Effects of Different Applications in the Processing Stage on the Quality Characteristics of Potato Chips
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Keywords:
Potato Chips, Moisture, Oil, TaguchiAbstract
This study investigates the effects of process parameters on the moisture and oil content of potato
chips both experimentally and statistically. The experimental design was determined using the Taguchi L27
orthogonal array. The experiments were conducted with three different slice washing temperatures (25˚C,
55˚C, and 85˚C), three different frying temperatures (180˚C, 185˚C, and 190˚C), and three different frying
times (177 s, 190 s, and 205 s). Moisture and oil quantities were measured as output parameters in the study.
Signal-to-noise (S/N) ratio and variance analysis methods were employed to determine the optimal values
of process parameters for minimum moisture and oil. According to S/N ratio analyses, the most ideal
process parameters for moisture content were found to be a slice washing temperature of 85 ˚C, frying
temperature of 190 ˚C, and frying time of 205 s, while for oil content, they were a slice washing temperature
of 25 ˚C, frying temperature of 190 ˚C, and frying time of 177 s. Variance analysis results indicated that
the most influential process parameter on moisture content was the frying temperature, with a value of
49.68%, followed by frying time with an impact rate of 26.87%. For oil content in chips, frying time had
the most significant effect with a percentage of 45.15%, followed by slice washing temperature with
30.89%.
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