Commercially prepared potato chips were packaged in laminated polymer film bags flushed w i t h nitrogen. Head-space oxygen concentration of nitrogen-flushed packages was initially 0.015atm and increased t o 0.02atm after 80 days of storage at 23°C. Oxygen concentration of control packages not flushed with nitrogen remained constant a t 0.2atm. Very little difference was observed in lipid oxidation rate of potato chips between the nitrogen flushed and the control packages. It seems that an oxygen concentration below 0.01 atm needs t o be maintained t o achieve substantial reduction in lipid oxidation rate. In spite of the little difference in lipid oxidation rate, the sensory evaluation by a trained panel showed improvement in the quality of potato chips in nitrogen flushed packages. An empirical equation obtained by Quest e t a / . may be useful in predicting the shelf-life of packaged potato chips.
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