摘要 : In 2000 and 2001 the effects of the following parameters on potato crisp quality were studied: cultivar, frying time, frying temperature, type of frying oil and storage period. Taste declined during storage (0, 4, 16 and 24 weeks)... 展开 In 2000 and 2001 the effects of the following parameters on potato crisp quality were studied: cultivar, frying time, frying temperature, type of frying oil and storage period. Taste declined during storage (0, 4, 16 and 24 weeks), but was not affected by cultivar or processing method. Texture was far less influenced by storage time. The potato cultivars Saturna and Lady Claire had the best texture after 24 weeks of storage. A frying temperature of 140 degrees C produced superior texture, while 160, 180 and 200 degrees C produced a similar good texture during the whole storage period. Overall, quality results showed that with a suitable cultivar and a frying temperature between 160 and 180 degrees C, storage up to 16 weeks was possible without compromising quality. Regarding the type of oil (peanut, rapeseed or palm), frying with palm oil produced the most stable results measured as free fatty acids (FFA) and peroxide number. Peanut oil, and especially rapeseed oil, showed increased FFA and peroxide levels during storage. 收起