Acrylamide in industrial potato crisp manufacturing: A potential tool for its reduction

Abstract

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Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

“…Acrylamide was quantified by liquid chromatography tandem-mass spectrometry (LC-MS/MS) as described by Ledbetter et al. (2020) with some modifications.…”

“…Acrylamide was quantified by liquid chromatography tandem-mass spectrometry (LC-MS/MS) as described by Ledbetter et al (2020) with some modifications. Briefly, 1 g of fried crisps powder was combined with [2,3,3-d 3 ]-acrylamide (10 μL, 0.2 mg/mL in water), 10 mL of water, 10 mL of acetonitrile, 5 mL of hexane, 4 g of MgSO 4 and of 0.5 g of NaCl.…”

Operational considerations for hot-washing in potato crisp manufacture

“…Konelab accuracy was analysed by processing five samples of the same stabilised solution (Ledbetter et al, 2020). This experiment was independently repeated four times using potatoes of varying sugar content.…”

“…As frying was not carried out for pilot plant trials, an acrylamide prediction was required. Previous work by Ledbetter et al (2020) produced acrylamide prediction from historic production line data using fructose, glucose, sucrose and asparagine values as well as fryer temperature. The fryer temperature was set to idealised conditions (a constant) in the estimates that follow.…”

“…Prior studies (Ledbetter et al, 2020) considered the overall line behaviour and the ability to explain the acrylamide variations occurring from line settings.…”