binding of proteins to potato slices. Protein coating resulted in significantly lower oil uptake of potato chips. Coating potato chips with sodium caseinate, WPC and egg white proteins resulted in 14, 5 and 12% reduction in oil uptake, respectively. Water retention and protein content significantly increased in protein-coated chips. Peroxide values increased with storage time in all samples. Protein-coated chips had a decrease in peroxide value between 30 to 50%. Sensory evaluation of chips showed that at all storage time intervals, flavour of sodium caseinate-coated chips were more acceptable than non-coated, WPC or egg white protein-coated chips.

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Yadav, Awadhesh Kumar, Suresh Chandra, Tarun Kumar, Deepika Chandra, Puja, Deepali Mudgal, Vijai Kumar, and Pawan Kumar. "Effects of Different Pretreatments on Physico-chemical Properties of Potato Chips Fried in Different Oils." Current Journal of Applied Science and Technology 42, no. 27 (August 28, 2023): 1–11. http://dx.doi.org/10.9734/cjast/2023/v42i274191.

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The objective of this study was to develop potato chips applying deep frying technique. The potato chips were deep-fried at 180ºC for 13-72 sec. Physicochemical properties of the prepared chips, such as moisture content, ash content, pH, acidity, color (L*, a*, b*), and whitening index. Colors of fried in mustard oil, sunflower oil, groundnut oil and canola oil potato chips blackness to lightness, green to red and blue to yellow range of L* (34.08-75.98), a* (-3.32 to + 3.9) b* (7.33- 44.15),. The whiteness index of the potato chips was found 9.50-25.30. The maximum acceptability of potato chips fried at 180 °C in mustard oil, sunflower oil, groundnut oil, and canola oil to consumer panelists was T3 (7.90), T3 (8.00), T3 (7.87), and T4 (7.84), respectively.

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Kalita, Diganta, and Sastry Jayanty. "Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars." Current Research in Nutrition and Food Science Journal 5, no. 2 (July 21, 2017): 75–88. http://dx.doi.org/10.12944/crnfsj.5.2.04.

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Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for their high content of vitamin C (min, 6.54 - max, 29.79 mg/100g), K (min, 1.10 - max, 1.65 %), and dietary fibers (2.14 to 3.71 %). The average levels of acrylamide were 902.02 µg/kg with a range 866.96 - 948.7 in continuous frying chips and 873.369 µg/kg in kettle cooked chips with the range 840.06 - 932.76. Kettle cooked potato chips retained a higher amount of nutrients and lower level of fats.

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Ulus, Hande, and Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.

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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile molecule that can be used as a marker for nutrient degradation when sweet potato is heat-processed. Most commercial sweet potato chips are fried in oil, which helps to lower the glycemic index, but may also lower the nutrient density in the higher calorie product. Our goal is to test newer methods for making baked sweet potato chips with commercially available air-fryers and compare the products to chips baked with conventional and convection ovens. Methods Sweet potato chips were prepared from fresh commercially purchased Covington sweet potatoes cut into 3 mm slices with a semi-automatic food slicer. The slices were lightly sprayed with a vegetable oil aerosol and cooked in air fryers for 15 min at 400°F (204°C), in convection ovens for 15 minutes at 415°F (213°C), and in conventional oven at 400°F for 20 minutes. Crispness was determined by a 3-point bending test. Results The fresh sweet potato contained 22% DM and the chips averaged 70% DM after cooking in air fryers, 60% DM after cooking in convection ovens, and 64% DM after cooking in conventional oven. Beta-carotene content was 24.2 ± 4.5 mg/100 g DM in the fresh sweet potato, and decreased to an average 7.6 ± 1.9 mg/100 g DM in the air-fried chips, 14.1 ± 4.1 mg/100 g DM in the chips cooked in the convection ovens, and 6 ± 1.7 mg/100 g DM in the conventional oven. The rheological test found the chips with greater beta-carotene retention from the convection oven to be less crisp and have less charring than chips made in the air fryer or in the conventional oven. Conclusions Air frying technology shows promise for making low-fat sweet potato chips but nutrient degradation may still be an issue that needs further research. Funding Sources NC Agricultural Foundation.

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Vaitkevičienė, Nijolė, Elvyra Jarienė, Jurgita Kulaitienė, and Dovilė Levickienė. "The Physico-Chemical and Sensory Characteristics of Coloured-Flesh Potato Chips: Influence of Cultivar, Slice Thickness and Frying Temperature." Applied Sciences 12, no. 3 (January 24, 2022): 1211. http://dx.doi.org/10.3390/app12031211.

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Coloured potato chips, due to a higher concentration of bioactive compounds, may be healthier compared to traditional chips. This study examined the effect of cultivar and different slice thicknesses and frying temperatures on the physico-chemical and sensory characteristics of coloured potato chips. Potatoes chips were prepared from three coloured potato cultivars. Frying experiments were conducted at 160 and 180 °C using potato slices with thicknesses of 1.00 and 2.00 mm. The quality of the raw potatoes tubers and chips were estimated. A principal component analysis was applied to describe the differences in the physico-chemical characteristics between the potato chip samples processed with different conditions. The results showed that, significantly (p < 0.05), the highest amounts of total phenolic content, total anthocyanins, dry matter and starch were accumulated in raw tubers of potato cv. Blaue Anneliese. The highest amount of total phenolic content and anthocyanins was found in 1 mm chips of cv. Blaue Anneliese fried at 160 °C. An increased frying temperature significantly (p < 0.05) decreased the content of these compounds. The amount of fat in the chips was higher when they were fried at 160 °C than at 180 °C. Chips processed from potatoes cvs. Blaue Anneliese and Rosemarie showed a typical colour as a raw material. The hardness of the chips significantly (p < 0.05) increased with an increase in slice thickness. The flavour, odour and colour of the 1 mm chips of cv. Blaue Anneliese fried at 180 °C gained the highest rating.

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Singh, Indraveer, and S. C. Moses. "Effect of Solar Tracking on the Drying Behaviour of Potato Chips in Box Type of Solar Dryer." Ecology, Environment and Conservation 28, no. 08 (2022): S400—S405. http://dx.doi.org/10.53550/eec.2022.v28i08s.059.

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A Solar cabinet dryer is used to dry Potato chips under controlled and protected conditions. An attempt was taken to perform uniform drying in each tray of the dryer from top to bottom. A solar dryer is used to dry 1.5 - 4 kg of Potato chips in 1-2 days. The maximum temperature is 56 °C. When ambient air temperature was 42 °C at no load condition. The air temperature at 1St inlet and 2nd inlet of the dryer were 5-8 °C and 12- 18 °C more than ambient air temperature respectively. An effect of solar tracking on the performance on the solar dryer was estimated by two methods. Firstly, the drying of Potato chips was done in the dryer without tracking of sun. Secondly, drying of same amount of Potato chips was carried out with tracking of sun manually. Both the modes of drying were performed well in the dryer. It was found that by using tracking method, the drying time can be reduced by 2-4 hours for the given amount of Potato chips. The quality of dried Potato chips in both the methods was found to be the same which was examined by organoleptic evaluation.

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Suhartinah, Suhartinah, and Dewi Lusiana. "PKM Product Innovation White AC Sweet Potato Becomes Chips and Cupcake in Sukodono." Kontribusia (Research Dissemination for Community Development) 2, no. 1 (February 21, 2019): 16. http://dx.doi.org/10.30587/kontribusia.v2i1.776.

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Most of the livelihoods of Sukodono Village’s people, Pujer District, Bondowoso Regency are farming; various kinds of agricultural products produced by the residents of Sukodono Village are white AC sweet potato. But, the yield of many white AC sweet potatoes which is not sold well causes decays and makes farmers give up. When I was a field supervisor of KKN Unmuh Jember, the KKN students and I promoted the Nafiah Posdaya which had once been formed. With the hope to overcome the problem of the white AC sweet potato farmers, namely by processing white AC sweet potato into chips and cupcakes manually. Because of the limited manual equipment, the white AC sweet potato used for the basic ingredients of chips and cupcakes is still in small quantities. Also, chips which are produced manually are not crunchy; contain lots of oil, long time production process and small amount of production. To overcome this, product innovation needs to be done by making white ac sweet potato chips with vacuum frying and spinner technology as well as making white ac sweet potato cupcakes with an electric mixer to mix dough and oven it. The problem is those partners do not have the knowledge, skills and capital to develop and be innovation product white ac sweet potato. There are four main activities in the Community Partnership Program dedication activities that are carried out by providing material training and practicing (1) implementing vacuum frying and spinner machines to make white AC sweet potato chips (2) packing with beautiful package (3) making cupcake with basic ingredients from white AC sweet potato (4) marketing model based on E-commerce Web-based Information Technology. The results of this training are crispy white AC sweet potato chips with a distinctive sweet potato taste because the slices are thicker than the other chips and delicious white ac sweet potato cupcake with attractive toping is a promising market opportunity. It is expected that the Community Partnership Program activities can improve the welfare of partners.

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Bravo, Catalina, Fabiola Peña, Javiera Nahuelcura, Catalina Vidal, Felipe González, Felipe Jiménez-Aspee, Luis Bustamante, Boris Contreras, and Antonieta Ruiz. "Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips." Molecules 28, no. 16 (August 14, 2023): 6047. http://dx.doi.org/10.3390/molecules28166047.

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Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic acid derivatives (HCADs), which might make these chips healthier compared with traditional chips. There is little information on the stability of these compounds. In this study, the nutritional value of these chips was evaluated by determining phenolic profiles, antioxidant activity and color parameters with liquid chromatography diode array and mass spectrometry detection (HPLC-DAD-ESI-MS/MS) and spectrophotometric methods during storage for four months. Five anthocyanins and three HCADs were detected, with the latter compounds being the most abundant, with concentrations on average between the first (97.82 mg kg−1) and the last (31.44 mg kg−1) week of storage. Similar trends were observed in antioxidant activity and stability, with the CUPRAC method showing the highest response among all the methods employed. The color indices were stable throughout the storage time. Based on these results, colored-flesh potato chips are an optimal alternative for consumption because of their high retention of phenolic compounds and antioxidant activity during storage, providing potential benefits to human health.

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Dissertations / Theses on the topic "Potato chips"

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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 produced under traditional frying (165oC, 4 min) for all cultivars. The cultivar Atlantic was used to determine the kinetics of acrylamide formation during traditional and vacuum frying at different temperatures because it is a good chipping cultivar and it was the most abundant in the lab. Acrylamide accumulation under vacuum frying was modeled using first-order kinetics, and during traditional frying it was modeled using the logistic kinetic model. The behavior of the kinetics of acrylamide content in potato chips fried under the two processes was different mainly due to the different temperatures used. During traditional frying, higher temperatures areused (150oC to 180oC) and acrylamide after some time is produced but also starts degrading, producing a constant level of acrylamide content at longer times. During vacuum frying (10 Torr), acrylamide increased exponentially (but at lower levels) for all frying times. The effect of potato components was studied by infusing leached potato slices with predetermined amounts of glucose and asparagine. Increasing glucose and asparagine content in the slices increased the acrylamide content in the potato chips. Color could not be used as an indication of acrylamide content, since potato chips with similar color had very different acrylamide concentrations.

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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 the range examined, was related to moisture loss and that moisture loss was a diffusion controlled process. Mass transfer data were analysed to determine the diffusion coefficients at each of the three frying temperatures. Thermal changes in the frying medium and in the core of the slices were measured to examine the heat transfer process during frying and its relationship to mass transfer. Attempts were made to determine the process of thermal transfer and thermal diffusivities were calculated using the unsteady state heat transfer equations. The thermal changes occurring were not able to be characterised in any simplified form. The processing variables of frying time (0–5 minutes), temperature (145°C–185°C), slice thickness (40–70 thousandths of an inch) and initial solids content (20–24.4%) were used to examine the effect of each variable on the yield of product and its oil content. Use of equations included allow oil uptake to be modified by determined amounts by controlling initial solids content or slice thickness. Frying process modifications are suggested to exploit the determined effects of pre-fry drying and salt blanching to lower oil uptake. Pre-fry drying using hot air or microwave processing will reduce the final oil content by known amounts depending on the drying operation time. A freeze drying process will increase oil uptake also by a known amount. The effect of blanching on oil uptake was measured using time (1–4 minutes), temperature (60–80 °C) ionic component (sodium and calcium cations) and ionic concentration (0–2.0 M) as variables. Salt blanching in solutions of sodium or calcium chloride will reverse the trend in oil uptake increase identified in hot water blanching. Throughout the course of the work structural changes were examined by microscopic analysis of sections taken using a cryostatic ultramicrotome. Sections were differentiated using vapour stains such as iodine and osmic acid. To locate oil in the prepared slices a technique was developed in the laboratory involving frying in oil containing 0.5g litre-1 of the lipo-selective stain oil Red O. Photographs and photomicrographs are included in this report.

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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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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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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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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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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
Banca: Odair Zenebon
Banca: Ana Lúcia Barretto Penna
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 amostras de snacks extrusados, obtidas de três lotes diferentes. A análise nutricional, realizada pelos métodos oficiais, constou das determinações de umidade, proteínas, lipídios, cinzas, carboidratos totais, valor energético e sódio, calculado a partir do cloreto de sódio. O perfil de ácidos graxos obtido por cromatografia gasosa, sendo os picos identificados por tempos de retenção com padrões de ésteres metílicos e os resultados calculados e expressos g/100g da amostra. As informações nutricionais dos rótulos de ambos os produtos foram avaliados de acordo com as Resoluções RDC 359/03 e RDC 360/03. análise estatísticas dos resultados indicou que as interações entre marcas e lotes foram significativas para todas as determinações da composição nutricional, tanto as batatas chips como para os snacks extrusados. Os teores de sódio encontrados oscilaram entre 120 a 688 mg/100g para as batatas chips e 372 a 1.328 100g para os snacks extrusados. Os perfis de ácidos graxos determinados nas batatas chips e nos snacks extrusados provenientes de diferentes marcas foram, em média, 39,28 e 22,36% para ácidos graxos saturados, 39,75 e 10,69% para monoinsaturados, 18,62 e 38,18% para poliinsaturados e, 2,34 e 28,78% para trans, respectivamente. Quanto as informações nutricionais dos rótulos, os erros relacionados aos itens obrigatórios mais encontrados... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Junk foods like chips and snacks, which are starches' sources of raw material, for example, banana, cassava and mandioquinha-salsa, don't enhance the daily necessity of diary's individuals, but are lots of consume in large urban centre. The aim of this study was evaluate the nutritional composition, the profile of fatty acids and the label information of samples of potato chips and extruded snacks. It was collected 10 samples of potato chips and extruded snacks from 10 samples, obtained from three different batches. The nutritional analysis was determined by official methods consisted of the determination of moisture, proteins, lipids, ash, total carbohydrates and energy. The analysis of sodium was performed using the determination of sodium chloride. The profile of fatty acids was obtained by gas chromatography and the peaks identified by retention time with standards of methyl esters and the results calculated and expressed as g/100g of the sample. The labels information of both of the products was evaluated according to the DRC 359/03 and 360/03 Resolutions. The statistics' analysis of the results indicated that the interactions between brands and batches were significant for all determinations of nutritional composition, as for potato chips as for extruded snacks. The sodium levels ranged from 120 to 688 mg/100g for potato chips and from 372 to 1328 mg/100g for extruded snacks. The profiles of fatty acids presented by the potato chips and extruded snacks from different brands were on average 39.28 and 22.36% for saturated fatty acids, 39.75 and 10.69% for monounsaturated, 18.62 and 38.18% for polyunsaturated, and 2.34 and 28.78% for trans, respectively. As label information, the mistakes (errors) related to the compulsory items were on the conversion to kJ, compulsory declaration and declaration of nutrients per serving, for both products. As for the mistakes (errors)... (Complete abstract click electronic access below)
Mestre

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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
Ph.D.
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 survival. This research illustrates how Nikkei are strategically making home, shaping family and defining selves through return migration. Nikkei Latin Americans (those who go and those who stay) approach return as Ganbatteando (doing one's best) embracing and making-their-own the Japanese concept of Ganbarimas. This study examines the local impacts of a global phenomenon broadening the traditional anthropological approach on spatially localized groups to address identity-formation as a discursive phenomenon situated in-between, across and outside, yet still connected to fixed or bounded locations or nations. I explore how Japanese in Latin America reconcile their Japanese roots with their embedded experience in their Latin American birthplace as well as their newest and current experiences in Japan to construct variable, changing and unique identities. Nikkei, situated in and creating a temporal and spatial borderzone are forming, reforming, and transforming home, family and identity as their local communities and marriage options, are depleted. By incorporating non-Nikkei-but-Nikkei-enthusiasts, Nikkei are sustaining and reinforcing endogamous marriage at a time when the emigration of large numbers of marriageable-aged Nikkei make that otherwise impossible. In this process, they are making intimate choices: reasserting ethnic strongholds in the homes of their choice, shifting and strategically broadening kinship and community boundaries, and at the same time more strictly regulating inclusion and exclusion. Nikkei are eating potato chips with chopsticks at the same time that non-Nikkei in Latin America are frying sushi.
Temple University--Theses

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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 processadas na forma de palha e chips. Avaliou-se nove cultivares de batata: Agata, Almera, Arizona, Caruso, Destiny, Excelence, Fontane, Markies e Saviola. \'Agata\' e \'Almera\' foram utilizadas como cultivares nao aptas para fritura e \'Fontane\' e \'Markies\' como cultivares recomendadas para fritura. O ensaio foi conduzido no periodo de janeiro a maio de 2013, nas condicoes ambientais de Nova Resende, na regiao Sudoeste de Minas Gerais. As cultivares Arizona, Caruso, Agata e Markies exibiram o maior potencial produtivo e, junto a Saviola, a maior producao de tuberculos comerciaveis. Os teores mais elevados de materia seca foram exibidos por \'Destiny\' e \'Caruso\' (superior a 20%), seguidas por \'Excelence\', \'Fontane\' e \'Markies\' (17 a 18%). \'Caruso\' proporcionou o maior rendimento de fritura em ambas as formas de processamento. As cultivares Destiny, Excelence (ambas com cor amarela extremamente clara apos a fritura), e Caruso (cor dourada) na forma de palha; e Caruso e Destiny (cor amarela clara a dourada) na forma de chips apresentaram baixos teores de acucares redutores. Entre as cultivares avaliadas a maior eficiencia produtiva de materia-prima com aptidao para fritura foi exibida por \'Caruso\', \'Destiny\' e \'Excelence\', sendo que todas sao aptas ao processamento na forma de palha. Ja na forma de chips somente \'Destiny\' e \'Caruso\' proporcionaram fritas adequadas.
There is an increasing market for potato processing in Brazil, and the expansion of the potato industry can only be sustained if good quality product supplies of raw material are available. To reduce production costs and increase industrial efficiency, the industry must choose appropriated cultivars for each kind of product. This research investigated the tuber yield, frying aptitude, and the potato quality attributes for shoestring and chips. Nine potatoes cultivars were evaluated: Agata, Almera, Arizona, Caruso, Destiny, Excelence, Fontane, Markies and Saviola. \'Agata\' and \'Almera\' were considered unfit for frying, \'Fontane\' and \'Markies\' with frying standards. The trial ran from January to May 2013, in the south-west region of Minas Gerais State, Brazil. The cultivars Arizona, Caruso, Agata and Markies exhibited higher yield potential. These cultivars and Saviola obtained the highest marketable tubers. \'Destiny\' and \'Caruso\' showed the highest dry matter contents (higher than 20%) and were followed by \'Excelence\', \'Fontane\' and \'Markies\' (17- 18%). \'Caruso\' showed greater industrial efficiency for shoestring and chips. \'Destiny\', \'Excelence\' (extra light fries) and Caruso (medium light) for shoestring, and Caruso and Destiny (extra light to medium light) for chips showed low contents of reducing sugars. It was concluded that \'Destiny\', \'Excelence\' and \'Caruso\' outperformed all other cultivars in terms of yield. Besides, these varieties also displayed aptitude for shoestring frying. On the other hand, \'Destiny\' and \'Caruso\' were apt to frying as chips.

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Books on the topic "Potato chips"

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(Firm), CQ Products. Potato chips cookbook: 101 recipes with potato chips. Waverly, IA: CQ Products, 2010.

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Dadey, Debbie. Ghosts Don't Eat Potato Chips. New York: Scholastic, 1992.

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Scales, Cynthia G. Potato chips for breakfast: An autobiography. Stroudsburg, Pa: Quotidian, 1986.

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Kurzweil, Allen. Potato chip science. New York: Workman Pub., 2009.

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Hämmig, Christoph. Chips Geschichten von Hansheinrich Zweifel: Anekdoten und Geschichten aus dem Leben des Mitbegründers und Pioniers der Zweifel Pomy-Chips AG. Zürich: Werd-Verlag, 2007.

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Christison, Mary Ann. Purple cows & potato chips: Multi-sensory language acquisition activities. Hayward, Calif: Alemany Press, 1987.

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Potato chips. Rigby Inc, 1987.

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Delicious Dishes Made from Potato Chips : How to Make Delectable Potato Chip Meals: Yummy Dishes with Potato Chips. Independently Published, 2022.

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PORSCHE, Kast. Delicious Dishes Made from Potato Chips : How to Make Delectable Potato Chip Meals: Yummy Dishes with Potato Chips. Independently Published, 2021.

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Linda, Lee, and Jupiters Muse. Potato Chips for Joey. Tellwell Talent, 2022.

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Book chapters on the topic "Potato chips"

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Elton, David J. "Effective Potato Chips." In Grounded!, 35–40. Reston, VA: American Society of Civil Engineers, 2015. http://dx.doi.org/10.1061/9780784413920.ch07.

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Elmore, J. Stephen, Samuel Snowden, Adrian Briddon, Nigel G. Halford, and Donald S. Mottram. "Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips." In ACS Symposium Series, 133–44. Washington, DC: American Chemical Society, 2016. http://dx.doi.org/10.1021/bk-2016-1237.ch010.

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Pedreschi, F., and P. Moyano. "Effect of Water Content on Physical Properties of Potato Chips." In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 523–31. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780470958193.ch45.

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Johnson, Michelle C. "Grotto Water and Potato Chips: Turnerian Ethnographic Performance as Pedagogical Resistance." In Experiential and Performative Anthropology in the Classroom, 117–34. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-41995-0_8.

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Rios, Victor M. "Stealing a Bag of Potato Chips and Other Crimes of Resistance." In Gender, Sexuality, and Intimacy: A Contexts Reader, 96–100. 2455 Teller Road, Thousand Oaks California 91320: SAGE Publications, Inc, 2018. http://dx.doi.org/10.4135/9781506352299.n28.

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Mustaniroh, Siti Asmaul, Herlina Krisna Br Manurung, and Widya Wijayanti. "Analysis of Technological Feasibility in The Development of Potato Chips Business with Cabinet Type Greenhouse Effect Dryers." In Advances in Biological Sciences Research, 143–56. Dordrecht: Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-274-3_12.

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Freedman, Joshua, and Dan Jurafsky. "Authenticity in America: Class Distinctions in Potato Chip Advertising." In Food and Culture, 247–60. Fourth edition. | New York : Routledge, 2018. | “Third edition published by Routledge 2013”—T.p. verso.: Routledge, 2018. http://dx.doi.org/10.4324/9781315680347-18.

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Pavlista, Alexander D., and John C. Ojala. "Potatoes: Chip and French Fry Processing." In Processing Vegetables, 237–84. Boca Raton: Routledge, 2023. http://dx.doi.org/10.1201/9780203741863-12.

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Ticsihua-Huamán, Jovencio, Pedro Arteaga-Llacza, Angélica Miranda-Jara, Patricia Quispe-Barrantes, Helí Miranda-Chávez, Miguel Ángel Quispe-Solano, and Roberto Chuquilín-Goicochea. "Changes in Sugars, Dry Matter, and Characteristics Sensory of Chip of Native Potato in the Chopcca Region." In Proceedings of the 7th Brazilian Technology Symposium (BTSym’21), 554–59. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-08545-1_54.

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Ravindran, Aravind, Julien Lévy, Elizabeth Pierson, and Dennis C. Gross. "Loop-Mediated Isothermal Amplification Procedure (LAMP) for Detection of the Potato Zebra Chip Pathogen “Candidatus Liberibacter solanacearum”." In Plant Pathology, 85–97. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2620-6_7.

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Conference papers on the topic "Potato chips"

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Dubrovskis, Vilis, Imants Plume, and Indulis Straume. "Co-fermentation of carrots, grain residues and potato chips." In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n415.

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Sriharti, Ari Rahayuningtyas, Novita Dwi Susanti, and Rislima Febriani Sitompul. "Biogas utilization for drying sweet potato chips by using infrared dryer." In PROCEEDINGS OF THE 3RD INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2017. Author(s), 2017. http://dx.doi.org/10.1063/1.5011871.

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Singh, Anushikha, Mohan Mishra, Malay Kishore Dutta, and Radim Burget. "An imaging method for automated detection of acrylamide in potato chips." In 2017 4th IEEE Uttar Pradesh Section International Conference on Electrical, Computer and Electronics (UPCON). IEEE, 2017. http://dx.doi.org/10.1109/upcon.2017.8251097.

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Agrawal, G. D., and D. Parikh. "Solar Cabinet Drying of Green Chilies and Potato Chips - An Experimental Study." In Power and Energy Systems. Calgary,AB,Canada: ACTAPRESS, 2010. http://dx.doi.org/10.2316/p.2010.701-132.

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Schlenker, Chiara Seidel, Jonathan Jair Diaz, Luis Fernando Morales, Leonardo Alberto Ciendua, Alvaro Antonio Patino, and Jairo Orlando Montoya. "Design and implementation of a machine for the production of potato chips." In 2013 II International Congress of Engineering Mechatronics and Automation (CIIMA). IEEE, 2013. http://dx.doi.org/10.1109/ciima.2013.6682782.

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Kusumaningtyas, Octavia Widyastuti, Siti Asmaul Mustaniroh, Retno Astuti, and Sucipto. "Risk Identification in Potato Chips Production using Supply Chain Operation Model (SCOR)." In International Conference on Innovation and Technology (ICIT 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aer.k.211221.004.

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"Drying Kinetics of Sweet Potato Chips in a Forced Convection Tray-Type Dryer." In Aug. 2017 Thailand International Conferences. URUAE, 2017. http://dx.doi.org/10.17758/uruae.iae0817302.

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Handayani, Ineu Sulastrini, Asih K. Karjadi, Juniarti P. Sahat, Ali Asgar, Nur Khaririyatun, Rini Murtiningsih, and Kusmana. "Evaluation of advanced potato clones for late blight tolerance and chips processing purposes." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0183912.

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Lady, Ainun, Siti Asmaul Mustaniroh, and Retno Astuti. "Analysis of Business Development Strategy with Fuzzy SWOT Method (Case Study in the Potato Chips SMES Cluster)." In International Conference on Innovation and Technology (ICIT 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aer.k.211221.001.

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Nakamoto, Hiroyuki, Kento Kawanishi, and Ichiro Hirata. "Effects of Filtered Air- and Bone-conduction Sounds’ Presentation in Mastication on Food Texture." In AHFE 2023 Hawaii Edition. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1004218.

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Food texture is an essential sensation for food palatability, as well as taste and aroma, and is particularly important for solid foods. Among food textures, crispness is one of the most popular food textures in various countries. There are many snack foods with crisp textures in the market. They contribute to the sales amount. Hence, food companies need to develop new snack foods with good crispness for consumers' palatability.For mechanical textures, humans generally perceive force, bone-conduction sound, and air-conduction sound through the senses of tactile and hearing. This indicates that food texture is a multisensory perception. There are some reports that a high-frequency sound changes food texture to make it crispier. These reports showed that the filtered sound parameters of one of the senses changed the texture of the food. It has the potential to add a crisp texture to the original texture. In comparison with other languages, the Japanese language has many food texture descriptors of 445. Crispness descriptors such as saku-saku and kari-kari have differences from each other. Native Japanese speakers use the texture terms properly. The influence of the filtered masticatory sound on the crispness descriptors in Japanese is unclear.This study investigates the influence of air- and bone-conduction sounds on crisp texture by sensory evaluation. Air-conduction sounds during mastication are converted into digital data by a microphone. The sound data are filtered by high-pass or low-pass filters and are presented to the participants of sensory evaluation by a headphone or a bone-conduction earphone. For comparison, the sound data were also presented without filtering. This process from the conversion to presentation is performed in real time. The sample of sensory evaluation used nine commercially available foods; potato chips, hardtacks, thin rice crackers, pretzel sticks, thin cookies, sablés, thick rice crackers, deep-fried cookies, and stick-shaped sweet potato chips. Participants were eight students aged 22.9 ± 0.83 (mean ± standard deviation). They bit each sample three times and recorded the degree of texture on the visual analog scale of three texture descriptors; saku-saku, kari-kari, pari-pari.In the results of the sensory evaluation, saku-saku had no significant influence by the low-pass or high-pass filter and the headphone or bone-conduction earphone. On the other hand, low-pass filtered sound decreased the evaluation values of kari-kari and pari-pari of most samples by the headphone. This suggests that saku-saku tends to be influenced by the perception of force than air- and bone-conduction sounds. Kari-kari and pari-pari were influenced by sound. Some samples such as thin cookies and sablés had a difference between the influence of low-pass and high-pass filters by the headphone. Kari-kari and pari-pari are sensitive to the frequency of the sound. Since there are different tendencies among the three crispness descriptors, the effective addition of crispness by sound requires a detailed design of the filter frequency for each object descriptor in Japanese.

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Reports on the topic "Potato chips"

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Tcha, MoonJoong. From Potato Chips to Computer Chips: Features of Korea's Economic Development: Knowledge Sharing Forum on Development Experiences: Comparative Experiences of Korea and Latin America and the Caribbean. Inter-American Development Bank, June 2015. http://dx.doi.org/10.18235/0007002.

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When considering countries of phenomenal economic development and growth, Korea is among the top tiers. While there are other economies with similar economic growth, including those of Singapore, Hong Kong, and Taiwan, the economic growth of Korea is exceptional considering that the country lacked basic economic foundation in the past. R. Lucas Jr. (1993), a Nobel Laureate in economics and also a renowned scholar of the respective field, praised the country's economic success, by stating that "I do not think it is in any way an exaggeration to refer to this continuing transformation of Korean society as a miracle". As an evidence for his argument, he asserted "Never before have the lives of so many people undergone so rapid an improvement over so long a period, nor is there any sign that this progress is near its end". Yet, the history of Korea is more than just its outcome; it is the history of continuous national ordeal, a series of challenges and crisis that required people to toil night and day to overcome the situation. If it were not for today's splendid economic success, it would have been more appropriate to describe the history of Korea as that of wretchedness and misery. The fact that South Korea became one of the leading nations in the world is nothing less than a miracle, considering that it underwent many hardships after its independence such as fratricidal Korean War, a long period of dictatorship, 4.19 revolution as a reactionary to the dictatorship, 5.16 military coup, the engagement in the Vietnam War, two oil crises, another military coup afterwards, civil revolutions, a foreign exchange crisis, and the global economic crisis. Economic growth means value-added increase in a certain period of time. To boost this value-added increase, the elements of production such as labor, capital, and land must be both accumulated and invested. Furthermore, it requires the effective use of these elements by combining them when necessary, so that the best value can be drawn out. In other words, the vital factor in economic growth is raising productivity. Then, given similar situations, how come some countries show different performance in factor accumulation or productivity improvement? The accumulation of resources and increase of productivity depend on economic incentive. Proper institution in an economy that provides incentives for economic agents enables factors to flow and to be accumulated where productivity is high. It also gives motivation for innovation and improvement of productivity. Competition in product markets and acquisition of resources and raw materials with low cost through an open-door policy can induce the accumulation of elements and improvement of technology, where in a broader perspective, open-door policy can also be considered as a part of institution.The growth of the Korean economy is unique since only a few economies could demonstrate compatibly high growth rates for a long period. However, at the same time, Korea's case is never unique as its success story is based on factor accumulation, productivity enhancement and, most of all, a fundamental called institution. Its growth was possible due to the fact that there was a proper functioning of market backed by the establishment of proper institutions. The Korean government indeed worked favorably towards the establishment of institution and running of economy in a market-friendly manner. Some features of its growth pattern are worthwhile to be illustrated as there are still a large number of developing countries and high income countries with unstable institutions worldwide, which could gain from a part of Korea's story, at least, and collect substantial knowledge for their future growth.

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Audsley, Neil, Gonzalo Avila, Claudio Ioratti, Valerie Caron, Chiara Ferracini, Tibor Bukovinszki, Marc Kenis, et al. The potato psyllid, Bactericera cockerelli (Å ulc). Euphresco, 2023. http://dx.doi.org/10.1079/20240228448.

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Bactericera cockerelli, a psyllid, is a major agricultural pest affecting potatoes, tomatoes and other crops through feeding damage and transmission of the bacterial pathogen Liberibacter solanacearum, which causes zebra chip disease. This pest, originating from the Western USA, Mexico and Central America, poses a threat in its native regions and in New Zealand where it has been introduced. Given the current distribution, B. cockerelli could establish itself in Southern and Central Europe and areas with mild winters in Northern Europe. Tamarixia triozae, a parasitoid wasp, has shown promise as a biological control agent, with established populations in New Zealand achieving up to 40% parasitism rates. T. triozae prefers fourth and fifth instar nymphs of B. cockerelli and has high reproductive potential, although it requires carbohydrate sources, such as nectar for optimal reproduction. Sensitivity to insecticides and the timing of parasitism may limit its effectiveness in some scenarios. Other natural enemies, including generalist predators, could also be explored for classical biological control in regions lacking these natural predators.

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Hatfield, Holly. Effects of irrigation practices on yield and dry matter of chip potatoes. Ames (Iowa): Iowa State University, August 2023. http://dx.doi.org/10.31274/cc-20240624-597.

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Ginzberg, Idit, and Walter De Jong. Molecular genetic and anatomical characterization of potato tuber skin appearance. United States Department of Agriculture, September 2008. http://dx.doi.org/10.32747/2008.7587733.bard.

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Potato (Solanum tuberosum L.) skin is composed of suberized phellem cells, the outer component of the tuber periderm. The focus of the proposed research was to apply genomic approaches to identify genes that control tuber skin appearance - smooth and shiny skin is highly preferred by the customers while russeted/netted skin potatoes are rejected. The breeding program (at Cornell University) seeks to develop smooth-skin varieties but has encountered frequent difficulties as inheritance of russeting involves complementary action by independently segregating genes, where a dominant allele at each locus is required for any degree of skin russeting. On the other hand, smooth-skin varieties frequently develop unsightly russeting in response to stress conditions, mainly high soil temperatures. Breeding programs in Israel aimed towards the improvement of heat tolerant varieties include skin quality as one of the desired characteristics. At the initiation of the present project it was unclear whether heat induced russeting and genetically inherited russeting share the same genes and biosynthesis pathways. Nevertheless, it has been suggested that russeting might result from increased periderm thickness, from strong cohesion between peridermal cells that prevents the outer layers from sloughing off, or from altered suberization processes in the skin. Hence, the original objectives were to conduct anatomical study of russet skin development, to isolate skin and russeting specific genes, to map the loci that determine the russet trait, and to compare with map locations the candidate russet specific genes, as well as to identify marker alleles that associated with russet loci. Anatomical studies suggested that russet may evolve from cracking at the outer layers of the skin, probably when skin development doesn’t meet the tuber expansion rate. Twodimensional gel electrophoresis and transcript profiling (cDNA chip, potato functional genomic project) indicated that in comparison to the parenchyma tissue, the skin is enriched with proteins/genes that are involved in the plant's responses to biotic and abiotic stresses and further expand the concept of the skin as a protective tissue containing an array of plantdefense components. The proteomes of skin from heat stressed tubers and native skin didn’t differ significantly, while transcript profiling indicated heat-related increase in three major functional groups: transcription factors, stress response and protein degradation. Exceptional was ACC synthase isogene with 4.6 fold increased level in the heat stressed skin. Russeting was mapped to two loci: rusB on chromosome 4 and rusC on chromosome 11; both required for russeting. No evidence was found for a third locus rusA that was previously proposed to be required for russeting. In an effort to find a link between the russeting character and the heat-induced russeting an attempt was made to map five genes that were found in the microarray experiment to be highly induced in the skin under heat stress in the segregating russet population. Only one gene was polymorphic; however it was localized to chromosome 2, so cannot correspond to rusB or rusC. Evaluation of AFLP markers tightly linked to rusB and rusC showed that these specific alleles are not associated with russeting in unrelated germplasm, and thus are not useful for MAS per se. To develop markers useful in applied breeding, it will be necessary to screen alleles of additional tightly linked loci, as well as to identify additional russet (heat-induced and/or native) related genes.

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