Faculty Advisor

Kmiotek, Stephen J.

Abstract

In 2014, Frito-Lay held 60% of the potato chip market share in the United States, generating over $3 billion in sales (PepsiCo Annual Report, 2017). The company uses canola and corn oil to fry the potatoes. Frito-Lay operators noticed that a greater amount of canola oil is required to produce one pound of potato chips than corn oil. Our project aims to determine the cause of the difference in oil efficiency observed when using canola oil and corn oil to fry potato chips. We conducted pilot and plant scale experiments, analyzed Frito-Lay’s quality control data and evaluated the equation used to calculate oil efficiency. It was found that canola’s absorption in the potato chips is higher than corn by 3% to 5% approximately.

Publisher

Worcester Polytechnic Institute

Date Accepted

April 2018

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

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