Application of laminated edible films to potato chip packaging

被引：25

作者：

Park, JW

Testin, RF

Vergano, PJ

Park, HJ

Weller, CL

机构：

[1] CLEMSON UNIV,DEPT AGR & BIOL ENGN,CLEMSON,SC 29634

[2] MOKPO NATL UNIV,DEPT FOOD ENGN,MOKPO,SOUTH KOREA

[3] UNIV NEBRASKA,DEPT BIOL SYST ENGN,LINCOLN,NE

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 04期

关键词：

edible film; packaging; potato chip; response surface methodology;

D O I：

10.1111/j.1365-2621.1996.tb12200.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were. 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35 degrees C, respectively. Results were independent of stearic-palmitic acid blend concentrations.

引用

页码：766 / &

页数：4

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