The effect of potato tuber composition, frying time and temperature on acrylamide formation in chips was investigated a mathematical model the kinetics is provided. Moisture-temperature–time profiles were obtained for slices during to enable determination ‘effective’ reaction by identifying critical moisture content (6% dwb) commence using dehydration curves calculate subsequent finished produc...

The potato is a tuber with high global demand and importance in the human diet. It used by food industries to manufacture processed products (French fries, chips, purees), consequently, significant quantities of peel are generated as by-product. Potato peels rich compounds like anthocyanins, glycoalkaloids, phenolic compounds, flavonoids. These bioactive associated good health because they prot...

HIGHLIGHTS The slices of different thickness in experiment is 0.2mm, 0.3mm, 0.4mm and 0.5mm using electric wooden slicer. suitability temperature for acceptance chip colour best at 170 C 180 °C except 190 °C. Reduction oil absorption maximum slice 0.5mm. After processing, reducing sugars content reduced by 77.9 % 81.1 180°C with 0.2mm variety Kufri Chipsona-1 Chipsona-3. Processed chips retaine...

We develop a structural model to analyze the effects of banning advertising on market equilibria and welfare in junk food markets. We consider the impact on demand and prices, and show how to quantify welfare effects when advertising might lead consumers to take decisions that are inconsistent with their underlying preferences. We use transaction level data on the potato chips market and find t...

Biopulping, the treatment of wood chips by white rot fungi and subsequent chip refining is envisioned as a method for saving energy and making a stronger paper product. The present study aims to find suitability of two fungal isolates Phellinus pectinatus and Daedaleopsis confragosa for the process of biopulping and the characteristion of the biologically pretreated raw materials for biopulping...