Salt adhesion on snacks
Researchers from Ohio State University said that several factors affect the adhesion of salt onto potato chips. They detailed their findings in the article “Factors Dominating Adhesion of NaCl onto Potato Chips,” which appeared in the October 2007 issue of Journal of Food Science.

By examining the time between frying and coating, surface oil content, chip temperature, oil composition, salt particle size and shape, and electrostatic coating, they learned that surface oil is …

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