Production Of Potato Chips Research Articles

CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production through food safety management system F.S.M.S ISO 22000 based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point (CCP), preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. Microbiological analysis for incoming flavors were within the acceptable limits and thus the incoming shipments were accepted and no acceptance from the supplier in case of out of the acceptable limits. The results showed that microbiological examination of raw potatoes before and after frying that frying process could significantly reduce all microorganisms in raw potatoes to the acceptable level on two processing lines. A program of cleaning and disinfection of production lines and a personal hygiene program for the workers and ensuring the effectiveness of them as well as the quality of the water entering the manufacturing process. Chemical, microbiological, physical and sensory tests were conducted to ensure the safety and quality of the finished product.

CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production through food safety management system F.S.M.S ISO 22000 based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point (CCP), preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. Microbiological analysis for incoming flavors were within the acceptable limits and thus the incoming shipments were accepted and no acceptance from the supplier in case of out of the acceptable limits. The results showed that microbiological examination of raw potatoes before and after frying that frying process could significantly reduce all microorganisms in raw potatoes to the acceptable level on two processing lines. A program of cleaning and disinfection of production lines and a personal hygiene program for the workers and ensuring the effectiveness of them as well as the quality of the water entering the manufacturing process. Chemical, microbiological, physical and sensory tests were conducted to ensure the safety and quality of the finished product.

Development of Crispy Sweet Potato Chips Utilizing Vacuum Fryer

Objectives: The study aimed to (1) develop a shelf-stable and acceptable vacuum fried sweet potato chips, (2) establish process schedule to conduct material balance, (3) evaluate the sensory characteristics of the chips and (4) determine its nutrient composition. Methodology: Sweet potato (Ipomoea batatas) was utilized and vacuum fried. The production of the crispy sweet potato chips comprised of selecting quality and newly harvested sweet potato, washing the selected sweet potato with 50ppm chlorinated water peeling and slicing the sweet potato with 2mm thickness cooking the sliced sweet potato for 10minutes, freezing the cooked sweet potato overnight, vacuum frying the frozen sweet psotato, cooling the vacuum fried sweet potato to room temperature and weighing and packing on an 89μm thickness laminated stand – up pouch. Then, material balance was evaluated accounting to wastage and moisture loss. Finally, the quality of the product was tested through sensory evaluation. There were three mass treatments used: Treatment A with 1.0kg; Treatment B with 3.0kg; and, Treatment C with 50kg. Each treatment had three (3) replicates and were fried at 100°C. Findings: Vacuum fried sweet potatoes for The three treatments recorded average bubble end – points of 42.33 (A), 47.67(B), and 52.67 (C) minutes. This shows that the weight to be processed per batch is directly proportional with the bubble end-point as temperature and pressure were held constant. Applications: Sweet Potatoes can be developed as crispy chips utilizing vacuum fryer.

Analisis Teknis dan Kelayakan Finansial Produksi Keripik Kentang

AbstractMedians variety of potato is the main commodity developed by Agricultural Technology Park, Cikajang, Garut, West Java. The product has been partially sold in raw form and partly processed by itself into potato chips. This article will analyze the technical and financial feasibility of two ways of potato chips production. Production of potato chips has done manually by several machine units, therefore it needs to analyze technically and financially. Some analysis have conducted for this technical and financial analysis. The results showed that the average slicing capacity by slicing machine was 71.160 kg/hour, with the result of perfect shape about 58.493%. During five-year project, the cost of sold, break event point, benefit cost ratio, net present value, benefit cost ratio, and payback period by slicing machine were around of 55,591 Rp/kg, 612 kg/year, 459,639,059 Rp/year, 1.41, 17.17% and four months, respectively. In contras by traditional manner that the cost of sold, break event point, benefit cost ratio, net present value, benefit cost ratio, and payback period were nearly of 59,248 Rp/kg, 507 kg/year, 260,787,383 Rp/year, 1.35, 23.22% and four months, respectively.AbstrakKentang industri varietas Medians merupakan komoditi utama yang dikembangkan Taman Teknologi Pertanian, Cikajang, Garut, Jawa Barat. Hasil produksi sebagian dijual dalam bentuk mentah dan sebagianlagi diolah sendiri menjadi keripik kentang. Produksi keripik kentang dilakukan secara manual dan menggunakan beberapa unit mesin, sehingga diperlukan analisis teknis dan finansial untuk keberlanjutanusaha produksi keripik kentang. Analisis yang dilakukan meliputi kapasitas kinerja mesin pengiris, rendemen hasil irisan, HPP, BEP, NPV, BCR, IRR dan PBP. Hasil penelitian menunjukkan rata-rata kapasitas pengirisan mesin pengiris adalah sebesar 71.160 kg/jam, dengan hasil irisan yang memiliki bentuk sempurna sebesar 58.493%. Pada umur proyek lima tahun, produksi keripik kentang secara mekanis didapatkan HPP sebesar Rp.55,591/kg, BEP sebesar 612 kg pertahun, NPV sebesar Rp.459,639,059/tahun, BCR sebesar 1.41, IRR sebesar 17.17% dan modal akan kembali pada bulan keempat. Sedangkan pada produksi keripik kentang secara manual didapatkan HPP sebesar Rp.59,248/kg, BEP sebesar 507 kg pertahun, NPV sebesar Rp.260,787,383/tahun, BCR sebesar 1.35, I.RR sebesar 23.22% dan modal akan kembali padabulan keempat.

Identification hotspot green house gases emission in supply Chain agroindustry potato chips

The supply chain of potato chips agroindustry products is very useful to be applied in various aspects, therefore it is necessary to continuously improve its performance. Factors that must be considered in the supply chain design of agricultural commodities and agro-industrial products in order to obtain a supply chain that is comprehensive, effective, efo€…­icient, responsive, fair and sustainable. Climate change is a major issue in sustainability, because it can cause dangerous temperature and sea level rise, drought, and others. Scientists throughout the world provide information that supports the fact that climate is changing and that this change is partly due to human activities through the release of Green House Gases (GHGs). However, lately, GHG emissions have increased, partly due to industrialization and changes in agriculture and land use. Based on this background, the authors conducted a study with the aim of analyzing the life cycle of the potato chip supply chain with carbon footprint methods in order to reduce environmental impact. In this research, carbon footprint models will be designed on potato chip agro-industry so that spots can be identio€…­ied that have the potential to produce environmental impacts. Spot identio€…­ication is done by analyzing the distribution and transportation of the potato supplier and the process of producing potato chips, so that the production process is environmentally friendly. The results of the design of the potato chip agro-industry carbon footprint model is that it can determine carbon emissions released along the supply chain of potato chips agroindustry and be measured quantitatively, so that stakeholders/actors involved in the supply chain can utilize them in the decision making process. So that it is expected to increase efo€…­iciency and reduce the environmental impact that occurs due to the production of potato chips and implement environmentally friendly and sustainable industries.

Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven. Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to deep-oil frying. Microwave-fried French fries presented lower moisture and higher fat content than deep-oil fried potatoes. Concretely, microwave-fried potatoes presented values of moisture and texture more similar to potato chips than French fries, nonetheless with lower fat levels (less than 20 g/100 g wb) and acrylamide content (lower than 100 μg/kg wb) at the reference time. This study presents an alternative way of frying to address the production of healthier potato chips.

IMPROVING THE PERFORMANCE OF POTATO CHIPS PRODUCTION LINE

This study was carried out in potato chips production line to improve the performance of production line. The peeling device heat and control (Mod BP) potato batch peeler type was modified to suit the different varieties of potatoes were used and its performance was evaluated. Two different varieties of potato (Hermes and Lady Rosetta), harvested from two soil type (sand and clay), under using two peeling processes (conventional and modified). The measurements were taken before and after modified potato peeler to measure the performance of the peeling process and the quality of the final potato as chips. The results showed that when used modified potato peeler the peeling efficiency was increased by 3.1 %, the mechanical destruction of the potato tubers were decreased by 32.7 %, the peeling time of every batch decreased by 17.7 % so the peeler productivity per hour increased by 21.9 % and the water consumption decreased by 17.6 % . The properties of the final product were improved as the oil content percentage was decreased by 2.4 %. That means dropping of use oil and processing time addition to have more healthy product.

Evaluation of primary and secondary metabolites in selected varieties of potatoes.

The aim of study was to determine primary and secondary metabolites in selected varieties of potatoes. Potatoes (Solanum tuberosum L.) are good source of bioactive compounds, mainly phenols as one of the most important components. The chemical composition with reducing sugar, starch, ascorbic acid, total polyphenol and flavonoid content were analyzed in five potato varieties (Agria, Marabel, Red Anna, Picasso, Princess). Values of dry matter content ranged from 20.34 to 23.64%. In terms of tubers storage, its content above 20% is required. The highest level of starch was detected in variety Princess (16.82%). The lowest reducing sugar content was recorded by variety Marabel (0.08%). Similarly, low values reached varieties Princess (0.12%), Agria (0.14) and Red Anna (0.16%). These would be appropriate to use for food processing and for production of fried potato chips or fries. Variety Red Anna reached the highest amount of vitamin C (73.72 mg.kg-1). The lower levels of this vitamin showed tubers of varieties Picasso (35.02 mg.kg-1) and Princess (36.89 mg.kg-1). The antioxidant activity was measured with radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenic assay. Potato varieties contained high levels of total polyphenols (0.474 – 1.550 mg GAE per dry weight) and flavonoids (1.407 – 15.933 μg QE per dry weight). The consumption of potatoes can provide nutritional value along with antioxidant potential that can be helpful for proper functioning of the body physiological systems. Statistical evaluation by the single factor analysis of variance detected high significant impact of variety on the content of all the analytical parameters in evaluated varieties of potato tubers.

Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

In the production of potato chips, potato pulp is usually lost with the tuber wash water released from the parenchyma cells after the potato is cut and before it is fried. The aim of this study was to evaluate the color and cooking quality of fresh spaghetti according to the concentration of dried potato pulp, extruded potato pulp, amaranth flour, as well as proximate composition, microbiological hazard, and sensory acceptance. Scanning electron micrographs of the spaghetti surface were taken. The addition of extruded potato pulp and amaranth flour helped produce a well-structured paste; all treatments produced firm, consistent strands with varied cooking characteristics. The combination of 65 g 100 g−1 dried potato pulp, 10 g 100 g−1 extruded potato pulp and 25 g 100 g−1 amaranth flour provided fresh pasta with better color and cooking characteristics. A more yellowish color was achieved before cooking, as well as a lower optimum cooking time, less loss of solids to water, and higher yield compared to fresh commercial wheat flour spaghetti. Thus, it is possible to produce gluten-free pasta with good physical and sensory qualities similar to those of commercial products using residue from the production of potato chips and amaranth flour.

The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production

SummaryThe aim of this study was to determine the influence of pretreatment selection and washing processes of potatoes on the manual and optic control on the contents of nitrates (V), and glycoalkaloids after the peeling and frying processes are applied in the industrial production of potato chips. The highest reduction in nitrate quantity was found after the manual selection process of the potatoes and their slicing, as well as after frying the chips. The preselection process of the raw material, slicing and rinsing the potato slices, as well as frying the chips, had the largest influence on the losses of glycoalkaloids. In these samples, 74% remained after pretreatment of the raw material, 29% remained after slicing, and 10% remained in the chips after frying relative to the unpeeled potatoes.

Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions.

Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess their stability under continuous frying conditions. The results were then compared with those obtained in PO. The oil blends studied were: (1) 60:40 for PO + SFO; (2) 70:30 for PO + CNO; and (3) 50:50 for PO + CSO. The PO and its blends were used to fry potato chips at 180°C for a total of 56 h of operation. The evolution of analytical parameters such as tocols, induction period, color, p-anisidine value, free fatty acid, smoke point, polar compounds, and polymer compounds were evaluated over the frying time. Blending PO with unsaturated oils was generally proved to keep most qualitative parameters comparable to those demonstrated in PO. Indeed, none of the oils surpassed the legislative limits for used frying. Overall, it was noted that oil containing PO and SFO showed higher resistance toward oxidative and hydrolytic behaviors as compared to the other oil blends.

품종별 고구마 칩의 제조 조건 최적화 및 최적 품종 선정

고구마 칩의 최적 제조 조건 확립과 적합품종을 선정하기 위하여 신자미, 주황미 및 하얀미를 시료로 세절 두께(1~3 mm), 침지 당액 농도(15~30%), 데치기 시간(15~60 sec), 굽기 온도(<TEX>$110{\sim}140^{\circ}C$</TEX>) 및 굽기 시간(23~31 min)을 달리하여 칩을 제조하고, 각 조건별 관능평가와 파괴강도를 측정하였다. 품종 별 최적 제조 조건은 신자미는 각각 1 mm, 20%, 45 sec, <TEX>$120^{\circ}C$</TEX> 및 31 min이었으며, 주황미는 1 mm, 25%, 45 sec, <TEX>$130^{\circ}C$</TEX> 및 29 min이었고, 하얀미는 1 mm, 25%, 30 sec, <TEX>$130^{\circ}C$</TEX> 및 27 min이었다. 칩 제조 후 유리당 함량은 증가하였으며, maltose는 원료에서 검출되지 않았으나, 칩에서 3.85~13.50% 범위에서 증가하였고, sucrose 함량은 10.31~20.67% 범위에서 25.24~34.06% 범위로 칩 제조 시 증가하였다. 칩의 관능특성에 영향을 미치는 요인은 fructose, maltose, sucrose 함량, b-value 및 failure stress로 나타났다. 이러한 결과는 칩의 제조 시 적합한 품종의 선택과 품종에 따른 최적 제조 조건의 설정이 필요할 것으로 판단되며, 주황미가 칩의 제조에 가장 적합한 것으로 판단되었다. This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 mm), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature (<TEX>$110{\sim}140^{\circ}C$</TEX>) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 mm, 20%, 45 sec, <TEX>$120^{\circ}C$</TEX> and 31 min, and those using Juhwangmi was determined as 1 mm, 25%, 45 sec, <TEX>$130^{\circ}C$</TEX> and 29 min. Sweet potato chips using Hayanmi was determined as 1 mm, 20%, 45 sec, <TEX>$120^{\circ}C$</TEX> and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.

The Design of HACCP Plan for Potato Chips Plant in Bangladesh

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The spread of some diseases by unsafe products due to pathogen reported makes it important to pay attention to the potential contamination in potato chips production. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. The production process of the product was also analyzed scrupulously for this HACCP plan.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14839 J. Environ. Sci. &amp; Natural Resources, 5(2): 329-338 2012

The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips

Ways of removing the adhered surface oil, while the product is still in the fryer, has been the subject of many studies and patents for deep-fat frying processes. In the case of vacuum frying, this problem is exacerbated by the pressurization step, which causes a quick increase in pressure in the pore space thus forcing most of the surface oil into the product pore spaces. Therefore, for vacuum frying, a de-oiling mechanism is required to reduce the excessive oil absorption at the surface of the product. The main objective of this study was to establish the effect of de-oiling and frying temperature on potato chips quality attributes and oil absorption. Potato slices (30 g, 1.6 mm thick, 5 cm diameter) were fried for 360 s in a lab-scale vacuum fryer ( P < 1.33 kPa (10 Torr); 8 L of fresh oil) at 120, 130, and 140 °C. A centrifuging system (750 rpm (63 g units) for 40 s) was used before pressurizing the vessel and its effect on the final oil content (FOC) and product quality attributes were evaluated using standard methods. Samples fried at 120 °C for 360 s (non-centrifuged) had a final oil content of 0.43 g/g product compared to 0.097 g/g product for the centrifuged ones. Most of the oil was absorbed in the product during first 180 s of frying; and by the end of frying only 14% of the total oil content (TOC) was internal oil (IOC) while 86% was surface oil (SOC). About 34% of the IOC and only 0.7% of the SOC was absorbed during the first 20 s of frying. Oil content absorption kinetics increased exponentially during the first 120 s of frying followed by a slight drop until the end of frying. At the end of frying, bulk density and porosity values of the non-centrifuged samples were around 800 kg/m 3 and 0.36 and 564 kg/m 3 and 0.61 for the centrifuged samples, respectively. No significant changes ( P < 0.05) were observed in moisture loss, shrinkage, color, and texture for the two treatments. Experimental data for color and oil distribution with temperature can be accurately predicted using a special case of the logistic model. The kinetics of oil distribution and porosity with temperature can be described using the fractional conversion exponential model. Vacuum frying with a de-oiling step produces superior quality fried products with lower oil content.

Production of Protein-Coated Low-Fat Potato Chips

The purpose of this study was to prepare protein-coated potato chips and evaluate type of proteins and storage time on the quality of final product. Potato slices were prepared, blanched, immersed in solutions of sodium caseinate, whey proteins concentrate (WPC), or egg white and deep-fried in a mixture of corn oil and commercial hydrogenated oil. Chips were packed and stored for different times. The results showed that sodium bisulphite in blanching solution improved binding of proteins to potato slices. Protein coating resulted in significantly lower oil uptake of potato chips. Coating potato chips with sodium caseinate, WPC and egg white proteins resulted in 14, 5 and 12% reduction in oil uptake, respectively. Water retention and protein content significantly increased in protein-coated chips. Peroxide values increased with storage time in all samples. Protein-coated chips had a decrease in peroxide value between 30 to 50%. Sensory evaluation of chips showed that at all storage time intervals, flavour of sodium caseinate-coated chips were more acceptable than non-coated, WPC or egg white protein-coated chips.

Ammonia and pH Inhibition in Anaerobic Treatment of Wastewaters, Part II: Model Development

A new model to account for the influences of pH and ammonia on methane production in the anaerobic treatment of wastewaters is presented. The model is developed and evaluated by using two different sets of experimental data obtained using seeds from two different full-scale industrial anaerobic reactors. One of the seeds was obtained from an expanded granular sludge-blanket (EGSB) reactor treating a corn processing waste. The other seed was obtained from an upflow anaerobic sludge-blanket reactor (UASB) treating waste from a potato chips production plant. Model development is based on the data collected at four different pH values (6.8, 7.4, 7.8, 8.4) and with six different TAN (Total Ammonia Nitrogen) values (262 mg/L (control), 1000, 1500, 2000, 2500, 3000). The proposed model has a considerably more convenient form compared to other models that have been used in the literature for similar purposes. For example, the model facilitates the calculation of quantities such as the optimal pH as a function of TAN concentration, or the TAN concentration leading to 50% inhibition (TAN50) as a function of pH. High levels of correlations were achieved by the application of the proposed model to the experimental data obtained during our studies.

Ammonia and pH Inhibition in Anaerobic Treatment of Wastewaters, Part I: Experimental

The influences of pH and ammonia on methane production in the anaerobic treatment of an acetic-propionic-butyric acid mixture in batch reactors operated at 37°C were investigated. Two independent sets of experiments were carried out using seeds from two different full-scale industrial anaerobic treatment reactors. One of the seeds (“Sludge A”) was obtained from an upflow anaerobic sludge-blanket (UASB) reactor treating the waste from a potato chips production plant. The second sludge seed (“Sludge B”) was from an expanded granular sludge-blanket (EGSB) reactor treating a corn processing waste. Experiments were carried out at four different pH values (6.8, 7.4, 7.8, 8.4) and with six different TAN (Total Ammonia Nitrogen) values (262 mg/L (control), 1000, 1500, 2000, 2500, 3000). Three vials (triple runs) were used for each pH and TAN value. The sludge seeds used in the inhibition tests were not exposed to high levels of ammonia at any stage before the tests. For each vial, cumulative methane production was monitored for a period long enough for the termination of biogas production. Although neither sludge was acclimated to ammonia, the lag-phase times were less than 2 days for Sludge A and essentially zero for Sludge B for all TAN and pH values. At certain high pH and high TAN values, however, methanogenic activity ceased within about 1–3 months; and then activity restarted and methane formation rate reached its maximum values after this period. If the experiments had not been continued following this period, this reactivation phenomenon would not have been detected.

Biochemical and molecular control of cold-induced sweetening in potatoes

The benefits of being able to process potatoes directly into chips or fries from cold storage (2 to 4 C) include less shrinkage, retention of dry matter, decreased disease loss, extended marketability, and the elimination of the need for dormancy-prolonging chemicals. Unfortunately at low temperature, potato tubers undergo a phenomenon known as cold-induced sweetening where the rate of conversion of starch to reducing sugars (i.e., glucose and fructose) is accelerated. As raw potatoes are sliced and cooked in oil at high temperature, the accumulated reducing sugars react with free amino acids in the potato cell forming unacceptably brown- to black-pigmented chips or fries via a non-enzymatic, Maillard-type reaction. Potatoes yielding these unacceptably colored products are generally rejected for purchase by the processing plant. All commercial potato cultivars presently used for the production of potato chips and fries accumulate excess free reducing sugars when exposed to cold stress. If a “cold-processing potato” was available, energy savings would be realized in potato-growing regions where outside storage temperatures are cool. In regions where outside temperatures are moderately high, increased refrigeration costs may occur. This expense would be offset, however, by removal of the need to purchase dormancy-prolonging chemicals, by a decreased need for disease control and by improvement of long-term tuber quality. The primary goal of this review is to describe recent research of a biochemical and molecular nature that relates to the underlaying mechanisms regulating post harvest, cold-induced sweetening in potato tubers. No attempt was made to outline the extensive research conducted on the genetic manipulation of carbon metabolism between starch and free sugars during photosynthesis and/or during potato development in relation to source/sink interactions.

Composition and control of potato chip frying oils in continuing commercial use

SummaryThe oils in use on a continuing commercial basis in the production of potato chips on a nation‐wide scale are found to be free of thermal polymers. This conclusion is supported by the similarity in physical properties and in chemical composition between the fresh and heated oil in any one operation. In a) degree of unsaturation of oils, b) melting point, c) setting point, d) fatty acid composition, e) free fatty acid content, f) concentration of fatty acid isomers, g)solids content index, and h) in the crystallizing properties of the oils, there are no differences between fresh and heated oil of such magnitude to warrant criticisms of the wholesomeness of the oil being absorbed by the chip.The constancy in composition between heated and fresh oil, particularly with respect to the essential fatty acid content, which is largely responsible for the noncaloric functions of fats in the diet (19), permits the same conclusions to be made in regard to the nutritive value of the heated oils,i.e., of the triglycerides contained therein, as have been drawn from studies conducted on the corresponding fresh oils.Based upon statistical quality control considerations, the oils employed in the survey of the potato chip industry have been characterized by having a free fatty acid value of no greater than 0.60% and a decrease in iodine value of no greater than 3.0% in 95% of the operations. These control limits characterize the oils, which, on test, have led to the generalization about the absence of thermal polymers in commercial potato chip frying oils.