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

Moira Ledbetter, Leanne Bartlett, Alberto Fiore*, Gary Montague, Keith Sturrock, Ged McNamara

*Corresponding author for this work

Research output: Contribution to journalArticle

Abstract

This paper considers the potential for identifying industrial manufacturing conditions that will lead to high acrylamide formation in potato crisp manufacture. Considering the available historical industrial processing data, initial tests were undertaken to identify the degree of variability and confidence in the data. Following data visualisation which indicated data ‘fingerprints’ characteristic of high acrylamide, Partial Least Squares (PLS) Discriminant Analysis (DA) was implemented to provide indications of the probability that high acrylamide product would be produced. It was determined that in a third of instances, high acrylamide could be predicted while maintaining a low level of false predictions. The predominance of fructose concentration in the prediction along with the need for asparagine were indicated and aligned well with prior literature mechanistic model indications. The ability to identify a third of high acrylamide occurrences provides the process operators with a good opportunity to make process modifications that would comply with increasingly stringent regulation.
Original languageEnglish
Article number109111
Number of pages8
JournalLWT - Food Science and Technology
Volume123
Early online date1 Feb 2020
DOIs
Publication statusE-pub ahead of print - 1 Feb 2020

Fingerprint

Acrylamide
potato chips
acrylamides
Solanum tuberosum
manufacturing
prediction
Asparagine
mechanistic models
Dermatoglyphics
Discriminant Analysis
asparagine
Fructose
Least-Squares Analysis
processing technology
discriminant analysis
least squares
fructose
testing

Cite this

@article{8ffa633c481e4b21bace384302b0216a,
title = "Acrylamide in industrial potato crisp manufacturing: a potential tool for its reduction",
abstract = "This paper considers the potential for identifying industrial manufacturing conditions that will lead to high acrylamide formation in potato crisp manufacture. Considering the available historical industrial processing data, initial tests were undertaken to identify the degree of variability and confidence in the data. Following data visualisation which indicated data ‘fingerprints’ characteristic of high acrylamide, Partial Least Squares (PLS) Discriminant Analysis (DA) was implemented to provide indications of the probability that high acrylamide product would be produced. It was determined that in a third of instances, high acrylamide could be predicted while maintaining a low level of false predictions. The predominance of fructose concentration in the prediction along with the need for asparagine were indicated and aligned well with prior literature mechanistic model indications. The ability to identify a third of high acrylamide occurrences provides the process operators with a good opportunity to make process modifications that would comply with increasingly stringent regulation.",
author = "Moira Ledbetter and Leanne Bartlett and Alberto Fiore and Gary Montague and Keith Sturrock and Ged McNamara",
year = "2020",
month = "2",
day = "1",
doi = "10.1016/j.lwt.2020.109111",
language = "English",
volume = "123",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

Acrylamide in industrial potato crisp manufacturing : a potential tool for its reduction. / Ledbetter, Moira; Bartlett, Leanne; Fiore, Alberto; Montague, Gary; Sturrock, Keith; McNamara, Ged.

In: LWT - Food Science and Technology, Vol. 123, 109111, 01.04.2020.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Acrylamide in industrial potato crisp manufacturing

T2 - a potential tool for its reduction

AU - Ledbetter, Moira

AU - Bartlett, Leanne

AU - Fiore, Alberto

AU - Montague, Gary

AU - Sturrock, Keith

AU - McNamara, Ged

PY - 2020/2/1

Y1 - 2020/2/1

N2 - This paper considers the potential for identifying industrial manufacturing conditions that will lead to high acrylamide formation in potato crisp manufacture. Considering the available historical industrial processing data, initial tests were undertaken to identify the degree of variability and confidence in the data. Following data visualisation which indicated data ‘fingerprints’ characteristic of high acrylamide, Partial Least Squares (PLS) Discriminant Analysis (DA) was implemented to provide indications of the probability that high acrylamide product would be produced. It was determined that in a third of instances, high acrylamide could be predicted while maintaining a low level of false predictions. The predominance of fructose concentration in the prediction along with the need for asparagine were indicated and aligned well with prior literature mechanistic model indications. The ability to identify a third of high acrylamide occurrences provides the process operators with a good opportunity to make process modifications that would comply with increasingly stringent regulation.

AB - This paper considers the potential for identifying industrial manufacturing conditions that will lead to high acrylamide formation in potato crisp manufacture. Considering the available historical industrial processing data, initial tests were undertaken to identify the degree of variability and confidence in the data. Following data visualisation which indicated data ‘fingerprints’ characteristic of high acrylamide, Partial Least Squares (PLS) Discriminant Analysis (DA) was implemented to provide indications of the probability that high acrylamide product would be produced. It was determined that in a third of instances, high acrylamide could be predicted while maintaining a low level of false predictions. The predominance of fructose concentration in the prediction along with the need for asparagine were indicated and aligned well with prior literature mechanistic model indications. The ability to identify a third of high acrylamide occurrences provides the process operators with a good opportunity to make process modifications that would comply with increasingly stringent regulation.

U2 - 10.1016/j.lwt.2020.109111

DO - 10.1016/j.lwt.2020.109111

M3 - Article

VL - 123

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

M1 - 109111

ER -