Puncture Test for

Potato Chips
A puncture test with three point support for slices was
applied to measure the texture of potato chips using the
following parameters extracted from the force versus
distance curves
• MAXIMUM FORCE OF BREAK (MFB)
• DEFORMATION OF BREAK (DB)
One of mechanical methods that had
been developed to evaluate crispness .
Higher average value of maximum force of break (MFB) and
lower average value of deformation of break (DB) present
that the chips were crispier.

Test using a puncture element (punch) applied to potato

chips is useful to study the variation of the texture as a
function of the frying temperature and moist content.
Puncture Test

• Bourne et al. (1966) performed a puncture test on potato

chips and measured the initial slope from the force-
deformation curve.
• The maximum force of break varied considerably, and the
initial slope was more reproducible.
• They recommended this variable as a measure of crispness.
• to study the texture of fried potatoes is the puncture test,
which measures the force required to push a probe into a
food
Evaluation of break force