a batch of 10 potato slices (approximately
50 g) was processed every 30 min, over 8 h each day for five consecutive
days, giving a total of 80 batches (16 batches 5 days)
of potato chips and 40 h of heating. In the case of vacuum drainage,
the samples were drained under vacuum for only 6 min for each
frying batch performed while the pressure between batches and
between days remained at atmospheric pressure; these procedures
were also applied for the atmospheric drainage experiments. Details
of the frying procedure have been described earlier by Ahmad
Tarmizi and Niranjan (2010).
content to the former