Mitigation of acrylamide formation in industrial potato crisp manufacturing

Francesca Bruno; Moira Ledbetter; Gary Montague; Malcolm Knott; Alberto Fiore; Ben Davies; Ingo Hein; Leanne Barlett; Ged McNamara; Keith Sturrock; Sophie Mantelin; Brian Harrower; Stan Higgins; Karen Stott

Mitigation of acrylamide formation in industrial potato crisp manufacturing

Francesca Bruno, Moira Ledbetter, Gary Montague, Malcolm Knott, Alberto Fiore, Ben Davies, Ingo Hein, Leanne Barlett, Ged McNamara, Keith Sturrock, Sophie Mantelin, Brian Harrower, Stan Higgins, Karen Stott

Research output: Contribution to conference › Poster

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.

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	https://www.imarsonline.com/imars14.html

Cite this

Bruno, F., Ledbetter, M., Montague, G., Knott, M., Fiore, A., Davies, B., Hein, I., Barlett, L., McNamara, G., Sturrock, K., Mantelin, S., Harrower, B., Higgins, S., & Stott, K. (2021). Mitigation of acrylamide formation in industrial potato crisp manufacturing. 92-92. Poster session presented at 14th Triennial International Symposium on the Maillard Reaction, Doha, Qatar.

@conference{9df3a5e440f84d1caf72333a5d512d8f,

title = "Mitigation of acrylamide formation in industrial potato crisp manufacturing",

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. ",

author = "Francesca Bruno and Moira Ledbetter and Gary Montague and Malcolm Knott and Alberto Fiore and Ben Davies and Ingo Hein and Leanne Barlett and Ged McNamara and Keith Sturrock and Sophie Mantelin and Brian Harrower and Stan Higgins and Karen Stott",

year = "2021",

month = sep,

day = "21",

language = "English",

pages = "92--92",

note = "14th Triennial International Symposium on the Maillard Reaction : Protein glycation in food, health and disease, IMARS-14 ; Conference date: 20-09-2021 Through 24-09-2021",

url = "https://www.imarsonline.com/imars14.html",

}

TY - CONF

T1 - Mitigation of acrylamide formation in industrial potato crisp manufacturing

AU - Bruno, Francesca

AU - Ledbetter, Moira

AU - Montague, Gary

AU - Knott, Malcolm

AU - Fiore, Alberto

AU - Davies, Ben

AU - Hein, Ingo

AU - Barlett, Leanne

AU - McNamara, Ged

AU - Sturrock, Keith

AU - Mantelin, Sophie

AU - Harrower, Brian

AU - Higgins, Stan

AU - Stott, Karen

N1 - Conference code: 14th

PY - 2021/9/21

Y1 - 2021/9/21

N2 - 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.

AB - 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.

M3 - Poster

SP - 92

EP - 92

T2 - 14th Triennial International Symposium on the Maillard Reaction

Y2 - 20 September 2021 through 24 September 2021

ER -

Mitigation of acrylamide formation in industrial potato crisp manufacturing

Abstract

Conference

Other files and links

Fingerprint

Cite this