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Effects of Ocean Shipping Environment on Quality of Chipping Potatoes and Potato Chips
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org
Citation: Paper number 036206, 2003 ASAE Annual Meeting . (doi: 10.13031/2013.15425)Authors: Qingyue Ling, John Henry Wells, Doretta Claycomb
Keywords: Chipping potato, ocean shipping, chip color, storage duration
The overall objective of this study was to investigate the effects of ocean shipping environment on
the quality of chipping potato and potato chips. The specific objectives were (1) to examine the effects of
temperature and humidity environment inside a shipping container, (2) to examine the effect of storage duration
after shipping.
Ocean shipping environment inside two refrigerated containers from Portland, OR to Singapore and to Tokyo,
Japan was monitored by measuring temperature and humidity distribution across the container. The recorded
temperature and humidity data were used to simulate this ocean shipping environment in a lab temperature
and humidity chamber. Two varieties of chipping potatoes, Dakota Pearl and Chipeta, were conditioned in this
simulated environment for 16 days. A total of 150 lbs of conditioned potato samples were then stored in a
simulated storage chamber for another 30 days. During the period of 30-day storage, one third of samples was
taken out at 2 days, 16 days and 30 days respectively and was fried in a continuous potato chip fryer. The
quality of potato samples and chips were evaluated at different treatment conditions.
The results showed significant effect of ocean shipping environment on the quality of chipping potatoes and
chips. In addition, the storage time after ocean shipping also had significant effect.