I spent two months at Birmingham University looking at one of Pepsico’s products (Pepsico is a really big company, and it has bought lots of smaller companies over the years. So not only does it make Pepsi, it also makes crisps). The crisps that I was looking at start off as really hard little blocks of starch (they look like bits of plastic, and about the size of a cocktail stick). I then put them in an oven, which had a video camera attached, and I filmed them expand into light, long and thin, crunchy crisps with lots of air pockets in (I can’t really tell you what the make of crisps are called, I am afraid. My bad!). From the videos, I then assessed different things about how they expanded. I then changed various things, like the temperature of the oven, how much salt is in the crisp, how much water is in there etc.), and tried to work out what difference this made. The overall aim was to try and make crisps that are really tasty and crunchy, but with less salt than they have at the moment.
Comments
sophiewillougbhy commented on :
sounds like hard work! btu fun as well, the link seems to be broken, but ill try again next lesson. by the way, i love your dress sence!
Andy commented on :
If the link doesn’t work again, let me know and I’ll try and paste something on my profile or something like that.
Thanks for the compliment, Sophie! Enjoying I’m a Scientist so far?