Influence of potato specific gravity on yield and oil content of chips

Abstract

Tubers from bulk samples of Norchip potatoes were separated into specific gravity groups by weighing each tuber in air and then in water. Forty-nine chipping samples were assembled according to specific gravity from the segregated tubers (1.060 to 1.110 specific gravity). Chip yield increased and chip oil content decreased linearly through a specific gravity of 1.110. The contribution of specific gravity to chip yield was demonstrated by expressing chip yeild on a zero percent oil basis. For all lots of Norchips tested, the specific gravity distribution was similar, and all standard deviations (s) were the same (0.0064). Using s, a table of tolerances was compiled for estimation of the appropriate sample size for routine specific gravity determinations.