Operational considerations for hot-washing in potato crisp manufacture

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

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    6 Citations (Scopus)
    34 Downloads (Pure)


    As part of an overall programme aimed at reducing the acrylamide content of crisps, this paper explores the impact of hot-washing on potato slice sugar concentration during industrial scale manufacture. We investigated cold-washing as an alternative to hot-washing, hot-wash residence time and temperature to optimise sugar removal and therefore reduce the potential for high acrylamide levels after frying. Due to the variable nature of potatoes, an extensive variability study was performed to determine confidence boundaries of results. It was found that the cold-wash unit removed on average 21% of the initial sugar content. In the hot-wash the current operational residence time of 3.5 minutes at 70oC gave a sugar reduction of 27.5%, which could be increased to 48.5% if residence time is extended to 5 minutes. Hot-wash temperatures of 40oC - 60oC were found to increase glucose and fructose content and therefore the potential for acrylamide formation. A “double cold-wash” was trialled and proved to be as successful as hot-washing at 70oC for all but the highest sugar potatoes, challenging the current operational process and offering the potential for major energy savings.
    Original languageEnglish
    Pages (from-to)387-396
    Number of pages10
    JournalFood and Bioproducts Processing
    Early online date1 Oct 2020
    Publication statusPublished - 1 Nov 2020


    • Crisp manufacture
    • Blanching
    • Reducing sugars
    • Food processing
    • Acrylamide


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