Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

Table 1

Potato chip treatment for various moisture containing conditions and its moisture content (%).

Relative humidity (%)	Time (hour)	Moisture content (%)
—	—	2.21 ± 0.05^i1
30	1	2.99 ± 0.04^h
30	3	3.29 ± 0.01^g
30	8	3.74 ± 0.16^f
30	15	4.30 ± 0.06^e
40	15	5.00 ± 0.10^d
50	15	6.40 ± 0.24^c
60	15	7.30 ± 0.11^b
70	15	9.20 ± 0.07^a

¹Different letters within the column meant the values are significantly different at by Fisher’s least significant difference test.