Quality Of Chips Research Articles

Nitrogen and Spacing Requirements for Advanced Chipping Selections ND7799c-1 and ND7519-1

AbstractAdoption of new cultivars is challenging for commercial growers. To understand the best nitrogen fertilization rate (90, 134, 179, and 224 kg N ha-1) and within-row spacing (15, 23 and 31 cm) for two potential potato cultivar releases from North Dakota State University, a study was carried out in 2019 and 2020 in North Dakota. The advanced chipping selections ND7799c-1 and ND7519-1 were compared to a chip industry standard, Dakota Pearl. In 2019, ND7799c-1 grown at 23 cm within-row spacing had similar marketable yield to Dakota Pearl. In 2020, ND7519-1 at all within-row spacings, and ND7799c-1 at 15 and 23 cm within-row spacing, yielded similarly to Dakota Pearl. Nitrogen rate did not affect yield or chipping quality in 2019 or 2020. The advanced selections had lower sucrose and glucose levels one month after harvest compared to Dakota Pearl in 2020. ND7799c-1 stored for 8 months, and ND7519-1 for 6 months, before chip quality declined. This research demonstrates the potential for ND7799c-1 and ND7519-1 to be successful chip processing cultivars for the Northern Plains.

QUALITY OF CHIPS PRODUCED FOR ENERGY PURPOSES IN SOUTHWESTERN PARANÁ

Quality of wood chips produced for energy purposes in the southeast region of Paraná. To characterize and monitor the moisture content of the energy biomass used by a food industry in southwestern Paraná-Brazil, the materials of five different providers were analyzed, four were from Eucalyptus spp. and one from Pinus sp. The chips were characterized according to the moisture content on a wet basis, apparent density, calorific value and immediate chemical analysis was performed. With the collected data, calibration curves were generated to adjust the moisture content measurement equipment, MUG M75, used by the company. The calibration of the M75 was made based on the linear regression model, and all chips presented an adequate calibration curve with a coefficient of determination (R²) above 0.9. The chips had a moisture content of 35 to 45% in the humid base. The highest value of apparent density was 207.67 kg.m³. The superior calorific value was statistically equal for all materials, with an average of 4,384.4 kcal/kg. Regarding the immediate chemical analysis, volatiles were between 80 and 84%, for fixed carbon the highest value obtained was 19.16%. The studied chips had low ash contents, with a general average of 0.59%. All calibration curves showed high accuracy (> 90%), showing that the method used can replace oven drying after the recipe is calibrated for suppliers.

Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.

This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics. Results demonstrated that medium-low microwave combined with 4 h of AA soaking significantly improved the texture profile of potato chips, and reduced oil content by approximately 53.25%. Higher microwave intensity led to greater surface roughness of samples, whereas AA soaking for 1-4 h effectively reduced surface roughness. The decrease in Fm and Nwr, along with the increase in Fwr and Wc with prolonged AA soaking time for 1-4 h indicated that medium-low microwave intensity combined with AA pretreatment enhanced hardness and brittleness of samples. Microscopic examination of cell structure revealed that this combined pretreatment facilitated pectin gelation between the cell walls of potato chips, resulting in a more intact cell structure with fewer gaps. Additionally, the color of pretreated potato chips became brighter. The combination of medium-low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low-fat potato chips based on low-cost pretreatment. © 2024 Society of Chemical Industry.

Augmented dough rheology, physical and nutritional quality of air fried chips from germinated flour blends of maize and lentil

AbstractBlends of germinated maize and germinated lentil (100:0, 85:15, 70:30, 55:45, and 40:60) were utilised for preparation of chips by air frying. Higher contents of protein, ash, total phenols, flavonoids and antioxidant activity were confirmed in germinated flours through analysis of FTIR spectra. Doughs from blends containing higher amounts of germinated lentil flour showed improved viscoelastic behaviour indicating better protein network as compared to maize dough. Significant (P ≤ 0.05) variation was observed in colour and hardness of air fried chips prepared from various blends. The 70:30 blend was found most acceptable based on sensory evaluation. Chips from this formulation were found superior to ungerminated maize chips in terms of protein digestibility and mineral composition.

Chip Surface Character Recognition Based on OpenCV

Chip surface character recognition is an important part of quality inspection in the field of microelectronics manufacturing. By recognizing the character information on the chip, automated production, quality control, and data collection and analysis can be achieved. This article studies a chip surface character recognition method based on the OpenCV vision library. Firstly, the obtained chip images are preprocessed. Secondly, the template matching method is used to locate the chip position. In addition, the surface characters on the chip are individually segmented, and each character image is extracted separately. Finally, a Support Vector Machine (SVM) is used to classify and recognize characters. The results show that this method can accurately recognize the surface characters of chips and meet the requirements of chip quality inspection.

Effect of Lycium barbarum L. polysaccharides on the quality of potato chips under low temperature frying and the mechanism of its action

Consumers increasingly desire healthier low-fat snack options. In this study, potato starch served as the substrate, and varying quantities of Lycium barbarum L. polysaccharide (0, 1, 3, and 5 g/100 g) were added to formula potato chips (FPC). The effect of LBPs on the sensory qualities, oil content, microstructure, and starch properties of FPC-LBPs was examined. The results showed that LBPs resulted in enhanced acceptability, reduced oil content, increased RS content, lower straight-chain starch leaching, and a gradual increase in the composite index (CI) of polysaccharides and starch in FPC-LBPs. The FPC-1LBPs exhibited the highest acceptability compared with the control samples. As the quantity of LBPs increased, the pores and cracks in the FPC-LBPs gradually decreased, and a polysaccharide wrapping layer formed on the surface of starch, which was the primary cause of the decrease in the oil content. With an increase in LBPs addition, the long-range and short-range ordered structure of starch progressively increased, and the hydrogen bonding interaction between LBPs and starch gradually strengthened, resulting in thinner FPC-LBPs. The enthalpy change of starch gradually decreased owing to LBPs, which delayed the pasting of starch and increased the RS content.

The corrosion inhibition performance and mechanism of α-benzoin oxime on copper: A comprehensive study of experiments and DFT calculations

Copper corrosion poses a significant challenge to process stability and chip quality in the field of integrated circuit manufacturing. This study comprehensively explored the corrosion inhibition performance of α-benzoin oxime (bzoxH2) on copper, by employing a combination of experimental methods and computational chemistry. First, after the addition of 0.1 mM bzoxH2, the static etching rate and surface roughness of copper were decreased to 7 Å·min−1 and 1.36 nm, respectively, which indicated that bzoxH2 could reduce the corrosion rate of copper and improve its surface quality. Subsequently, electrochemical behavior analysis showed that the addition of 0.1 mM bzoxH2 resulted in an increase in open circuit potential to 0.185 V, a decrease in corrosion current density to 2.33 µA·cm−2, an increase in polarization resistance to 10589 Ω·cm2, and a high corrosion inhibition efficiency of 96.88 %, suggesting that bzoxH2 significantly enhances the corrosion resistance of copper. Furthermore, studies based on adsorption isotherm models indicated that the adsorption behavior of bzoxH2 on the copper surface formed a dense passivation film through the combination of physical and chemical adsorption mechanisms. This effectively enhanced the corrosion resistance of copper and provided robust protection against corrosion. Finally, the use of X-ray photoelectron spectroscopy technology, along with an in-depth exploration of the geometric structure and chemical reactivity of the bzoxH2 molecule, revealed its complex interaction with specific active sites on the copper surface. These findings provided valuable theoretical insights, along with practical guidance for the development of metal corrosion inhibitors.

Experimental investigations and sustainability analysis on the performance of vegetable oil-based MQL drilling of SS316L

ABSTRACT Recently, efforts have been made to reduce the use of conventional cutting fluids. Minimum Quantity Lubrication (MQL) has become a favourable approach to enhance machining performance and sustainability. This study investigated the impact of various cutting conditions on the drilling performance of SS316L, considering surface roughness, tool wear, and chip forms. The drilling tests are performed under dry, flood, and vegetable oil-based MQL (VMQL) conditions. The drilling under the VMQL condition resulted in a desirable surface finish, as indicated by a lower Ra value of 1.81 µm for 20 holes drilled compared to the other conditions. The results highlighted the efficacy of VMQL in reducing tool wear during drilling. Furthermore, the analysis of chip quality demonstrated that VMQL produced favourable chip forms compared to flood cooling and dry machining. The enhanced lubricating and cooling mechanism enabled the creation of desired chip forms under VMQL. In summary, the study clarified the specific benefits of different machining conditions, highlighting the crucial importance of lubrication in achieving desired surface finish, chip quality, and tool wear in various machining environments. The sustainability assessment is conducted using the Pugh matrix approach, and the superiority of VMQL over other drilling conditions is found.

NIR-based models for the evaluation of basic density, moisture and higher heating value of industrial wood chips

ABSTRACT The quick and efficient classification of wood is crucial for optimizing processes in forestry industries, which highlights the use of near infrared (NIR) spectroscopy. This study investigated the application of NIR spectroscopy for estimating the basic density, moisture content and calorific value of wood chips of Eucalyptus urophylla × E. grandis hybrids directly in the company yard. Using two lots of industrial chips collected in the company’s yard (Lots A and B), the NIR signatures were correlated with the results obtained by standard methods via Partial Least Squares Regression (PLS-R). The predictive models presented coefficients of determination (R²) of 0.83 for basic density (Lot A), 0.81 to 0.90 for moisture content (Lots A and B) and 0.74 for calorific value (Lot A). Variations in the moisture content of wood chips impacted the information quality of spectral signatures and thus the model accuracy, highlighting the difficulty of applying this technology in field conditions. However, the NIR models can be used as a solution for fast estimation of wood chips quality in the company yard, optimizing industrial processes.

Screening of Methyl-β-cyclodextrins as an Antifading Agent for Cyanine Dye-Labeled Streptavidin to Improve the Performance of Genotyping Chips.

As a photostabilizing agent for cyanine dye, methyl-β-cyclodextrin (MβCD) was investigated as a possible antifading agent for cyanine dye-labeled proteins. Cyanine-3 (Cy3)-labeled streptavidin (SA-Cy3) solutions containing MβCD exhibited improved resistance against photobleaching. Further research revealed that MβCD can be used as a coating material on the surface of gene chips. Chips loaded with cyanine dye (Cy3 and Cyanine-5 (Cy5))-conjugated model microbeads exhibited resistance against photobleaching with MβCD coatings. MβCD coatings improved the imaging quality of model chips and resulted in higher discrimination ratios (DR) of single base recognition by a set of control beads (NP68). In a whole genome genotyping assay for human samples, the MβCD-coated samples were found to have a better clustering performance than the noncoated ones for a group of randomly picked single nucleotide polymorphisms (SNPs).

Regional wood chip quality parameters decomposition and price linkage with impact on Polish energy sustainability: Time frequency analysis between 2013 and 2019

The study aims to analyze and decompose the qualitative parameters of wood chips in Poland. The European Green Deal brings the new framework to support sustainability and elimination of emissions. The Wavelet coherence and Wavelet Discrete Decomposition are used for determination of relations among significant qualitative parameters. Thus, the possible uses are discussed. For the obvious relationship between moisture and calorific value there is evidence of strong correlation. The behaviour of these interrelations are different at frequencies in the long and short time. The wood chip price is inter-transmitter from moisture parameter to calorific value in a positive (in-phase) relationship. At both low and high frequencies there is evidence that the variables of moisture and calorific value are highly correlated. The transient effect of linkage is presented at values between 0.1 and 0.3 in coherence map. The empirical findings provide implication for local producers and policymakers.

Optimization of frying time and temperature for the development of quality chips from varieties of sweet potato (Ipomoea batatas L.Lam)

Consumers seek low-fat fried products with appealing color, texture, and taste to avoid health issues like obesity and cardiovascular disease associated with high-oil-content foods. Frying conditions, including time and temperature, greatly affect the moisture, texture, oil content, and color of fried foods. The objective of this study was to optimize frying time and temperature to obtain quality fried chips from three varieties of orangefleshed sweet potato roots. The study examined how frying temperature (ranging from 140 to 180°C) and time (2 to 6 mins) affect the quality of fried chips, assessing attributes like moisture content, oil content, color, and texture. Significant impacts of frying time and temperature on chip quality were found across all varieties using central composite design tests and mathematical models (p<0.05). Optimal frying conditions were determined through response surface methodology analysis, which was 154.8℃ for 3.82 mins, 160.1℃ for 3.66 mins, and 162.65℃ for 3.04 mins for Kabode, Dilla, and Kulfo varieties, respectively, guiding sweet potato fried chip producers to achieve satisfactory results economically and efficiently.

Assessment of the usability of four molecular markers to ıdentify potato genotypes suitable for processing

The development of processing potato cultivars through a conventional breeding program requires a detailed analysis of post-harvest traits, which is a process that demands high labor and is often time-consuming. Visual selection by breeders is biased and difficult in the field, particularly for quality traits, which shows the importance of marker-assisted selection over conventional techniques. In this study, four allele-specific markers, AGPsS-9a, Stp23-8b, StpL-3e, and Pain1-8c, developed from tuber quality-related genes, were used to screen a breeding population of the NOHU for processing traits to check the efficiency of these markers in processing trait selection. Marker association with tuber quality trait results showed that AGPsS-9a (0, absent) and StpL-3e (0) individually were associated with increased chips quality, yet their individual presence improved the reducing sugar content. Further, Pain1-8c presence was associated with high levels of reducing sugar accumulation and lower dry matter content, specific gravity, and starch content. The marker combination Stp23-8b (0) and StpL-3e (0) reached statistical significance (P≤0.05) for better chips quality in the NOHU population. However, the markers (individual and combination) showed poor selection efficiency as a diagnostic marker, possibly reasoning from the multigenic inheritance of tuber quality traits, population structure, and environment.

Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries

Potato chips and French fries are popular snacks worldwide. However, when prepared at home, they entail a high risk of acrylamide exposure. A readily accessible method to mitigate this risk holds significant public benefit. This study froze raw potatoes at various temperatures (5 °C, −5 °C, −10 °C, −15 °C, and −20 °C), and thawed them to prepare potato chips and French fries. The objective was to investigate the effects of freezing pretreatment on the acrylamide reduction in homemade potato snacks. The results revealed that freezing raw potatoes induced disruption in cell structure, effectively diminishing the precursors of acrylamide, including glucose, fructose, and asparagine. Specifically, freezing at −10 °C resulted in a significance acrylamide reduction of 63.16 % and 48.36 % in potato chips and French fries, respectively. However, it was acknowledged that freezing pretreatment would increase the oil content and hardness, negatively affected the quality of potato chips and French fries. In conclusion, our study underscores that freezing pretreatment at −10 °C represents a simple and effective method for reducing acrylamide in potato chips and French fries, with lower acrylamide content, minimal yellow bias, and the smallest color difference.

Optimization of production of blanched apple chips using sublimation drying

AbstractThe aim of the research is to investigate the efficiency of producing blanched apple chips utilizing an innovative technology, namely sublimation drying. Apples of the “Aport Almaty” variety were stored at a temperature of 4°C prior to processing. They were peeled, seeded, sliced into segments of specific thickness, and subjected to drying in a drying chamber at temperatures of 45, 50, and 60°C. Following drying, the samples were analyzed for antioxidant content, phenolics, minerals, and vitamins. For comparative analysis, methods such as sublimation drying, conventional drying, and low‐temperature drying were also employed. Atomic absorption spectroscopy and high‐performance liquid chromatography methods are employed for the analysis of the mineral and vitamin composition. Each group consists of 30 samples. Analysis of variance revealed statistically significant differences in antioxidants (F(3, 116) = 12.48, p < .001), water activity (F(3, 116) = 7.22, p < .01), and phenols (F(3, 116) = 9.85, p < .001) among the drying methods. Sublimation drying demonstrated higher levels of antioxidants and phenols (p < .05). At 45°C, sublimation drying resulted in higher levels of antioxidants (p < .05) and vitamin C, as well as low water activity (p < .05). Dry mass significantly correlated with storage stability (r = −0.75, p < .05). Sublimation drying exhibited superiority in moisture loss (F > 24.17, p < .001). The correlation coefficient between dry mass and moisture content was −0.82 (p < .01). Blanching improved antioxidant activity (75% vs. 65%) and color preservation.Practical applicationsOur study deepened the understanding of sublimation drying processes in apple chip production by determining optimal conditions for achieving high product quality. The obtained results provide valuable recommendations for practical application in the food industry, including optimal temperature regimes and the use of blanching to enhance chip quality. The universality of our study results supports their applicability in various sectors of the food industry that involve the drying of fruits and vegetables. Sublimation drying with blanching demonstrated high effectiveness in preserving the biochemical characteristics of the product, extending shelf life, and enhancing organoleptic properties.

Determining the dynamic properties of spruce wood using the Taylor anvil test

Spruce wood is one of the most widely used materials in the production of lightweight wood-based composites in central Europe. The quality, weight, and geometric parameters of wood chips have a significant impact on the resulting quality of the manufactured composite product. Numerical simulations are necessary for advanced optimization of the quality of composite components and the manufacturing process itself. These simulations require adequate input material data and a model to produce results applicable to the output of industrial practice. In this study, a material model for spruce wood was established using the Taylor anvil test (TAT). This, in contrast to the commonly used Hopkinson compression test, corresponds better to the actual loading process. A new measurement method for shock pulses was developed to implement TAT obtained data for a realistic material model. The method was compared with numerical simulations in Ansys LS DYNA. Based on the results, parameters for the Johnson-Cook equation were determined, which can be applied in the production of disintegrations and, consequently, in the dynamic loading of spruce composite materials.

Textural formation of instant controlled pressure drop–dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment

In this study, the effect of osmotic dehydration (OD) pretreatment with various sugar (erythritol, glucose, and trehalose) on the quality of hot-air-predried peach slices was investigated, particularly focusing on electrical properties, texture, thermal stability, and cell wall strength. Furthermore, the correlation between the properties of predried peach slices and the texture of the instant controlled pressure drop (DIC) dried peach chips was explored. OD pretreatments improved the stability and integrity of the cell wall and cell membrane of pre-dried peach slices, which inhibited the excessive expansion of samples during DIC drying. Especially, peach chips with trehalose-OD exhibited the highest crispiness (1.05 mm), the highest hardness (101.34 N) was obtained in erythritol-OD samples. Overall, the type of osmotic agents affected the texture of DIC peach chips with OD pretreatments. It should be noted that trehalose is a promising osmotic agent for controlling and regulating the quality of DIC peach chips.

Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.

Radio frequency explosion puffing (RFEP) is a novel oil-free puffing technique used to produce crispy textured and nutritious puffed snacks. This study aimed to investigate the effects of freezing at different temperatures (−20 °C, −40 °C, −80 °C) for14 h and freezing times (1 and 2 times) on the cellular structure of purple sweet potato and the quality of RFEP chips. The analysis of cell microstructure, conductivity, and rheology revealed that higher freezing temperatures and more freezing times resulted in increased damage to the cellular structure, leading to greater cell membrane permeability and decreased cell wall stiffness. However, excessive damage to cellular structure caused tissue structure to collapse. Compared with the control group (4 °C), the RFEP sample pre-frozen once at −40 °C had a 47.13 % increase in puffing ratio and a 61.93 % increase in crispness, while hardness decreased by 23.44 % (p < 0.05). There was no significant change in anthocyanin retention or color difference. X-ray microtomography demonstrated that the RFEP sample pre-frozen once at −40 °C exhibited a more homogeneous morphology and uniform pore distribution, resulting in the highest overall acceptability. In conclusion, freezing pre-treatment before RFEP can significantly enhance the puffing quality, making this an effective method for preparing oil-free puffing products for fruits and vegetables.

Pengaruh Suhu dan Tekanan terhadap Hasil Penggorengan Keripik Belimbing (Averrhoa carambola L.) Menggunakan Vacuum Frying

Fruit chips are healthy snacks because of their high fiber content. One of the fruit commodities being developed is the starfruit (Averrhoa carambola L.) commodity. Starfruit is a fruit that is widely processed into other processed foods, because the fruit is easily damaged and has a relatively short shelf life of 3 to 4 days. Fruit chips are more resistant to storage than fresh fruit because their water content is low and physiological processes no longer occur. The equipment used to make fruit chips is a vacuum fryer which has the advantage of frying fruit into chips. The purpose of this study was to analyze the effect of frying temperature and pressure on product quality in the manufacture of starfruit chips using vacuum frying and to determine the optimal temperature and pressure for frying starfruit chips using vacuum frying. The research method used was an experimental design in the form of a factorial Completely Randomized Design (CRD). Experimental factors in this study used two factors, temperature (T), namely temperature 75°C, 80°C, 85°C and pressure (P) during the frying process namely -68 cmHg, -70 cmHg and -72 cmHg, with as many repetitions as 3 times to produce 27 experimental units. The parameters observed in this study were the analysis of material shrinkage (yield), water content, organoleptic tests, and analysis of storage of starfruit chips. It can be concluded that the optimal choice of temperature and pressure in the operation of a vacuum frying equipment for making starfruit chips is 80°C with a low frying pressure of -72 cmHg. The quality of starfruit chips with a temperature of 80°C and a frying pressure of -72 cmHg was included in the best product category in this study based on overall acceptance which had a material yield value of 13.09%, a moisture content of 4.64%, and a color organoleptic test score of 4. 13 (yellow), aroma 3.67 (starfruit aroma is rather strong), taste 4.40 (slightly sweet), crispness 4.00 (crunchy). Keywords: Chips, Starfruit, Vacuum Frying

A Central Array Method to Locate Chips in AOI Systems in Semiconductor Manufacturing

For semiconductor manufacturing, automatic optical inspections (AOIs) are important for chip quality inspection. An AOI system contains a robot arm, an industrial camera, a x-y platform, and a visual inspection module. Using the industrial camera, a wafer map can be obtained and then sent to the visual inspection module to compare with qualified chip features. There is a baseline in the x-y platform. Due to the limitations of the robot arm flexibility, it is difficult for the robot arm to control the angles between the chip orientation and the baseline every time, which decreases the defect recognition accuracy. This work aims to improve the defect recognition accuracy and efficiency of the AOI system. Specifically, an efficient method is presented to calculate the angle between the baseline and chip orientation. Then, the wafer map can be rotated, such that the angle equals to zero. Further, a powerful system is established to recode the rotated chip coordinate, such that the unqualified chip positions can be located efficiently. This method is called a central array method. The central array method with deep learning methods forms an AI-based AOI system. Extensive experiments demonstrate that our proposed method performs well in improving the chip quality inspection efficiency and accuracy. Nevertheless, the proposed method still has challenges in implementation since it requires integration with the manufacturing line.