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Updated: Jan 27, 2026

Laser-induced Forward Transfer for Flip-chip Packaging of Single Dies
Published on: March 20, 2015
Influence of Package Construction on Stability of Potato Chips Exposed to Fluorescent Lighting
C L Kubiak1, J A Austin1, R C Lindsay1
1Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706.
Abstract:
Potato chips packaged in oriented polypropylene/low-density polyethylene/polyvinylidine chloride, high-density polyethylene/ethylene vinyl acetate plus a UV-light-absorbing compound, or high-density polyethylene/ethylene vinyl acetate plus a titanium dioxide light-barrier constructions developed distinct oxidized flavors within 7 d when stored at 21°C, 55% relative humidity, and under 140-230 ft candles of continuous fluorescent lighting. Potato chips stored under the same conditions that were packaged in a high-density polyethylene plus titanium dioxide and a brown light-absorbing pigment construction or an aluminum foil/polyethylene construction were stable throughout 10 weeks of storage. Oxygen-barrier film characteristics did not influence the oxidative stability of the air-packaged potato chips.
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