Potato crisp

Even the provenance of products such as potato crisps, or the effect of recent weather conditions, may be of interest to some consumers. For information regarding nutrients, retailers may wish to refer consumers to the relevant literature. 

Nylon barrier layers are used in packaging films and blow molded bottles. In these applications, their excellent resistance to oxygen permeation are valued when packaging greasy foods, such as potato crisps (chips), that rapidly turn stale when exposed to oxygen. 

In practice this means that BHT can be present at up to 100 mg/kg in the fat fraction of manufactured foods such as baked goods and fried foodstuffs such as potato crisps or fried chicken. Although higher levels are permitted in chewing gum and dietary supplements, these might be expected to have a lesser impact on intakes because of the relatively small amounts of such foods consumed. 

Gamble, M. H. and Rice, P. (1988). The effect of slice thickness on potato crisp yield and composition. ]. Food Eng. 8, 31-46. 

In April 2002, Swedish researchers shocked the food safety world when they presented preliminary findings of acrylamide in some Ified and baked foods, most notably potato chips and French fries, at levels of 30-2300 p,m/kg. Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans with significant toxicological effects, namely neurotoxic and mutagenic (Rosen and Hellenas, 2002 Tareke et al., 2002). French fries and potato crisps exhibit relatively high values of acrylamide 424 p-g/kg and 1739 p-g/kg, respectively. 

The value of potatoes in nutritional management may depend on other food components which contribute to the composition of the form of potato consumed. For instance, Ified potatoes in the form of potato crisps (Table 13.2) contain a high proportion of fat, and very little water, so on an equal weight basis they are about six times more energy-dense than potatoes alone. However, that has little to do with potatoes, but is more a result of the way they are treated. 

T Asap, MA Augustin. Effect of frying oil quality and TBHQ on the shelf-life of potato crisps. J Sci Food Agric 37 1045-151, 1986. 

Burnt, charred, scorched, acrid, potato crisps, toast, smoky... 

The extent of contact is also important and it can be expressed as the ratio of food weight to contact area. An example is the situation where a film is used to pack a solid food like potato crisps which make only point-contact with a limited area of the film. Clearly, in this case the potential for migration is less than if the same film was used in more intimate contact with a food - for example if it were used to vacuum-pack a food item. Even if the food contact is intimate with a liquid or semi-solid food, there can still be large differences in the food mass to contact area ratio. Common examples would be an individual portion pack of margarine or butter (say, 7 g in contact with 28 cm2, or 4000 cm2/kg) compared with a catering pack of the margarine or butter (say, 2 kg in contact with... 

Potato, potato skins, potato crisps Fruity, aromatic ester... 

And there was another problem how much acrylamide you detect depends on the way you analyse for it. In fact there was no foolproof way of measuring it, as the pages of the leading journal Analyst were to prove. One method based on slow solvent extraction, and used in Sweden, gave levels of acrylamide seven times high that the more general method based on rapid extraction. One batch of potato crisps had more than... 

Sanches-Silva, A., Rodriquez-Bernaldo de Quiros, A., Lopez-Hemandez, J., Paseiro-Losada, P. 2004. Comparison between high-performance liquid chromatography and gas chromatography methods for fatty acid identification and quantification in potato crisps. J. Chromatogr. A. 1032, 7—15. 

Chocolate, cookies, frozen ice cream, frozen water ices, hard vegetables, hard fruit, corn flakes, potato crisps... 

The direct immersion of foods in hot oil, that is, frying, also generates steam within the exposed material. An example is the commercial production of potato crisps. As the potato slices pass trough the fryer, they are exposed to temperatures... 

Mid-Oleic Sunflower Oil With the relatively recent appearance of mid-oleic sunflower oil, researchers have shown an interest in its use in frying processes. Abidi and Warner (120) used the three types of sunflower oil (regular, high, and mid-oleic) in the preparation of french fries, potato crisps, and fresh white corn tortilla chips. However, no general conclusions may be drawn regarding inherent stability as there is no indication of antioxidant type and concentration in the different oils. 

Nutrition should be low in copper. Patients must avoid foodstuffs and beverages containing copper, e. g. edible offal, nuts, cocoa products, mushrooms, potato crisps, rye flour, oat flakes, beans, dried figs, certain types of cheese, meat and fish, pineapple, mineral water (see relevant lists as to the composition of foodstuffs and copper content in food). Vegetarian food, from which copper cannot be easily mobilized, is therefore recommended. Cooking utensils containing copper should not be used. Alcohol is strictly forbidden. 

Butylated hydroxytoluene is an additive used as an antioxidant in foods, such as packet cake mixes, potato crisps, salted peanuts, and dehydrated mashed potatoes. Its safety, and that of a number of other food additives, has been critically reviewed in a Danish study (1). 

Habib and Brown Potato crisps Crisps size reduced by NM Viewing cell 89 mm NM/51 Ivory tile E T, a, b... 

Bott [1989] has described a process in the food industry, where a number of heat transfer surfaces are subject to different fouling mechanisms. Fig. 16.18 illustrates a potato crisp production unit. 

FIGURE 16.18. Schematic diagram of a potato crisp fiying unit... 

Assessment of rancidity in potato crisps is usually done by the Rancimat or acid degree value tests, but these are labor-intensive. Electronic noses based on mass spectrometry or gas sensors were used to assess rancidity without oil extraction steps [35]. This removes the need for sample preparation, avoids the use of solvents, and reduces the analysis time from several hours to about 25 minutes. The nose based on MS had a 100% success rate in determining rancidity while that based on GC was 68%. 

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