Application of laminated edible films to potato chip packaging

J. W. Park, R. F. Testin, P. J. Vergano, H. J. Park, C. L. Weller

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)


The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic-palmitic acid blend concentrations.

Original languageEnglish
Pages (from-to)766-768
Number of pages3
JournalJournal of Food Science
Issue number4
Publication statusPublished - 1996
Externally publishedYes


  • edible film
  • packaging
  • potato chip
  • response surface methodology

ASJC Scopus subject areas

  • Food Science


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