The factors influencing the quality of normal pressure fried potato chips were studied. The results showed that, within a range of citric acid solution concentration0.10%, 0.25%, pre-drying time10 min, 40 min, and fried temperature170-200℃, with the content of acrylamide and oil the frangibility of chips for index, the optimum conditions were that the best concentration of citric acid solution used for soaking the potato crisp was 0.20%, then dried for30 mins at the temperature of 85℃, ...
