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Package design for chips based on their deteriorative characteristics, size and permeability of packages.

Vijayalakshmi, N. S. and Indiramma, A. R. and Rangarao, G. C. P. and Ramesh, B. S. (2009) Package design for chips based on their deteriorative characteristics, size and permeability of packages. Journal of Food Science and Technology, 46 (5). pp. 450-454.

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Abstract

Deterioration of potato and tapioca chips fried in refined sunflower oil and banana and jackfruit chips fried in coconut oil was monitored during exposure to different RH. For hard chips prepared from banana, tapioca and jackfruit, the critical RH was 44%, in comparison to 33% for highly porous potato chips. Tapioca and potato chips fried in refined sunflower oil were prone to oxidative rancidity. Banana and jackfruit chips fried in coconut oil were prone to hydrolytic rancidity above 64% RH, which is above their critical RH with respect to loss of sensory crispness. Owing to their relatively low porosity, banana and jackfruit chips took longer periods to exceed the critical moisture content. Hence, their shelf-life was relatively long.

Item Type: Article
Uncontrolled Keywords: BANANAS-; CASSAVA-; CHIPS-; FRUITS-SPECIFIC; HUMIDITY-; OILS-VEGETABLE; STARCH-; STORAGE-; SUNFLOWER-OILS; COCONUT-OILS; JAK-FRUITS; POTATO-CHIPS; QUALITY-; RH-; TAPIOCA-
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
Technology Transfer and Business Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Nov 2010 04:58
Last Modified: 30 Dec 2016 11:25
URI: http://ir.cftri.com/id/eprint/9791

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