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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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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.
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 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.
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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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 JorgeBanca: 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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AnthropologyPh.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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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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oliveira_mc_me_sjrp.pdf: 400076 bytes, checksum: 0e0315e86bf7cc07d008613711a97bad (MD5)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...
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)
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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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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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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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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 QueirozTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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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 mercado que vem crescendo muito por se tratar de um produto de conveniência. O objetivo deste estudo foi desenvolver chips de batata-doce com mínima incorporação de óleo, pela otimização da tecnologia combinada dos pré-tratamentos: desidratação osmótica e aplicação de coberturas comestíveis, antes do processo de fritura por imersão em oleína ou estearina de palma. A estratégia utilizada foi a avaliação sequencial das seguintes etapas: (i) estudo da atuação de diferentes antioxidantes na prevenção de escurecimento enzimático do vegetal; (ii) estudo do efeito das condições operacionais e teor das soluções desidratantes e otimização do processo de desidratação osmótica; (iii) potencial de aplicação de coberturas comestíveis; (iv) otimização do processo de fritura em oleína ou estearina de palma; (v) efeito combinado da desidratação osmótica e coberturas comestíveis antes do processo de fritura e (vi) estudo da vida útil dos chips desenvolvidos. O processo de imersão de batata-doce em solução de metabissulfito de sódio 2,0% constitui-se no método mais eficiente como tratamento preliminar para a inibição do escurecimento enzimático. No processo de desidratação osmótica para chips de batata-doce, as melhores condições operacionais encontradas foram: (i) concentração de glicerol/CaCl2 de 30%/1% (p/p); (ii) concentração de xarope de glicose de 63,75%, (iii) temperatura de 48ºC e (iv) tempo de 120 minutos. De acordo com a caracterização das propriedades químicas e físicas, o filme de alginato é o mais indicado para ser aplicado como cobertura nos chips de batata-doce. No aspecto coloração após a fritura, o filme de metilcelulose é o mais indicado, pois praticamente não apresentou alteração de coloração após o processo de fritura. A otimização do processo de fritura de chips de batata-doce frito em oleína de palma visando à minimização do teor de óleo incorporado e de umidade indicou como condições mais adequadas: (i) temperatura de 160ºC e (ii) tempo de 3 minutos e 30 segundos. O desenvolvimento de chips de batata-doce com baixa incorporação de óleo foi possível devido aos processos combinados (pré-tratamentos) de desidratação osmótica e aplicação de cobertura comestível de metilcelulose, reduzindo em 55,75% a absorção de óleo após o processo de fritura. Os chips de batata-doce controle e tratamento apresentaram algumas diferenças estatisticamente significativas (p<0,05%) nas características físicas e físico-químicas com a estocagem do produto, no entanto, não foi detectada sensorialmente pelos provadores, fazendo com que os chips de batata-doce pudessem ser estocados por 60 dias sem perdas das características sensoriais. Os chips de batata-doce não submetidos aos pré-tratamentos (controle) apresentaram melhores características físicas, físico-químicas e sensoriais durante os 60 dias de estocagem, se comparado aos chips de batata-doce com baixo teor calórico. A textura foi o atributo que mais influenciou negativamente a aceitação e a intenção de compra dos chips de batata-doce. A textura rígida, possivelmente, esteja relacionada com a natureza do vegetal e espessura da fatia utilizada. O emprego de outros processos tecnológicos pode melhorar a textura deste produto, fazendo com que a aceitação e a intenção de compra aumentem
Abstract: Brazil is the greatest sweet potato producer in the Latin American continent. An interesting alternative for the expansion of the culture of this root, that would also help solve problems related to its highly perishable nature, could be the production of sweet potato chips, a market that is growing as a convenience product. The aim of this study was to develop sweet potato chips with minimal oil incorporation, through the optimization of the combined technology of the pre-treatments: osmotic dehydration and application of edible coatings before the process of frying by immersion in the palm olein and stearin. The strategy used was to evaluate the following sequential steps: (i) study the performance of different antioxidants in the prevention of enzymatic browning of vegetables, (ii) study the effect of operating conditions and content of dehydrate solutions and optimization of the process of osmotic dehydration; (iii) potential application of edible coatings, (iv) optimization of the process of frying in palm olein or stearin, (v) the combined effect of osmotic dehydration and edible coatings before the process of frying and (vi) study shelf life of chips.The process of immersion of sweet potato, in a solution of sodium metabisulphite, 2% is in the most efficient method for preliminary treatment and the inhibition of enzymatic browning. In the process of osmotic dehydration for sweetpotato chips, the best operating conditions were: (i) concentration of glicerol/CaCl2 of 30%/1% (w/w), (ii) concentration of glucose syrup of 63.75%, (iii) temperature of 48ºC and (iv) time of 120 minutes. According to the characterization of chemical and physical properties the film of alginate is the most suitable to be used as mulch in sweet-potato chips. On the color after frying, the film of methylcellulose is the most appropriate, because almost showed no change in color after the process of frying. The optimization of the process of frying sweet potato chips fried in palm olein in order to minimize the oil content and moisture showed incorporated as the most appropriate: (i) temperature of 160 ° C and (i i) time of 3 minutes and 30 seconds. The development chips sweet potato with low oil incorporation was possible due to the combined processes (pre-treatments) of osmotic dehydration and application of edible methylcellulose coating, reducing oil absorption by 55.75% after the frying process. The control and treated sweet potato chips showed some statistically significant differences (p<0,05%) in physical and physicochemical characteristics during storage of the product, but, they were not detected in the sensory analysis by the panelists, making it possible to store the sweet potato chips for 60 days without loss of sensory characteristics. Control sweet potato chips showed better characteristics, both in physical and physicochemical analyses, as in sensory analysis, during the 60 days of storage, compared to treated sweet potato chips. Texture was the attribute that showed greatest negative influence on the acceptance and purchase intention of chips sweet potato. The rigid texture may be due to the nature of the vegetable and to the slice thickness used. The use of technological processes could improve the texture of this product, increasing acceptance and purchase intention
Doutorado
Doutor em Tecnologia de Alimentos
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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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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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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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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.
Find full textAbstract:
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 change when exposed to hexanal in gas phase was evaluated. The formulas evaluations were first conducted on filter paper labels. The next step was to select the thickener to add to the formula, in order to coat a polypropylene film, more appropriate than the filter paper for a production at industrial scale. Three kinds of thickeners were tested: a cellulose derivative, an ethylene vinyl-alcohol and a polyvinyl alcohol. To obtain the final labels with the autoadhesive layer, the polypropylene film with the selected formula and thickener was coat with a water based adhesive. For both filter paper and polypropylene labels, with and without autoadhesive layer, the detection limit and the detection time were measured. For the selected formula on filter paper labels, the stability was evaluated, when conserved on the dark or on the light, in order to determine the storage time.
Both potato chips samples, stocked at the same conditions, were analysed using an optimised Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) method, in order to determine the concentration of volatilized hexanal. With the aim to establish if the hexanal can be considered as an indicator of the end of potato chips shelf life, sensory evaluation was conducted each day of HS-SPME-GC-MS analysis.
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Шумейко, А. Г. "Вплив системи удобрення, сидератів та бактеріальних препаратів на урожайність чіпсової картоплі при використанні крапельного поливу." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/25096.
Full textAbstract:
Шумейко, А. Г. Вплив системи удобрення, сидератів та бактеріальних препаратів на урожайність чіпсової картоплі при використанні крапельного поливу : випускна кваліфікаційна робота : 201 "Агрономія" / А. Г. Шумейко ; керівник роботи М. М. Селінний ; НУ "Чернігівська політехніка", кафедра аграрних технологій та лісового господарства. – Чернігів, 2021. – 44 с.Однією з найважливіших галузей економіки України є сільське господарство. Світовий попит на продукти переробки картоплі дуже високий та постійно зростає, рівень цін залишається конкурентним. Якщо Україна хоче експортувати, картопляний сектор повинен мати можливість виробляти якісну продукцію з конкурентними цінами. Картопля – цінна технічна, продовольча і кормова культура. Вуглеводи у вигляді крохмалю, являються головним харчовим компонентом. Актуальність теми. Дослідження ґрунтується на оцінці факторів технології вирощування, технології зрошувальних систем. Мета роботи: визначити вплив регуляторів росту, добрив та бактерій на ріст, розвиток та формування врожайність чіпсової картоплі. Для реалізації поставленої мети потрібно враховувати: - морфологічні особливості чіпсових сортів картоплі; - визначити вплив бактерій на розвиток картоплі; - визначити вплив регуляторів росту на розвиток картоплі; - розрахувати економічну ефективніссть досліджувальних елементів технології. Об’єктом дослідження: процеси росту і розвитку чіпсових сортів картоплі під впливом різних факторів. Предмет дослідження: сорти чіпсової картоплі, бактерії, добрива, сидерати, регулятори росту. Дослідження проводились за допомогою таких методів: 1. Спостереження - цілеспрямоване вивчення предметів, що спирається в основному на дані органів почуттів (відчуття, сприйняття, уявлення). У ході спостереження отримуються знання не тільки про зовнішні сторони об'єкта пізнання, але - в якості кінцевої мети - про його істотні властивості і відносини. 2. Експеримент - активне і цілеспрямоване втручання у перебіг досліджуваного процесу, відповідну зміну об'єкта або його відтворення в спеціально створених і контрольованих умовах. 3. Порівняння - пізнавальна операція, що лежить в основі суджень про подібність або відмінність об'єктів. За допомогою порівняння виявляються якісні та кількісні характеристики предметів. Наукова новизна дослідження полягає в тому, що технологія вирощування картоплі з використанням зрошувальних систем дуже цікава розробка, яка ще не вдосконалена, інформації дуже багато та мало хто впроваджує таку технологію, господарства які використовують практично таку технологію в Україні дуже мало. Використання регуляторів росту підтверджено дослідами господарства та може буду впроваджена в технології інших сільськогосподарських підприємств. Апробація матеріалів випускної кваліфікаційної роботи. Шумейко, А. Г. Стан та перспективи вирощування картоплі в Україні та світі. Новітні технології у науковій діяльності і навчальному процесі : зб. тез Всеукр. наук.- практ. конф. студентів, аспірантів та молодих учених (м. Чернігів, 8-9 квіт. 2020 р.) . Іновації в технології вирощування картоплі. Інноваційний розвиток інформаційного суспільства: економіки-управлінські, правові та соціокультурні аспекти: IX Міжнародна науково-практична конференція студентів, аспірантів та молодих учених (м. Чернігів, 22 грудня 2020 р.).
One of the most important sectors of Ukraine's economy is agriculture. Global demand for potato products is very high and constantly growing, the price level remains competitive. If Ukraine wants to export, the potato sector must be able to produce quality products at competitive prices. Potatoes are a valuable technical, food and fodder crop. Carbohydrates in the form of starch are the main food component. Actuality of theme. The study is based on the assessment of factors of cultivation technology, technology of irrigation systems. Objective: to determine the impact of growth regulators, fertilizers and bacteria on the growth, development and yield of potato chips. To achieve this goal you need to consider: - morphological features of potato chips; - to determine the influence of bacteria on the development of potatoes; - to determine the influence of growth regulators on the development of potatoes; - calculate the economic efficiency of research elements of technology. Object of research: the processes of growth and development of potato chips under the influence of various factors. Subject of research: varieties of potato chips, bacteria, fertilizers, greens, growth regulators. Research was conducted using the following methods: 1. Observation - purposeful study of objects, based mainly on the data of the senses (sensations, perceptions, ideas). In the course of observation, knowledge is obtained not only about the external aspects of the object of knowledge, but - as the ultimate goal - about its essential properties and relationships. 2. Experiment - active and purposeful intervention in the course of the studied process, the corresponding change of the object or its reproduction in specially created and controlled conditions. 3. Comparison - a cognitive operation that underlies judgments about the similarity or difference of objects. The comparison reveals the qualitative and quantitative characteristics of objects. The scientific novelty of the study is that the technology of growing potatoes using irrigation systems is a very interesting development that has not yet been improved, there is a lot of information and few people implement this technology, farms that use almost such technology in Ukraine are very few. The use of growth regulators has been confirmed by farm research and may be implemented in the technology of other agricultural enterprises. Approbation of materials of final qualification work. Шумейко, А. D. Status and prospects of potato growing in Ukraine and the world. The latest technologies in scientific activity and educational process: coll. thesis All-Ukrainian scientific-practical conf. students, graduate students and young scientists (Chernihiv, April 8-9, 2020). Innovations in potato growing technology. Innovative development of the information society: economic-managerial, legal and socio-cultural aspects: IX International scientific-practical conference of students, graduate students and young scientists (Chernihiv, December 22, 2020).
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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.
Full textAbstract:
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 klasių mokiniai. Išdalinta 650 anketų, 14 anketų buvo grąžintos tuščios (mokiniai sirgo), 31 anketa atmesta, nes nebuvo atsakyta į anketos klausimus arba jos buvo tiesiog sugadintos. Atsako dažnis 93,1%. Statistikai duomenys apdoroti naudojantis statistinės analizės ir duomenų apdorojimo programine įranga – SPSS (16 versija), WINPEPI ir Microsoft Excel programa. Rezultatai ir išvados. Didžioji dauguma mokinių (80%) kasdien pusryčiauja, pietauja ir vakarieniauja. Aukštesnių klasių mergaičių, praleidžiančių pagrindinius valgymus, daugiau nei berniukų. Šiek tiek mažiau nei pusė mokinių vadovaujasi sveikos mitybos piramide ir vaisius valgo kiekvieną dieną. Kasdien daržoves valgančių mokinių dalis siekia trečdalį. Bulvių traškučius ir saldžiuosius gėrimus dauguma respondentų perka retai. Šiek tiek mažiau negu pusė mokinių, siekdami, kad tėvai jiems nupirktų išreklamuotą maisto produktą... [toliau žr. visą tekstą]Many foreign scientific researches has revealed that children's behavior, knowledge, approach to food and health status are influenced by food advertising. This fact has negative health impact on children's food choices. Goal - to assess the impact of advertising on 5th, 7th, 9th classes student's food choice in schools of Vilnius city. Methods and scope of research. The research was made on the first half of the school year (in October, November and December). 5th, 7th, 9th classes students of 5 schools in Vilnius city: Žygimantas Augustas primary school, Radvilų gimnasium, Minties gimnasium, Šeškinė high school, Antanas Vienuolis primary school, were surveyed. 650 questionnaires were distributed, 14 questionnaires were returned blank (pupils were ill), 31 questionnaires rejected because an answers were illogical. The response rate is 93,1%. Statistical data processing was done using statistical analysis and data processing software - SPSS (version 16), WINPEPI and Microsoft Excel. Results and conclusion. The majority of students (80%) on a daily basis has breakfast, lunch and dinner. Higher grade girls spent their main meals, more than boys. Less than half of students follow a healthy diet pyramid and eat fruit every day. One third of students eat vegetables every day. Potato chips and sweet drinks by most respondents are buying rare. Only a third of parents buy advertised food for children, but that rarely do. Although about 90% of the students themselves buy an advertised... [to full text]
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Geiger, Audra. "Analysis of raw potato sorting technology on a potato chip line." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/16159.
Full textAbstract:
Master of AgribusinessDepartment of Agricultural Economics
Bryan Schurle
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 analysis of the costs and benefits associated with the project. Currently the line runs with one full time employee that inspects the raw incoming potatoes for foreign matter and color. Recently, technology options are available that the company could add to the raw potato sorting function that could potentially reduce employee labor costs. This research project provides information regarding the system’s investment cost, maintenance requirements, labor savings, and finished product quality impact. As the business environment changes businesses must keep up with rapidly changing technology to be able to compete. A company that is able to compete will be able to survive in the market and sustain profitability. Capital expenditures need to be evaluated and adopted if they keep a company competitive or make a company more cost efficient. The analysis concluded that the investment of installing a raw potato sorting system would be profitable, earning a positive NPV and internal rate of return greater than Frito-lay’s cost of capital. I would recommend that Frito-Lay move forward with this investment.
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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.
Full textAbstract:
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 infected) at 4, 6, and 8 weeks after inoculation (WAI). Normalized Difference Vegetation Index (NDVI) was able to differentiate clean and PVYN:O infected samples of red-skinned and chip processing cultivars, at 4 and 8 WAI, respectively. Overall, cultivars differed in their spectral responses, indicating the importance of studying cultivar-specific spectral responses against PVY infection in future.
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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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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.
Full textAbstract:
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 resíduo de orégano e orégano comercial, respectivamente . Em relação ao conteúdo de fenóis totais, o óleo essencial de orégano comercial apresentou 0,167±0,058 g EAG.g-1. Baseado nestes resultados, foram adicionados 50, 100 e 150ug.g-1 de óleo essencial de orégano comercial nas gorduras de palma. Foi realizada a análise do perfil de ácidos graxos por cromatografia gasosa das gorduras de palma sem fritura e sem adição de óleo essencial, assim como das gorduras com diferentes concentrações de óleo essencial, sendo que todas foram submetidas a três processos de fritura, em um único dia. Na segunda etapa do projeto, comparou-se o efeito do óleo essencial de orégano comercial com o óleo essencial do alfavacão obtido experimentalmente, na concentração de 100ug.g-1 em gordura de palma, e submetida a três processos de fritura durante onze ciclos. Os resultados mostraram que o perfil lipídico da gordura de palma foi semelhante ao descrito em literatura, na qual observou-se uma diminuição na concentração de ácidos graxos poliinsaturados e, por consequência, um aumento proporcional dos ácidos graxos saturados com o número de frituras; sendo observada um aumento nos valores de ácidos graxos saturados totais, passando de 43,36% (controle) para 43,60% (gordura de palma com óleo essencial após 11ciclos de frituras). Esse fato comprova que, durante o processo de fritura, há o aumento na taxa de formação de ácidos graxos saturados. Na análise do perfil de ácidos graxos, a adição de óleo essencial de orégano na concentração de 100 ug.g-1 até 3 ciclos de frituras apresentou efeito na redução da formação dos ácidos graxos trans. Todavia, realizando-se 11 ciclos de frituras não foi observado efeito dos óleos essenciais sobre a formação de compostos trans. Este fato pode sugerir que, nas condições estudadas neste projeto, os ciclos de fritura podem não ter ocasionado a formação de ácidos graxos saturados.The objective of this study was to determine the antioxidant effect of essential oregano and alfavaca oil on the fatty acid profile of palm oil, used in industrial potato chips processing, aiming to reduce the oxidative state of palm oil. Essential oregano oil was obtained from industrial residues and commercial essential oregano oil was also acquired. The antioxidant activity of Oregano’s essential oil was taken by DPPH method. The DPPH analysis of the essential oil of oregano residue resulted in an IC50 of 797.04 mg.mL-1 and the essential oil of commercial oregano was 424.25 mg.mL-1. Regarding the content of total phenols, the essential oil of commercial oregano showed 0.167 ± 0.058 ug EAG.g-1. Based on these results, concentrations of 50, 100 e 150ug.g-1 of commercial oregano essential oil was added to palm oil and the fatty acid profile was determined by gas cromatography. Analysis were done with palm oil without being used in frying processes and without added essential oil, as well as with the different essential oil concentrations submitted at three frying processes at one single day. In the second part of the project, the effect of oreganos’s comercial essential oil compared to alfavacão essential oil, at the concentration of 100ug.g-1 in palm oil, and submitted to three frying processes during eleven cycles, was studied. The lipid profile was similar to that described in the literature, which an increase in the number of frying times caused a polyunsaturated fatty acids decrease and, therefore, a proportional increase in saturated fatty acids. It was noted an increase in the amounts of total saturated fatty acids from 43.36% (control) to 43.60% (palm oil with essential oil after 11 frying cycles at the concentration of 100ug.g-1). This fact proves that during the frying process, there is an increase in the rate of formation of saturated fatty acids. However, the addition of oregano essential oil did not provide significant change in the fatty acids of palm oil used in frying process of potato chips. The addition of oregano essential oil in a concentration of 100 ug./mL-1 until the third frying cycle showed a reduction effect of trans fatty acid formation. Although, during 11 frying cycles it was not noticed the essential oil effect under trans fatty acid formation. It can be suggested that this factor may be correlated to the frying time, which may not have been sufficient for significant formation of saturated and trans compounds.
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Pan, Jyh-Shyue, and 潘志學. "Processing Optimization on Sweet Potato Chips." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/26569216817401051560.
Full textAbstract:
碩士國立屏東科技大學
食品科學系
91
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, which shows better dry effect than hot air drying. Its advantages showed not only the quick drying rate but also the surface of the food with not to being harden. Besides, the products can have effects such as oxidation-reduction, sterilization and deodorization. Compared with other mediums, superheated steam is the safest material and an ideal medium of directly heating like saturated steam and boiled water do. We use native sweet potatoes（TW66）along with superheated steam as a medium to proceed the experiement.The results showed that optimal conditions by Grey-Taguchi method were A1（thickness；0.2cm）B1（drying time；4 mins）C1（SAPP concentration；0.2﹪）D1（superheated steam 140℃）E1（heating time；9mins）F3（shorting oil）G1（blanching；3 mins）H1（oil coating）.The most significant factor is the temperature of the superheated steam though the analysis of ANOVA to the system .The crude fat of sweet potatoes chips made of superheated steam is between 5.22﹪~7.52﹪, and is lower than the commercial frying sweet potatoes chips, therefore sweet potatoes chips made of superheated steam are safer to our health. Besides, the results of texture profile analysis and scanning electron microscopy（SEM） showed that compared with commercial frying sweet potatoes chips, the ones made of superheated steam have characteristics of porosity and crispness. The storage test of aw、white index、acid value、peroxide value of stored experiement showed that, compared with room temperature（25℃）, sweet potatoes chips stored at low temperature, can avoid the absorption、reduction of oxidation and have shelf life.
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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.
Full textAbstract:
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 represented typical variations in physico-chemical characteristics that a potato chip manufacturer experiences were sourced over a six month period. The samples comprised of four potato varieties (A, B, C, D) sourced from five regions (V, W, X, Y, Z). The samples were coded AV, BW1, BW2, CW, CX, DY, DW and DZ. BW1 and BW2 were of the same variety and grown in the same region but harvested at different time periods. The sourcing of potatoes and potato chips were done at the manufacturer’s processing line during regular production. The potatoes were analyzed for physico-chemical characteristics generally reported to influence potato chip sensory quality, i.e. specific gravity (solids contents), starch content and reducing sugars content. After processing, the physico-chemical characteristics i.e. moisture content, colour and oil content of the respective unflavoured potato chip samples were analysed. The sensory qualities of both unflavoured and flavoured (sour cream and onion) potato chips of the respective potato samples were also determined. There were significant differences (p<0.05) in the specific gravity/solids content of the potato samples. The specific gravity and solids content ranged from 1.073 to 1.098g/cm3 and 19.2 to 24.9% respectively. Reducing sugars were not detected in any of the potato samples at a minimum detection level of 0.05 %. The potato chip samples differed significantly (p<0.05) in moisture content, oil content and colour (a * and b* values, chroma, hue angle) with ranges of 1.2 to 1.9 % (moisture), 33.1 to 40.8 % d.b (oil content), 0.39 to 3.69 (a *), 15.88 to 21.26 (b*), 15.93 to 21.37 (chroma) and 79.92 to 88.96 o (hue angle). Descriptive sensory evaluation showed that 6 and 8 of the attributes identified in the unflavoured and flavoured potato chip samples, respectively, differed significantly (p<0.05). Consumer sensory evaluation indicated that there was no clear preference of one chip sample over the others despite of differences observed through descriptive sensory analysis and physico-chemical characteristics. All the chip samples were generally liked. To the manufacturer this research could be regarded as of a quality control nature since the potato chip samples used in this study were of chipping varieties actually used by the manufacturer. The value of this research to the chip manufacturer was the fact that despite of slight differences in the physico-chemical characteristics (specific gravity/solids content and starch content) of potato samples, potato chips of acceptable sensory quality to the consumers were produced.Dissertation (MSc)--University of Pretoria, 2011.
Food Science
unrestricted
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Rodriguez-Saona, Luis Enrique. "The potato : composition, non-enzymatic browning and anthocyanins." Thesis, 1998. http://hdl.handle.net/1957/27206.
Full textAbstract:
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 acids. Linear association of RS with L*
and hue angle and quadratic relationship with chroma of chips were found. Ascorbic acid
affected chroma and hue at low RS levels while chlorogenic acid was not involved in
color development.
Red potatoes {Solarium tuberosum and Solarium stenotomum) were evaluated as
potential source of natural red colorant. Cultivars (33) were screened for anthocyanin
content and qualitative composition. Monomeric anthocyanin content, determined by pH
differential, ranged between 4 and 40 mg/lOOg fresh weight (fw) tuber. Varieties 5847-1
and ND04069-4 showed high anthocyanin content (>35 mg/lOOg). Anthocyanin
composition was characterized by HPLC, spectral analysis and Mass Spectroscopy
(MS). The major anthocyanin was pelargonidin-3-rutinoside-5-glucoside acylated with
p-coumaric acid.
The presence of glycoalkaloids (α-solanine and α-chaconine) was detected by
MS and quantified by HPLC. Varieties NDO4069-4 and 5847-1 showed glycoalkaloid levels of 13 and 7 mg/lOOg fw, respectively. Glycoalkaloids were precipitated from
pigment concentrates by alkaline treatment. The best results were obtained at pH 8.0
with 30% monomeric anthocyanin degradation and 90% glycoalkaloid precipitation.
The color and pigment stability of chemically related anthocyanin extracts (red-fleshed
potatoes and radishes), the effect of pigment purity, and temperature were
evaluated in model juices (pH 3.5). Color (CIELch) and anthocyanin degradation was
monitored for 65 wks of storage. All model juices showed color similar to FD&C Red #
40. Excellent stability was obtained with all treatments in refrigeration. Anthocyanin
structure and extraction method affected pigment stability. At 25°C, higher stability was
obtained on juices colored with chemically purified radish anthocyanins (22 wk half-life)
and lowest with potato vegetable juice (10 wk half-life).Graduation date: 1999
29
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.
Full textAbstract:
碩士國立臺灣大學
食品科技研究所
84
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 product depends upon formulation and process conditions . In this study , the effect of extrusion temperature(70℃, 85 ℃, 100℃)and screw speed(50rpm ,80rpm ,110rpm) on the product characteristics were investigated . The degree of gelatinization increased with extrusion temperature , but decreased as the increase of screw speed . The degree of degradation increased with both extrusion temperature and screw speed . The oil content of fried potato chips were lower than the commercial product. The products made from high extrusion temperature and high screw speed has the lowest oil content among the tested samples . Increasing both extrusion temperature and screw speed resulted in low bulk density of pellet and high expansion ratio. The degree of expansion of fried potato chips depended on the extrusion and frying condition . The addition of NaHCO3 resulted in the decrease in bulk density of pellet . As the NaHCO3 concentration were 0.35％, the expansion of pellet increased remarkably. The color of the final product became darker due to the browning reaction . Texture profile analysis showed that the microwave potato chips had higher hardness and crispness than the frying product . Thus the method of heating can generate unique product characteristics .
30
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.
Full textAbstract:
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 lowest oil uptake in potato chips. Pre-treatments (blanching and soaking) decreased (5 percent and by at least 10 percent), respectively, compared to the untreated chips.
De-oiling led to increased hardness of the chips fried at 145° and 165°C (0 s cooling time), and the hardness decreased as cooling time. Pre-treatments (blanching and soaking) increased hardness (by 46 percent and 38 percent) and decreased work (by 20 percent and 27 percent), respectively, so that, during rupture, the pre-treated chips resulted in more crunchiness and firmness than the untreated chips.
Potato chips showed less lightness and redness when fried at 145°C, and more lightness and redness when fried at 185°C; yellowness increased b* values as temperature increased. As cooling time increased, the lightness of the chips decreased, and the redness and the yellowness of the chips increased. Pre-treated samples resulted in increasing in lightness (L*) and yellowness (b*), whereas the redness (a*) values of the final products fluctuated.
Higher frying temperature, centrifuge speed, and higher cooling time usually resulted in increasing shrinkage in thickness of potato chips; the chips fried at 165°C resulted in increasing in thickness. All the fried and de-oiled products resulted in a decrease in thickness, diameter, and volume except for the thickness of the chip soaked in NaCl, compared to raw slices.
A consumer test showed that, blanching and de-oiling without cooling enhanced texture and overall quality of the chip, soaking and de-oiling improved the color, flavor, and the overall quality, and the two pre-treatments did not significantly influence the odor of the chip.
31
Ravli, Yagmur 1985. "Improved Vacuum Frying Process for High Quality Sweet Potato Chips." Thesis, 2012. http://hdl.handle.net/1969.1/148101.
Full textAbstract:
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 product quality attributes (PQA) such as moisture content, oil content, microstructure, diameter shrinkage, and thickness expansion, as well as, color, texture, bulk density, true density, and porosity of chips fried at different temperatures (120, 130, and 140°C) was performed to evaluate the effect of process temperature on the product.
The final oil content of the sweet potato chips was 0.178±0.007, 0.178±0.011, and 0.172±0.002 g/g solid for frying temperatures of 120, 130, and 140ºC, respectively. These values were lower (~60% less) than those found in traditionally fried sweet potato chip, which indicates that the de-oiling mechanism is crucial in vacuum frying processing.
It was found that the rate of change in PQAs is greatly affected by temperature; however, the final values of bulk density, true density, porosity, diameter shrinkage, and thickness expansion were not affected by temperature. The texture of the samples was affected by temperature, with the chips fried at 140 degrees C being crispier. In terms of color, the L* and color b* values decreased as temperature increased. While color a* was not affected by temperature.
In this study, a two-stage frying process was also evaluated to improve the flavor and texture of sweet potato chips. First, a basket filled with the sweet potato slices was submerged into the oil under atmospheric conditions. As soon as the potato slices were partially cooked (1 min), the pressure was lowered to 1.33 kPa (vacuum frying stage) and the product fried for 2 more min. The products were fried at 130 degrees C for different interval of times. Starch gelatinization, texture, moisture content, and oil content were evaluated at each time interval. Sensory analysis was accomplished by using a consumer panel with 50 members. The samples were compared with the on-stage frying and atmospheric frying processes.
The two-stage fried chips had better appearance and texture compared to the ones that were only fried under vacuum or atmospheric conditions. The samples were lighter and more yellow than the chips fried under the single-stage process. In vacuum frying, the temperature of the chips does not reach the gelatinization temperature until most of the water is evaporated. Therefore, there is not sufficient moisture content in the product for gelatinization to occur completely. As a result, the product has a glassy texture. In the two stage frying, the atmospheric frying prior to vacuum frying helps the starch to gelatinize thus producing a better product in terms of texture, oil content, and flavor. The atmospheric fried samples were darker in color and had a scorch taste. The degree of starch gelatinization was 21% higher for the two-stage fried samples than the single-stage fried ones.
The application of the dual stage enhances the quality of sweet potato chips, improves consumer satisfaction, and reduces the need for space, cost, and any other needs of blanching pre-treatment to the sweet potato manufacturers.
32
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.
Full textAbstract:
碩士東海大學
食品科學系
105
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. In this study, consumers were investigated by tasting and questionnaires with regression analysis to verify the importance of product attributes, influencing on their choice behavior. The results are as follows. First, in the perceived information, when they cannot understand the information displayed on the product, the choice proportion of low-calorie products will be reduced. Second, in the product attribute, when consumers pay more attention to calorie, the proportion of their choice of low-calorie products will increase. At the same time, the higher price, the more complex label, the stronger taste, the prettier shape of the appearance will reduce the choice of low-calorie product ratio. Third, in tasting of the interference effect, if there are tasting tests, they will undermine the consumer's attention to the importance of product attributes and choice of behavior. Given that tasting played a significant role in affecting customers’ choice of behavior, the sensory evaluation was conducted in order to investigate the relationship between the degree of preference and the sensory characteristics of potato products. The results are as follows. First, consumers' acceptance of potato chips is between "no likes / dislikes" and "slightly like”. Second, consumers prefer the light yellow, aroma, flavor, aftertaste of seeweed and other characteristics of the potato chips products and less preferred aroma, flavor and taste of chili of the potato chip products. Third, through the collective analysis analysis, it was found that the high acceptor group was not affected by the taste, shape and other factors. The low acceptance group was influenced by the different shape of the product.
33
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.
Full textAbstract:
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, microstructure, diameter shrinkage, and thickness
expansion, as well as, bulk density, true density, and porosity of chips fried at different
temperatures (120, 130, and 140 degrees C) was performed in order to evaluate the effect of
process temperature on the product. Moreover, heat capacity of the chips and convective
heat transfer coefficient at the oil-chip interface were determined for the same
temperature range.
The final oil content of the potato chips was 0.072±0.004, 0.062±0.003, and
0.059±0.003 g/g solid for frying temperatures of 120, 130, and 140 degrees C, respectively.
These values are lower (80-85 percent less) than those found in traditionally-fried potato chip
which indicates that the de-oiling mechanism is crucial in vacuum frying processing. A
significant difference (P<0.05) was observed in oil content and oil distribution within
temperatures. It was found that the rate of change in PQAs is greatly affected by
temperature; however, the final values of moisture content, bulk density, true density,
porosity, diameter shrinkage, and thickness expansion were not affected by temperature.
During vacuum frying, the specific heat of potato chips decreased with time as
water decreases. The convective heat transfer coefficient changed considerably as frying
progresses; moreover, it increased with temperature reaching a maximum between 2,200
and 2,650 W/m2K depending on frying temperature.
34
Petukhov, Iana. "Frying performance and storage stability of potato chips fried in genetically modified canola oils." 2009. http://hdl.handle.net/1993/3727.
Full textAbstract:
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 during the 5 day frying period. The frying stability of HOCO and LLCO showed a slight improvement over RCO based on the levels of free fatty acids, conjugated dienes and polars that formed in the oil. There are several explanations as to why the differences between the genetically modified oils and RCO were not as pronounced as expected. The initial quality of HOCO was impaired by the use of a high deodorization temperature during processing; high initial levels of tocopherols were found in RCO compared to HOCO and LLCO and, therefore, may have delayed the degradation of the RCO; the practice of replenishing the used oil with fresh oil each morning prior to frying may have slowed down the decomposition particularly for the RCO by introducing the additional levels of tocopherol. The storage stability of potato chips fried in each oil from frying day 1 and 5 was determined by storing the chips over 16 days at 6O oC. The results of sensory and chemical/instrumental analyses revealed that all chips had higher sensory scores for oxidation odours and accumulated primary and secondary oxidation products as storage increased. RCO potato chips had higher rates of accumulation of peroxides, free fatty acids, conjugated dienes and polars, and higher amounts of total volatiles compared to HYCO, LLCO and HOCO chips, indicating lower storage stability of RCO chips. HYCO potato chips had lower rates of accumulation of peroxides and conjugated dienes than LLCO and HOCO chips, and lower rates of free fatty acids accumulation than LLCO chips, demonstrating better stability. The changes in sensory quality appear to be supported by the chemical and instrumental results. Potato chips from frying day 5 usually had a slower accumulation of degradation products during storage compared to chips from frying day 1. Thus, the prooxidative effect of frying oil degradation products on the storage stability of potato chips was not demonstrated in this study in contrast to results from other researchers. Only HYCO chips showed an increased rate of stale/musty odour accumulation for frying day 5 compared to frying day 1...
35
DAMBRE, Noraogo, and 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.
Full textAbstract:
碩士國立屏東科技大學
熱帶農業暨國際合作研究所
94
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, heat and oxygen. The main objective of this study was to develop appropriate processing and storage conditions of sweet potatoes that would concentrate and preserve the β-carotene, for a better availability of vitamin A year round; thus contributing to the improvement of vitamin A intake in needy areas. Orange-fleshed sweet potato roots were dried under open sun-drying, closed-type drying, and hot-air drying conditions. Fresh roots were washed, sliced at 2, 4 and 6 mm, then blanched in boiling water for 2, 4, and 6 min; then after drained on paper toweling prior to drying. The resulting chips from optimized drying conditions were fried using a home electric fryer, with temperature settings at 150, 160, and 170 °C for 60, 75, and 90 sec. Three categories of oil; including red palm oil (RPO), peanut oil (PO), and a blend of these two (BO) at 20% RPO were used. Sweet potatoes and PO were purchased from a local market in Pintung city, Taiwan, and RPO was obtained from West Africa (Burkina Faso, and Senegal). We used a Taguchi orthogonal array [L9(34)] for the drying, and the frying and storage experiments. The β-carotene content was monitored using HPLC Our results using the signal to noise ratio (S/N) analysis indicated that 2 mm sweet potato slice, blanched in hot for four min, and dried in hot-air dryer at 45 °C was the best combination of control factors. A confirmation run yielded a 45% β-carotene increase as compared to the best predefined treatment. Blanching pretreatment appeared to be the most influential factor that determined the β-carotene retention in dried chips. Conversely, the drying efficiency was found to be governed by sweet potato slice thickness and drying temperature. Based on the S/R ratio at base-line, 20% RPO blend oil, heated at 150 to 160 °C for a 75 sec frying time, retained more β-carotene during the frying process. However storage at room temperature and 4 °C showed different trends after 4 weeks. It appeared that, the 4 weeks storage time favored cis to trans isomerization that increased the all-trans-β-carotene content. However, 4 weeks were likely not long enough to stabilize the reactions and to determine a definite trend to the change of β-carotene in fried chips. The color components (L*, b*), and hue angle and chroma were positively and highly correlated (p < 0.0001) to β-carotene content.
36
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.
Full textAbstract:
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 quality, in terms of texture (sensory and instrumental methods) and
colour was evaluated. Observations of tuber specific gravity and moisture content were taken
immediately prior to VMD chip processing.
In 1999-2000, tubers from six commercially important cultivars (Kennebec, Shepody,
Russet Burbank, Norland, Warba, and White Rose) were stored at 4°C for 5 to 10 months
followed by reconditioning at 12°C for 2 weeks prior to VMD chip processing. Monthly
observations of VMD chip texture, tuber specific gravity and moisture, starch, amylose,
reducing sugar and soluble carbohydrate contents were taken. Potato slices were dehydrated
using three methods (air drying, freeze drying, and vacuum microwave drying) and the
structural characteristics examined by scanning electron microscopy. VMD chips were
rehydrated (at 100°C and 25°C) and their moisture absorption rates determined.
Specific gravity and starch content highly correlated with VMD chip sensory crispiness
and instrumental peak force values. Cultivars with low dry matter content (Norland, Warba,
and White Rose) produce chips that required less force for fracturing, compared to cultivars
high in dry matter content (Kennebec, Shepody, and Russet Burbank). Tuber physiology
appeared in part to influence VMD chip puffing. Cultivars with low dry matter content
produced chips with greater tissue porosity and/or expansion. From rehydration experiments,
the rapid moisture absorption in cultivars with low dry matter content suggested a less dense
chip tissue structure.
Changes in tuber specific gravity and moisture content during storage affected VMD
chip quality. Tuber specific gravity, starch and moisture contents, and VMD chip peak force
values did not significantly change over time when tubers were stored from 5 to 10 months at
4°C with reconditioning at 12°C for 2 weeks. However, tuber reducing sugar content did
significantly increase during this storage treatment. Neither cultivar nor storage was found to
significantly affect VMD chip Hunter L values.
Cultivars Norland, Warba, and White Rose (which are unsuitable for oil-fried chip
production due to high sugar content) may be well suited for VMD chip production. From these
cultivars, VMD chips of consistent quality were produced from tubers stored for up to 10
months.
37
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.
Full textAbstract:
碩士清雲科技大學
經營管理研究所
100
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 snack advertising messages. Seven specific message topics were selected for evaluation. Those selected consisted of: music, spokesperson, color, content, length, product information and slogan. The project focused on potato chips ads followed by taking 150 valid surveys of third graders who had just watched those snack ads. The survey used procedures in SPSS17.0 for statistical analysis. Survey findings revealed that boys preferences had a higher correlation of preference change than those of the girls in the study. It was demonstrated that those elements that resonate most with third graders include: (1) the familiarity of the product spokesmen；(2) the repetitive airing of the product slogan to enhance memory；(3) the repetitive airing of the product song associated with the topic；(4) the airing of the product message；(5) the use of visual images and sound bites；(6) the strong emphasis of product sights and sounds producing initial and intermediate sensory stimulation.
38
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.
Full textAbstract:
碩士元智大學
應用外語學系
99
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 vocabulary learning, and possible social factors that might relate to their attention, awareness and self-perceived vocabulary learning on English labeling. Nine seventh grades to ninth grades in three junior high schools in Keelung City, New Taipei City and Taoyuan County, total of 281 students were recruited in this study. All of the participants were required to finish a questionnaire and then thirteen participants were chosen to be interviewed by the researcher. Questionnaire data were analyzed quantitatively; in addition, the data on the students' opinions in the interview were transcribed and analyzed qualitatively. On the basis of the quantitative and qualitative analyses, the findings indicate that 92.5% of the students pay attention to the English labeling of snack packaging, while only about 50% of the students can correctly write down the vocabulary. Students with positive attitude toward the effect of English labeling of snack packaging on self-perceived vocabulary learning are at least 20% more than those with negative opinions. Female students and the students with higher level of English interest and confidence not only pay more attention to and awareness more on English labeling but also agree more on the positive effect of the labeling on self-perceived English vocabulary learning. The results of this study are expected to advance the understanding of the effect of daily English on learners’ English learning, and may potentially influence instructional designs among teachers who are interested in applying a supplementary material into the regular curriculum.
39
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.
Full textAbstract:
Thesis (M.S.)--University of Wisconsin--Madison, 1998.Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 171-178).
40
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.
Full text