Studying of Potato Chips Frying

Potato chips ?is a variety of snacks, which has become popular in all segments of the population, especially among children and adolescents. One of the important indicators ?the fat weight fraction, the valueof which affects the shelf life and nutritional value, shall be controlled in the final product. The studies performed in the laboratory of the department of bakery and confectionery products technology have established the impact of temperature conditions of potato chips frying, and the impact of specific surface area (size and shape) of potato slices on the fat content in potato chips. The quality required of the finished product can be achieved by frying with a specific surface area of 10.7 ? 14.0 cm-1. It has been found that frying temperature affects the fat weight fraction in chips: with the temperature growth, the fat weight fraction decreases. Taking into account that at 140°C of fryingthe finished potato chips are underdone, and at 170°C potato chips have a firm texture and burnt surface at the edges, the recommended frying temperature is 160°C as the potato chips fried at this temperature have light gold color, crunchy texture and the taste and smellwhich is characteristic for this product.