Crispiness is an important factor when gauging the quality and freshness of a potato chip. In this study, the effects of pH and moisture content on the compressive and flexural properties of different types of chips were studied. In general, chips with surface ridges were found to have a lower compressive strength than the plain chips. It was determined that the breaking pattern of the chips during compression and flexural testing can be correlated with chip crispiness.
Worcester Polytechnic Institute
Interactive Qualifying Project
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