Percent Moisture of Potato Chips
Hi Experts,
I am trying to setup a moisture analyzer but I am having trouble setting up the correct drying temperature and time for our product potato chips. Wondering if anyone has an experience testing this product.
Appreciate everyone's inputs.
Thanks in advance.
Moisture analyzers usually have a couple different programs pre-set by the manufacturer. For something common like potato chips, one of these presets may work quite well. I would consider contacting the manufacturer of the analyzer and see what their advice is, they will know the equipment best.
are you meaning drying time prior to frying?
Got it
See this link
https://www.scienced...260877406003712
Looks like the moisture should be checked close to exiting the fryer
Conclusions
Moisture loss profiles of blanched and NaCl soaked potato slices showed almost no differences during frying at 120, 140, 160 and 180 °C. However, oil uptake increases as the frying temperature decreases for both pre-treatments. Soaking of blanched potato slices in NaCl decreased oil absorption up to 10% at 180 °C and generated paler chips (lower ΔE values). Potato chips fried at 120 °C were the crispiest and soaked potato slices were crispier than blanched chips for all the oil temperatures tested
NIR can also be used to measure oil content, along with moisture. The oil measurement is most often done at-line as a quality indication prior to packaging. Potatoes are peeled, sliced and de-starched prior to Frying and Seasoning. Measurements of oil and moisture are typically made shortly after the exit of the Fryer.