Optimization of process variables for preparation of fresh fried potato chips

Effects of frying time, temperature and thickness of potato slices on oil absorption, moisture content and colour of fresh fried chips have been studied. The loss of reducing sugars was found to have an average diffusivity of 5.01 x 10(-9)m(2)/S in case of blanching of 1.5 and 2.0 mm thick slices in boiling water, Multiple regression equations were developed for moisture, oil and colour values in the final product as a function of frying time, oil temperature and thickness of slice. For good quality potato chips, the optimum parameters were 219-221 sec frying time, 145-146 degreesC oil temperature and 2.00 mm thickness of slice by linear programming technique.