Abstract:The effects of different methods (fried temperature, drying time and treatment) in processing on the quality of fried potato chips were investigated by ananalysis of the physical-chemical parameters of fried potato chips, including color changes, L*, acrylamide content, moisture content, oil content and sensory quality. The results indicated that the changes of color and acrylamide content increased with increasing frying temperature. The longer drying time, the lower moisture content of the slices before frying potato chips, and the shorter frying time. However, the color change increased with the increase of drying time. The optimum processing conditions for fried potato chips were determined as follows: blanching the samples at 85 ℃, for 3.5 min in distilled water, immersing them in 0.3% CaCl2 solution at 25 ℃ for 30 min, drying them at 60 ℃ for 15min and frying them at 130 ℃.
