Some Considerations in the Processing of Potato Chips*

Publisher Website
Google Scholar
Abstract
This paper presents data on the effects of varying moisture contents on the dielectric properties of potato chips measured at two frequencies and at three temperature levels. It reviews some of the literature on the dielectric properties of foods and points out the difficulty in making predictions and the need for measurements on dielectric properties of foods. It points out the known facts that in this area, technology has preceded fundamental science and presents the premise thot if sufficient work on the fundamental aspects of microwaves and their interactions with foods are available, better processing equipment designed on experimentally obtained parameters could be built thus putting the industry on a much sounder fundamental basis.

This publication has 0 references indexed in Scilit: