Keeping qualities of potato chips flavoured with kebab and salt

The volatile components from kebab flavour used in dusting potato chips were isolated by continuous steam distillation extraction (SDE) method. Sixteen volatile components were identified by gas chromatography-mass spectrometry (GC-MS) technique. The main constituents were aldehydes, hydrocarbons, thiophenes and fatty acids. Two potato chips samples, one flavoured with salt and the other with the kebab flavour, were stored for six months at room temperature. The aroma of each sample was isolated before and after storage. The results showed that the most contributor components to potato chips aroma were decreased by storage while the components which are responsible for rancid flavour were increased in the two samples, but with better results for the sample flavoured with salt.     

Reduction of acrylamide formation by vanadium salt in potato French fries and chips

The effects of vanadyl sulphate on the formation of acrylamide have been studied in fried potato products, such as French fries and chips. Acrylamide formation was inhibited by 30.3%, 53.3% and 89.3% when the sliced potato strips were soaked in 0.001, 0.01 and 0.1 M vanadyl sulphate (VOSO₄) solutions, respectively, for 60 min before frying. Moreover, 57.7%, 71.4% and 92.5% inhibition of acrylamide formation was observed when chips were soaked in the respective vanadyl sulphate solution before frying. In a separate model reaction, a solution containing an equimolar concentration of l-asparagine and d-glucose showed a significant inhibition of acrylamide formation when heated at 150 °C for 30 min in the presence of vanadyl sulphate (VOSO₄). The results indicate that the binding of VO²⁺ to asparagine and the decrease in the pH of the potato samples resulted in a significant reduction of acrylamide formation in fried potato products.     

重叠式薯片的加工工艺

<正> 随着全球食品数量和消费者收入的增加,食品的作用已从填饱肚子转向感官享受,休闲食品得以应运而生。这一趋势发展至今,休闲食品的空间已得到广泛的延伸,逐渐挑战正餐的主角地位。     

The fluidization characteristics of potato chips

The fluidization characteristics of potato chips and potato cuboids have been investigated and the results compared with correlations obtained for the fluidization of plastic cuboids.
It was found that potato chips and cuboids behaved in a similar manner to the plastic cuboids and that the plastic cuboid correlations may be used to predict the performance of potato chips and cuboids.
Certain fluidization parameters may be used to predict the minimum transportation velocity of potato chips in vertical pipelines.     

薯片的感官描述分析

薯片是一种喜闻乐见的休闲类小食品,尤其得到青少年消费者的青睐。而产品的销售数量会受到感官特性的影响,比如薯片的脆度,硬度,薄厚等。在本次调研中,通过感官描述分析,首先筛选出9种不同味道薯片,并对18名在校生评定员进行培训,对每个感官描述词汇进行定义和标准样品的选择,得到一个28个感官描述词汇表,最后生成薯片的感官描述分析图。 本文是感官分析在大专院校科研技术平台应用的一个典范,通过科学、系统的建立一个特定产品的感官评定小组（招募、筛选、培训和感官能力评估）,产生感官描述词汇、定义和参照物评分原则,建立产品的感官属性图谱,从而达到感官属性定性定量的目的。     

膨化马铃薯片的生产工艺研究

本文以新鲜马铃薯和玉米淀粉的主要原料,从原料的配比,老化条件的测定等方面对一种即食马铃薯酥片的生产工艺进行了实验研究,通过实验研究初步确定了产品的生产工艺、主要工艺条件及配方。以本工艺生产的产品具有香酥脆的特点。该产品的开发与马铃薯资源的深加工利用提供了一条新途径。     

Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market

The concentration of acrylamide was measured in selected varieties of five brands of potato chips and breakfast cereals over a 5-year period. Most of the products were purchased in one locality in Canada. Samples were analysed by an isotope dilution (¹³C₃) acrylamide method. They were extracted with water, partitioned with dichloromethane, filtered through a 5 kDa centrifuge filter, cleaned-up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analysed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The acrylamide concentration in potato chips varied from 106 to 4630 ng g^?1, while values in cereals varied from 50 to 347 ng g^?1. Wide variations were observed between brands, within brands over time, and between lots of the same brand. A subset of potato chip samples was analysed for in vitro antioxidant activity. No relationship was found between antioxidative capacity of potato chips and their acrylamide content.     

Production of conjugated linoleic acid-rich potato chips

ABSTRACT:  Conjugated linoleic acid (CLA) is found primarily in diary and beef products, but the health benefits of CLA can only be realized if they are consumed at much greater levels than a normal healthy dietary intake. We have recently shown that a CLA-rich soy oil can be produced by simple isomerization of linoleic acid in soy oil by photoirradiation. This oil may allow greatly increased dietary CLA without significantly elevating fat intake. The objective of this study was to prepare CLA-rich potato chips by frying in CLA-rich soy oil. Soy oil was photoisomerized in the presence of iodine catalyst with UV/visible light. The irradiated oil was clay processed to remove the residual iodine and this oil was then used to fry potato chips. Oil was extracted from fried chips and analyzed for its CLA content with gas chromatography. A 1-oz serving of CLA-rich potato chips contained approximately 2.4 g CLA as compared to 0.1 g CLA in 3-oz serving of steak fillet and 0.06 g CLA in 8-oz serving of whole milk. The peroxide value of the oil extracted from potato chips was found to be 1 meq/1000 g sample, which was within the acceptable commercial standards. This study may lead to the commercialization of CLA-rich food products.     

Changes in oil and potato chips during frying

The effect of frying of potato chips (batch processing during 12 h) on the chemical characteristics and fatty acid composition of the used oil were determined. Samples of the fried oil and potato chips were taken at various time periods. The volatile carbonyl compounds of the aroma concentrate of each sample were isolated and their oxime derevatives were prepared and subsequently estimated by UV absorption for the total oximes and conjugated diene carbonyl oximes. The development of the volatile carbonyl compounds in both frying oil and fried potato chips was increased on continued frying. Concerning the frying oil this increase was found to be in coincident with the decrease in the linoleic and linolenic acid percent.     

亲水作用高效液相色谱-串联质谱法测定薯片及饼干中丙烯酰胺的含量

目的 建立亲水作用高效液相色谱-串联质谱法测定薯片及饼干中丙烯酰胺含量的分析方法。方法 薯片及饼干经超纯水提取, 正己烷除脂, Cleanert? ACA固相萃取柱净化, BEH Amide色谱柱(2.1 mm×100 mm, 1.7 μm)分离, 并以0.1%(V:V)甲酸水-乙腈溶液=2:8(V:V)为流动相, 电喷雾正离子模式电离, 多反应监测模式检测, 内标法定量。结果 丙烯酰胺在5~2000 μg/L范围内线性关系良好, 相关系数大于0.999。方法的检出限(S/N＞3)和定量限(S/N＞10)分别为3 μg/kg和10 μg/kg。在不同基质中, 丙烯酰胺在20、200、1000 μg/kg的添加水平下平均加标回收率为91.5%~98.2%, 相对标准偏差为2.71%~4.82%。结论 此方法具有准确度好、灵敏度高等特点, 适用于薯片及饼干中丙烯酰胺的测定。     

The hydraulic transportation of potato chips in horizontal pipelines

The pipeline transportation characteristics of uncooked potato chips in water have been studied and the results compared with correlations obtained for the transportation of plastic cuboids with the same cross-sectional dimensions. It was found that the general functional relationship relating pressure drop to flow velocity for plastic cuboids could be applied to potato chips. The constants in this relationship have been determined for the transportation of potato chips in pipelines of 95 and 152 mm diameters.     

优质玉米片及马铃薯片的制造

早餐谷物食品在外国早已相当盛行,其配合鲜奶食用的进食模式,使消费者除了能吸收其中的营养素之外,更可藉此养成饮用鲜奶的习惯。鉴于我国近年正大力推广乳品摄取的行动,相信早餐谷物也将成为其中一个极具发展潜力的项目。藉此,我们将简单介绍这种食品的生产工艺,同时,阐述渐趋流行的马铃薯片的生产重点。     

真空冷冻干燥马铃薯片加工工艺

介绍了以马铃薯为原料,经过前处理,进行速冻、真空干燥,制定技术标准,并提出质量控制的工艺参数,试设一种方便食品的生产工艺及其质量要求。     

物料组成对重组马铃薯片油脂吸收的影响

为了研究物料组成对油炸样品油脂吸收的影响,以不同比例的马铃薯淀粉、谷朊粉、大豆分离蛋白和水为原料制备不同体系的重组马铃薯片,采用染色法测定体系中不同类型的油脂的含量,并利用扫描电镜(SEM)和体视显微镜(SM)观察油炸前后的结构特征。结果表明,重组体系中的蛋白质量分数越高,总油脂和结构油脂含量越低,添加谷朊粉的重组体系比添加大豆分离蛋白体系的总油脂含量低10.04%~16.69%。蛋白质的添加均会影响油炸前后的重组马铃薯片的表面及内部结构,且油脂含量随着蛋白质量分数的增加而降低。     

LC-MS/MS法测定11种鲜切油炸马铃薯片中丙烯酰胺的含量

目的:在相同的设定条件下,进行11种鲜切油炸马铃薯片中丙烯酰胺含量的测试.方法:将马铃薯热烫60s,表面干燥,180℃油炸100s,脱油,前处理,采用液相-质谱联用检测不同品种的马铃薯油炸薯片中丙烯酰胺含量.结果:在相同的油炸试验条件下,丙烯酰胺含量较低的是D-519、陇薯-3号、中薯-7号、LK99等,丙烯酰胺含量较高的是中薯-8号、夏波蒂、中薯-3号等.结论:马铃薯品种对鲜切油炸薯片中丙烯酰胺含量有较大的影响.     

马铃薯虾片的研制

为提高马铃薯的利用率，丰富虾片品种，改善虾片品质，采用正交试验和单因素试验，对制作马铃薯虾片的添加剂用量及工艺条件进行了研究，结果表明：生产马铃薯虾片的最佳添加剂用量为小苏打0．6％；CMC-Na0．6％；明矾0.5％：蔗糖酯0．6％。最佳工艺条件为老化时间24h；半成品中水分含量9％；油炸温度190～200℃。     

Analysis of potato chips using FTIR photoacoustic spectroscopy

The suitability of Fourier transform infrared photoacoustic spectroscopy (FTIR‐PAS) for analysing potato chips was investigated. The functional groups, vibration modes and intensities corresponding to frequencies related to moisture, fat and protein in PA spectra were labelled. Oxidation experiments were carried out by heating home‐made chips in a convection oven at 80 °C. Changes in chemical groups related to fat and oil were observed visually and statistically. Spectral data were analysed using PCA correlation and a linear discriminant analysis technique with squared Mahalanobis distance metric to estimate the extent of oxidation. Results showed that deterioration indeed could be monitored by photoacoustic spectroscopy. Depth profile analysis of the samples showed that a spectral difference in the fat, moisture and protein bands at different layers exists. Results demonstrated that FTIR‐PAS with its depth‐profiling capability could be used for qualitative analysis. © 2000 Society of Chemical Industry     

Factors dominating adhesion of NaCl onto potato chips

ABSTRACT:  In this study, the adhesion factors examined were time between frying and coating, surface oil content, chip temperature, oil composition, NaCl size, NaCl shape, and electrostatic coating. Three different surface oil content potato chips, high, low, and no, were produced. Oils used were soybean, olive, corn, peanut, and coconut. After frying, chips were coated immediately, after 1 d, and after 1 mo. NaCl crystals of 5 different particle sizes (24.7, 123, 259, 291, and 388 μm) were coated both electrostatically and nonelectrostatically. Adhesion of cubic, dendritic, and flake crystals was examined. Chips were coated at different temperatures. Chips with high surface oil had the highest adhesion of salt, making surface oil content the most important factor. Decreasing chip temperature decreased surface oil and adhesion. Increasing time between frying and coating reduced adhesion for low surface oil chips, but did not affect high and no surface oil chips. Changing oil composition did not affect adhesion. Increasing salt size decreased adhesion. Salt size had a greater effect on chips with lower surface oil content. When there were significant differences, cubic crystals gave the best adhesion followed by flake crystals then dendritic crystals. For high and low surface oil chips, electrostatic coating did not change adhesion of small size crystals but decreased adhesion of large salts. For no surface oil content chips, electrostatic coating improved adhesion for small salt sizes but did not affect adhesion of large crystals.     

Soaking in a NaCl solution produce paler potato chips

Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L^*a^*b^* color by digital photography and image analysis.Stepwise increases in blanching temperature (60, 65, 70, 75, 80 °C/5 min) gave rise to gradually darker chips above 65 °C, by a total of 9L^* units (P=0.001). Slices soaked after blanching in a 3% NaCl solution for 5 min were consistently paler by 5L^* units (P=0.0054) than those soaked in water only.Change in the concentration range 0.6-9% NaCl was found using one-tailed paired t-test, subsequent to blanching at 70 °C/5 min (P=0.0125).     

减少复合薯片中还原糖和天冬酰胺的工艺研究

通过探讨土豆在浸泡过程中温度、时间、浸泡液、土豆片的厚度及浸泡过程是否搅拌对土豆中还原糖和氨基态氮含量的影响,找到减少复合薯片中还原糖和天冬酰胺的最佳工艺。减少土豆片中还原糖和氨基酸含量的最佳工艺条件是：切片厚度2mm,在80℃的水中不断搅拌25min;在此工艺下,土豆片中还原糖和天冬酰胺分别下降71．02％和56．67％,以此土豆粉为基料制得的复合薯片中丙烯酰胺含量下降了65．63％。