Potato Chip Breakage Test

Evaluation of Food Products

As suggested by terms such as crisp and crunchy, the breakage force of potato chips during mastication has a significant impact on perceived texture. Determining the average of the maximum test force at breakage can be used as a test to evaluate differences in perceived crispness or to determine manufacturing conditions in product development. It can be also used for quality control inspections prior to shipment.

Test conditions

  • Test speed: 1 cm/sec
  • Stroke: 10 mm (elongation origin: 0.1 N)

Ten samples from two companies were tested, and the average values were calculated. There were variations across the individual samples, but in comparing the average values, it was revealed that the test force at breakage for the potato chips from Company A was approximately 1.5 times that for the potato chips from Company B. Therefore, it is evident that potato chips from Company A are crispier (i.e. have a higher breaking force).

Sample
Max. Test Force
(N)
Sample
Max. Test Force
(N)
Company A _ 1 3.3 Company B _ 1 2.0
Company A _ 2 2.1 Company B _ 2 1.8
Company A _ 3 2.5 Company B _ 3 1.6
Company A _ 4 2.3 Company B _ 4 1.1
Company A _ 5 2.1 Company B _ 5 1.3
Company A _ 6 3.3 Company B _ 6 1.5
Company A _ 7 2.3 Company B _ 7 1.3
Company A _ 8 1.9 Company B _ 8 1.5
Company A _ 9 2.1 Company B _ 9 2.2
Company A _ 10 2.4 Company B _ 10 1.5
Average value 2.4 Average value 1.6

Snack Break Test Jig Set

Place the potato chip or other sheet-like sample on top of the circular tube, and extend a spherical press jig through the center of the tube to perform a penetration test. Then measure the test force when the sample breaks.
This test jig makes it possible to evaluate the test force and energy when the sample breaks, as well as the maximum test force loaded until penetration.

Snack Break Test Jig Set


Texture Analyzer

EZ Test

This destructive testing machine is used for the tensile, compressive, and bending testing of specimens. It conducts quantitative strength measurements on specimens by measuring the applied test force and the stroke to determine the specimen deformation. A wide range of jigs is available for the strength testing of packaging materials and for the numerical evaluation of food-texture characteristics such as consistency, texture, and mouth feel.

For Research Use Only. Not for use in diagnostic procedures.

This page may contain references to products that are not available in your country. Please contact us to check the availability of these products in your country.

Top of This Page