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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

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

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