Abstract
Background and aims: An ongoing research project (Measurement and Control of Acrylamide (Acr) in Production Processes, MCAP2) involving academic and industrial partners is investigating strategies for the mitigation of Acr formation during potato crisps manufacturing on an industrial scale. The project has applied post-harvest interventions to optimise the process conditions on an industrial scale to identify conditions that lead to reduced Acr levels in potato crisps.
The impact of different washing regimes on potato slice sugar concentration were studied within a crisp manufacturing factory, to optimise sugar removal. The variation in acr levels that arises in the manufacture of crisps has also been investigated. Historical industrial processing data was analysed to identify manufacturing conditions that lead to high Acr formation during crisps production.
The impact of different washing regimes on potato slice sugar concentration were studied within a crisp manufacturing factory, to optimise sugar removal. The variation in acr levels that arises in the manufacture of crisps has also been investigated. Historical industrial processing data was analysed to identify manufacturing conditions that lead to high Acr formation during crisps production.
| Original language | English |
|---|---|
| Pages | 92-92 |
| Number of pages | 1 |
| Publication status | Published - 21 Sept 2021 |
| Event | 14th Triennial International Symposium on the Maillard Reaction: Protein glycation in food, health and disease - Virtual conference, Doha, Qatar Duration: 20 Sept 2021 → 24 Sept 2021 Conference number: 14th https://www.imarsonline.com/imars14.html |
Conference
| Conference | 14th Triennial International Symposium on the Maillard Reaction |
|---|---|
| Abbreviated title | IMARS-14 |
| Country/Territory | Qatar |
| City | Doha |
| Period | 20/09/21 → 24/09/21 |
| Internet address |