Summary
Microscopic examination of potato chips and French fries has provided conclusive demonstration that the cellular structure remains intact and that the cell walls rarely, if ever, rupture during the deep-fat frying process. Blistering of chips is a result of simple cell separation due to expansion of steam trapped within the slices when the surface become dehydrated and sealed. Deep-fat frying is essentially a cooking and dehydration process during which the starch content of the cells is gelled and dehydrated and and some of the water in the tissue is replaced with oil. Most of the oil in finished chips is distributed in the cell walls, inter-cellular spaces and blister areas. Apparently much less of the oil present in chips is held between the gelled starch granules within the cells although oil penetrates some intact cells at the original surface of the slices.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
Literature Cited
Neel, E. M., A. L. Potter and C.E. Hendel. 1959. The effect of precooking heating on blistering of potato chips. Potato Chipper 18: (9), 46, 48, 52.
Reeve, R. M. 1942. Facts of vegetable dehydration revealed by microscope. Food Industries 14: (12), 51.
—. 1943. A microscopic study of the physical changes in carrots and potatoes during dehydration. Food Research 8: 128.
—. 1954. Histological survey of conditions influencing texture in potatoes. I. Effects of heat treatments on structure. II. Observations on starch in treated cells. III. Structure and texture in dehydrated potatoes. Food Research 19:313, 333, 340
Spurr, Arthur R. 1957. The effect of boron on cell-wall structure in celery. Amer. Jour. Bot. 44: 637.
Sterling, Clarence. 1955. Effect of moisture and high temperature on cell walls in plant tissues. Food Research 20: 474.
Author information
Authors and Affiliations
Additional information
A Laboratory of the Western Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.
Rights and permissions
About this article
Cite this article
Reeve, R.M., Neel, E.M. Microscopic structure of potato chips. American Potato Journal 37, 45–52 (1960). https://doi.org/10.1007/BF02855059
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02855059