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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

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.

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