Factors affecting the concentration of acrylamide during deep-fat frying of potatoesThe paper describes the effect of different factors influencing the concentration of acrylamide in deep-fat fried potato products. In French fries the amount of acrylamide increased with the temperature as well as the frying time, especially at temperatures higher than 175 7C. The increase of acrylamide with the time followed a linear function, whereas a non-linear relationship was given with the temperature of frying. As a result, a reduction of the processing temperature led to lower concentrations of acrylamide in the product.Both, oil type and silicon oil as antifoaming agents had no significant influence upon the acrylamide concentration in the food.The variety of potatoes had a strong effect on the acrylamide concentration in potato crisps and French fries. The investigation showed a significant correlation (r = 0.73) between the concentration of acrylamide and reducing sugars in raw potatoes, and no significant correlation with the asparagine concentration. The storage temperature of the raw material had an effect on the acrylamide concentration in the product. Lowering of the storage temperature from 8 to 4 7C resulted in an increase of the concentration of reducing sugars in the raw material, which led to a higher potential of acrylamide formation in the products.The experiments showed that the acrylamide concentration of French fries depended on the surface-to-volume ratio (SVR).

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The workshop of the European Commission and the Confederation of the Food and Drink Industries of the European Union (CIAA) held in March 2006 in Brussels, Belgium, discussed the key knowledge and achievements in the mitigation of acrylamide. This paper presents the progress made by the potato sector and identifies areas for future research. Because of the important contribution of potato products to acrylamide intake, it is an area that has received much attention. The discovery of the method of formation and the role of reducing sugars meant that long-standing knowledge in respect of sugar and fry colour could be used to identify methods of mitigation. Improvement in parameters such as (1) potato variety, (2) potato storage temperature, (3) process control (thermal input, pre-processing), (4) final preparation, and (5) colour have all contributed to a significant overall reduction in the average acrylamide content in French fries and potato crisps (termed 'chips' in the USA). There is evidence that the limit of reduction that these measures can offer for crisps has now been approached, but clearly more can be done for French fries and roasted potato products. The use of asparaginase offers potentially significant reduction in certain prefabricated potato products. More research is required into new potato varieties and the agronomical factors that influence the levels of asparagine and sugars in potatoes.

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