Inhibition Of Acrylamide Formation In Fried Potato Chips

Since acrylamide was found in high-temperature processed food in April, 2002, it aroused world concern, and it becomes urgent to find suitable way to inhibit its formation. In this paper, a way of on-line control of concentration of acrylamide inhibitors during processing of fried potato chips was established, and acrylamide formation in compound potato crisps was reduced by removing reducing sugars and asparagines in fresh potao chips. The main results were as follows:①On-line control of concentration of acrylamide formation inhibitors was developed. Immersing of fresh potato chips using ionic agents, such as cysteine and calcium chloride could effectively reduce acrylamide formation in fried potato chips. However, the concentration of these inhibitors gradually decreased after continuous immersing, thus finding an on-line method to detect the concentration of the inhibitors and to maintain them at constant concentration is very important on industrial scale. In this research, a linear relationship between the concentration of the inhibitors and their conductivity was established and on-line detection of the concentration of the inhibitors was carried out by a conductivity detector.②An effective technology of removing reducing sugars and asparagines in fresh potato chips were developed. Pretreatments of fresh potato chips, including immersing agents, temperature, time, and thickness of fresh potato chips and stiring were applied to remove reducing sugars and amino acids. The results showed that increasing temperature and prolonged immersing time could reduce the concentrations of reducing sugars and amino acids in fresh potatoe chips; 0.3% citric acid solutions could decrease the concentration of reducing sugars in larger extent than distilled water and 1% NaCl; however, distilled water was the best choice in decreasing amino acids. But there showed no significant difference between the immersing agents. Thus, distilled water was adopted as the immersing agent because of its low price. The optimal technology for removing reducing sugars and asparagines was immersing fresh potato chips with thickness of 2mm in water at 80℃for 25min under constant stiring; under this condition, the reducing sugars and asparagines decreased 71.02% and 48.57% respectively. The acrylamide content of the compound potato chips prepared from the treated fresh potato chips decreased 65.63% compared to the control.