Chapter 8.6, Problem 8.86ACI

Oil content of fried sweet potato chips. Refer to the Journal of Food Engineering (September 2013) study of the characteristics of fried sweet potato chips, Exercise 7.90 (p. 407). Recall that a sample of 6 sweet potato slices fried at 130° using a vacuum fryer yielded the following statistics on internal oil content (measured in gigagrams [Gg]): ${\bar{x}}_1=.178\text{Gg}$ and s₁ = .011 Gg. A second sample of 6 sweet potato slices was obtained, but these were subjected to a two-stage frying process (again, at 130°) in an attempt to improve texture and appearance. Summary statistics on internal oil content for this second sample follows: ${\bar{x}}_2=.140\text{Gg}$ and s₂ = .002 Gg. Using a t-test, the researchers want to compare the mean internal oil content of sweet potato chips fried with the two methods. Do you recommend the researchers carry out this analysis? Explain.