Operational considerations for hot-washing in potato crisp manufacture

Abstract

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Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture

“…As the focus on acrylamide became greater, attention to the detailed operation of all units in the production intensified. With previous studies on the washing stage described in Bartlett et al (2020) being effective, observations of acrylamide concentration revealed that with lowered reducing sugars, it was still possible to get high acrylamide by frying incorrectly. Attention therefore focused on the fryer control to a much greater extent and also addressed the needs of a management information system.…”

“…Studies on the impact of blanching of potato strips and slices by Mestdagh et al (2008), Mariotti et al (2015) and Palermo et al (2016) described the importance of selecting the best blanching temperature and residence time. A detailed study on the blanching operation prior to the fryer considered in this paper is presented by Bartlett et al (2020) and it has been optimised for maximum sugar removal effectiveness. While many factors impact on effectiveness, a reduction of around 50% of reducing sugars is typically achieved in the blanching operation.…”

Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar

“…Clearly, blanching can reduce the colour development of fried potato slices and possibly minimise variation in colour across different potato cultivars of varying levels of glucose due to the effective removal of inherent sugars prior to frying. In fact, recent studies by Bartlett, et al [37] and Zhang, et al [41] consistently reported that extending the blanching duration further provoked changes in the microstructure of potato tissues, consequently facilitating the release of sugars and amino acids involved in Maillard reaction, and thus maximising the reduction of acrylamide of potato slices after frying.…”

“…Therefore, it is expected that the high glucose content in 'Nadine' will lead to excessive colour browning in the potato slices when fried. According to Bartlett, et al [37], potato cultivar with total reducing sugars of greater than 50 mg/g is generally considered as tubers with a high acrylamide risk in any deep-fried potato products manufacturing line (e.g., French fries and potato crisp).…”

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

“…Frying in palm oil was performed in duplicate at 175 AE 2C in a 3 L Selection Magimix professional deep fat fryer (UK). Commercial processing condition were adopted from Bartlett et al (2020) with some modification in particular frying times were 4, 4.5 and 5.5 min for parsnip, potato and beetroot, respectively (frying times were minimized to reduce lipid oxidation while maintaining vegetable crisp quality). The oil temperature was monitored by an external probe (E.T.I food check thermometer, Sussex, UK).…”