Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List


BuckVinodiniEmmanuela2007 kbc.pdf (1.47 MB)

ETD Abstract Container

Abstract Header

Factors dominating adhesion of NaCl onto potato chips

Buck, Vinodini Emmanuela
http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958

Abstract Details

2007, Master of Science, Ohio State University, Food Science and Nutrition.
In this study the factors examined were surface oil content, chip temperature, time between frying and coating, oil composition, salt particle size, salt crystal shape, and electrostatic coating. Three different surface oil content (SOC) potato chips, high, low and no, were produced. Oils used were soybean, olive, com, peanut and coconut. After frying, chips were coated immediately, after 1 day, and after 1 month. NaCl crystals of five different particle sizes (24.7, 123, 259, 291, 388 µm) were coated both electrostatically (corona charging) and nonelectrostatically. Adhesion of cubic, dendritic, and flake crystals were examined. A vibrating feeder was used to test adhesion of salt. Fried chips were heated to test the effect of chip temperature. Chips with high SOC had the highest adhesion of salt, making SOC the most important factor. Increasing chip temperature increased SOC and adhesion. Increasing time between frying and coating reduced adhesion for low SOC level chips, but did not affect high and no SOC chips. Changing oil composition did not affect adhesion. Increasing salt size decreased adhesion. Salt size effect was greater in chips with lower SOC. For chips with low and no SOC, cubic crystals gave the best adhesion followed by small flake crystals then dendritic crystals. For high and low SOC chips electrostatic coating did not change adhesion of small size crystals but decreased adhesion of large salts. For no SOC chips electrostatic coating improved adhesion for small salt sizes but did not affect adhesion of large crystals.
Sheryl A. Barringer (Advisor)
71 p.
Food Science

Recommended Citations

Citations

  • Buck, V. E. (2007). Factors dominating adhesion of NaCl onto potato chips [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958

    APA Style (7th edition)

  • Buck, Vinodini. Factors dominating adhesion of NaCl onto potato chips. 2007. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958.

    MLA Style (8th edition)

  • Buck, Vinodini. "Factors dominating adhesion of NaCl onto potato chips." Master's thesis, Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399560958

    Chicago Manual of Style (17th edition)

osu1399560958
487
© 2007, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.