Search results for: crisps

Authors: E. Duffin, L. Brownlow

Abstract:

Arson is a crime which can provide exceptional problems to forensic specialists. Its destructive nature makes evidence much harder to find, especially when used to cover up another crime. There is a consistent potential threat of arsonists seeking new and easier ways to set fires. Existing research in this field primarily focuses on the use of accelerants such as petrol, with less attention to other more accessible and harder to detect materials. This includes the growing speculation of potato and maize-based snacks being used as fire accelerants. It was hypothesized that all ‘crisp-type’ snacks in foil packaging had the potential to act as accelerants and would burn readily in the various experiments. To test this hypothesis, a series of small lab-based experiments were undertaken, igniting samples of the snacks. Factors such as ingredients, shape, packaging and calorific value were all taken into consideration. The time (in seconds) spent on fire by the individual snacks was recorded. It was found that all of the snacks tested burnt for statistically similar amounts of time with a p-value of 0.0157. This was followed with a large mock real-life scenario using packets of crisps on fire and car seats to investigate as to the possibility of these snacks being verifiable tools to the arsonist. Here, three full packets of crisps were selected based on variations in burning during the lab experiments. They were each lit with a lighter to initiate burning, then placed onto a car seat to be timed and observed with video cameras. In all three cases, the fire was significant and sustained by the 200-second mark. On the basis of this data, it was concluded that potato and maize-based snacks were viable accelerants of fire. They remain an effective method of starting fires whilst being cheap, accessible, non-suspicious and non-detectable. The results produced supported the hypothesis that all ‘crisp-type’ snacks in foil packaging (that had been tested) had the potential to act as accelerants and would burn readily in the various experiments. This study serves to raise awareness and provide a basis for research and prevention of arson regarding maize and potato-based snacks as fire accelerants.

Keywords: arson, crisps, fires, food

Procedia PDF Downloads 96

Authors: Hatim Bastawi

Abstract:

Three varieties of potatoes, namely Agria, Alpha and Diamant were evaluated for their suitability for industrial production of French fries. The evaluation was under taken after testing quality parameters of specific gravity, dry matter, peeling ratio, and defect after frying and panel test. The variety Agria ranked the best followed by Alpha with regard to the parameters tested. On the other hand, Diamant showed significantly higher defect percentage than the other cultivars. Also, it was significantly judged of low acceptance by panelists.

Keywords: cultivars, crisps, French fries

Procedia PDF Downloads 220

Authors: Arslan Shehroz, Muhammad Amjad Ali, Amjad Abbas, Imran Ramzan, Muhammad Zunair Latif

Abstract:

Potato (Solanum tuberosum L.) is the 4th most important food crop of the world after wheat, rice and maize. It is the staple food in many European countries. Being rich in starch (one of the main three food ingredients) and having the highest productivity per unit area, has great potential to address the challenge of the food security. Processed potato is also used as chips and crisps etc as ‘fast food’. There are many biotic and abiotic factors which check the production of potato and become hurdle in achievement production potential of potato. 20 new varieties along with two checks were evaluated. Plant to plant and row to row distances were maintained as 20 cm and 75 cm, respectively. The trial was conducted according to the randomized complete block design with three replications. Normal agronomic and plant protection measures were carried out in the crop. It is revealed from the experiment that exotic variety 171 gave the highest yield of 35.5 t/ha followed by Masai with 31.0 t/ha tuber yield. The check variety Simply Red 24.2 t/ha yield, while the lowest tuber yield (1.5 t/ha) was produced by the exotic variety KWS-06-125. The maximum emergence was shown by the Variety Red Sun (89.7 %). The lowest emergence was shown by the variety Camel (71.7%). Regarding tuber grades, it was noted that the maximum Ration size tubers were produced by the exotic variety Compass (3.7%), whereas 11 varieties did not produce ration size tubers at all. The variety Red Sun produced lowest percentage of small size tubers (12.7%) whereas maximum small size tubers (93.0%) were produced by the variety Jitka. Regarding disease infestation, it was noted that the maximum scab incidence (4.0%) was recorded on the variety Masai, maximum rhizoctonia attack (60.0%) was recorded on the variety Camel and maximum tuber cracking (0.7%) was noted on the variety Vendulla.

Keywords: check variety, potato, potential and yield, trial

Procedia PDF Downloads 348