You are here

Potato Chip Crispness Test

The crispness characteristics of kettle cooked potato chips were evaluated using a three point bend assembly as an indicator of frying profile.

Requirement

crispness of potato chips

A potato chip processor wanted to have an objective measurement to supplement and confirm the subjective data they have from sensory testing. Nine different samples were evaluated.

The samples represented:
• Too crisp
• Ideal
• Not crisp enough

The results generate would be used to monitor processing procedures, improve the consistency of the product,objectively measure inconsistencies, and give indicators of frying method in order to maintain an ideal process.

The potato chip sample is supported at two points. The travelling beam moves down and snaps the sample.

 

Solution

Due to the inherent variation of the product, several methods were tried before determining that the snap or three-point bend would produce the most repeatable results. This test causes the chips to break in half at the weakest point; typically along the contact area of the upper fulcrum of the fixture. The small and light Perspex knife edge, which is part of the mini vice kit and general probe kit, was used for this test.

 

Benefit

Break characteristics can be used to optimise the product formulation and other factors that have an effect on the final product e.g. cook time, moisture content of raw product

Properties can be evaluated over time to show the effectiveness of the packaging in preventing excessive moisture migration, causing the product to go stale

Break properties can be used to determine the ideal sensory preference during the development stage of the product

Trusted by customers across the world

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs