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Packaging requirements for fried potato chips.

Balasubramanyam, N. and Anandaswamy, B. (1979) Packaging requirements for fried potato chips. Indian Food Packer, 33 (3). 3-7, 8 ref..

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Package design parameters for moisture- and O2-sensitive fried potato chips are briefly discussed. Fried potato chips were packaged in different plastics pouches of 50 g capacity, viz. (i) MSADT Cello/Polylaminate, (ii) low density polyethylene 200 gauge, (iii) high density polyethylene 100 gauge and (iv) 300 MXXT cellophane. They were stored at 38 degree C/92% RH or 27 degree C/65% RH) and examined for their sorption, packaging and organoleptic properties. A moisture level of 3.5% was critical with respect to product crispness. Best keeping characteristics (15 days) were obtained with (iii), followed, in decreasing order, by (ii), (i) and (iv). Organoleptic evaluation showed that after 10 days storage at 27 degree C and 65% RH, all the samples were acceptable with regard to crispness and absence of rancid off flavour.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; potato chips, keeping quality of stored packaged fried; STORAGE-; PACKAGING-; FRIED-FOODS; CHIPS-; ORGANOLEPTIC-EVALUATION; potato chips, organoleptic evaluation of stored packaged fried; POTATOES-; keeping quality of stored packaged fried potato chips
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2013 09:36
Last Modified: 05 Nov 2013 09:36
URI: http://ir.cftri.com/id/eprint/6878

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