关键词: 薯片, 油炸, 品质变化, 微观结构

Abstract: In order to explore quality changes of potato chips during frying process, physical parameters and microstructure of potato chips fried for different periods of time as well as their shelf life were investigated in this study. The results showed that prolonged frying time could result in reduced water content, increased oil content, and improved fragility of potato chips. Meanwhile, protrusions and pores were gradually formed on the surface of potato chips during frying process due to gelatinization of starch granules. The pores appeared on the cross section first because of the protection from crust, and more pores were observed on the cross section of fried potato chips. The interaction between potato chips and oil was physical action in large part during frying process. The acid value, peroxide value and carbonyl value of oil in fried potato chips revealed a gradual increasing trend during the extension of storage. The shelf life of potato chips was predicted to be approximately 102 days according to Arrhenius equation.  

Key words: potato chips, frying, quality change, microstructure