Processing, fries, chips, Research

Scientists X-ray potato chips in attempt to make them more delicious

In a study conducted by Tanjila Alam and Pawan S. Takhar from the University of Illinois Urbana-Champaign, the scientists cut russet potatoes into tiny 45-millimeter diameter, 1.65-millimeter thick disks and then deep fried them in soybean oil. The potato samples were fried in 190 degrees Celsius oil for 0, 20, 40, 60, or 80 seconds. After that, the fried potatoes were subjected to[Read More...]

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