Effect of storage temperature on loss of vitamin C in potato chips
1990
Wills, R.B.H. | Silalahi, J.
Potato crisps were stored at 2, 20, 30 and 50 degrees C and the loss of vitamin C was determined over 12 weeks. Crisps at 2 degrees C showed little loss of vitamin C but the rate of loss increased exponentially as the temperature was increased. The rate of loss at 20 degrees C was much slower than at 30 degrees C where 50% had degraded by 6 weeks whereas at 50 degrees C a loss of 50% occurred after 3 weeks, but the level stabilised at about 25% of the original level. A temperature of 20 degrees C appeared to be the maximum for retention of vitamin C during storage.
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