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vol. 2, nr. 2 (2003)
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Analysis of the changes in the moisture of potato chips during storage using the logistic regression model
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Agnieszka Kita1, Andrzej Michalski2, Grażyna Lisińska 1
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1 Department of Food Storage and Technology, University of Agriculture |
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2 Department of Mathematics, University of Agriculture, ul. Norwida 25, 53-375 Wrocław |
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vol. 2 (2003), nr. 2,
pp. 311-320
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abstract:
The aim of the work was the comparison of the changes in the moisture of potato chips in standard storage conditions (temperature 20oC, (RH) relative humidity of 40-50%) and in a climatic chamber (temperature 45oC, RH 80%), as well as stating the relationship between the length of storage and the conditions mentioned above. The changes in the moisture of potato chips under storage are two-stage in character and can be described by logistic curves. Regardless of the storage conditions, water absorption by chips undergoes the same dynamics. The moisture of chips stored in a climatic chamber featured doubly higher values than that of traditionally stored chips. The rate of water absorption by stored potato chips also depends on the product�s properties � the thickness of the potato slices and the kind of flavorings added. A relationship exits between the increase in the moisture of chips stored in the standard manner and those undergoing accelerated test conditions. Short-time storage in a climatic chamber can be useful in determining the changes in chip moisture for several months of storage under standard conditions.
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keywords:
moisture, potato chips, storage
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original in:
English
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