Food safety of potato processed in the aspect of acrylamide risk

The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

“…The obtained data prove that the technology implemented with the use of EM-Farming influenced the quality of fried products by optimizing physiological processes (respiration, transpiration, and enzymatic systems), ensuring the resistance of tubers to pathogenic organisms and stressors in their environment [10,60]. According to Allahverdiyev et al [2], EM preparations are natural products that do not pollute the soil.…”

“…Deep-fat frying causes poor perception of fried products as it generates thermooxidants and is associated with the problem of excess weight, leading to further health problems [10]. Hence, fracture technologies are highly desirable to dramatically reduce oil absorption.…”

“…The dynamics of the frying process uses a multi-component and multi-phase model of potato transport as a porous medium [56,65]. Five heating zones provide a good compromise between the process duration (the shorter the better) and the safety in terms of less acrylamide formation [10,66]. The high temperature zone at the beginning, with the progressive decrease of temperature in further zones, was considered optimal.…”

“…The high temperature zone at the beginning, with the progressive decrease of temperature in further zones, was considered optimal. Multi-zone optimal working conditions show a significant advantage over nominal constant temperature processes, opening up new possibilities for optimizing the frying temperature [10]. Vacuum frying is an alternative to traditional atmospheric deep-fat frying that provides the health benefits of lower acrylamide concentrations and less oil quality impact while maintaining the natural color and flavor of the product [10,66].…”

“…Multi-zone optimal working conditions show a significant advantage over nominal constant temperature processes, opening up new possibilities for optimizing the frying temperature [10]. Vacuum frying is an alternative to traditional atmospheric deep-fat frying that provides the health benefits of lower acrylamide concentrations and less oil quality impact while maintaining the natural color and flavor of the product [10,66]. Additionally, the degree of frying fat degradation as well as the porosity and "roughness" of the surface of the fried product may affect the fat content of fried products [63].…”