Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture

Effect of Ultrasound and Additives Treatment as Mitigation Strategies to Reduce Acrylamide Formation in Potato Crisps on Industrial Scale

“…Various approaches were tested to mitigate acrylamide formation during frying of potato crisps, such as selection of potato cultivars with low level of precursors (Elmore et al, 2015), optimising the pre frying washing regime (Bartlett et al, 2020), use of additives (Gökmen and Şenyuva, 2007;Mestdagh et al, 2008) or ultrasonic treatment (Antunes-Rohling et al, 2018;Pedreschi et al, 2021) during soaking, use of enzymes such as asparaginase (Pedreschi et al, 2011), monitoring the colour (Serpen and Gökmen, 2009) and the frying conditions (Green et al, 2023;Matthäus and Haase, 2014). However, some strategies which were effective at laboratory scale could have a limited application on large scale due to high costs or timeconsuming processes.…”