摘要：

Crispiness is an important factor when gauging the quality and freshness of a potato chip. In this study, the effects of pH and moisture content on thecompressive and flexural properties of different types of chips were studied. In general, chips with surface ridges were found to have a lower compressivestrength than the plain chips. It was determined that the breaking pattern of the chips during compression and flexural testing can be correlated with chip crispiness.

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