Koklamaz Esra, Palazoğlu T Koray, Kocadağlı Tolgahan, Gökmen Vural
Department of Food Engineering, Mersin University, 33343, Ciftlikkoy, Mersin, Turkey.
J Sci Food Agric. 2014 Aug;94(10):2002-8. doi: 10.1002/jsfa.6516. Epub 2014 Jan 7.
In conventional manufacturing of potato chips, achieving an extremely low moisture content (2% by weight) in the final product necessitates prolonged exposure of potato slices to high oil temperatures. This promotes acrylamide formation and causes an exponential increase in acrylamide level toward the end of the frying process. In this regard, frying potato slices partially in hot oil followed by a radio-frequency (RF) drying treatment to selectively heat the remaining moisture appears to be a viable approach in terms of limiting acrylamide formation.
RF post-drying of partially fried potato slices resulted in lower acrylamide levels (80.4 ng g(-1) for control, 59.4 ng g(-1) for RF post-dried potato slices partially fried for 95 s, 54.8 ng g(-1) for RF post-dried potato slices partially fried for 80 s). This process modification also led a to 12% reduction in oil content in the final product. According to instrumental analysis results, RF post-dried samples had lower hardness and a slightly lower degree of browning in comparison to control. No significant difference (α = 0.05) was found between samples in terms of sensory characteristics.
Results demonstrate that RF post-processing may be an effective strategy for minimising acrylamide levels of potato chips without adversely affecting quality attributes.
在传统薯片制造过程中，要使最终产品达到极低的水分含量（重量的2%），需要将土豆片长时间暴露在高温油中。这会促进丙烯酰胺的形成，并导致在油炸过程接近尾声时丙烯酰胺含量呈指数级增长。在这方面，先将土豆片在热油中进行部分油炸，然后进行射频（RF）干燥处理以选择性地加热剩余水分，似乎是一种限制丙烯酰胺形成的可行方法。
对部分油炸的土豆片进行射频后干燥处理后，丙烯酰胺含量降低（对照组为80.4 ng g⁻¹，部分油炸95秒后进行射频后干燥的土豆片为59.4 ng g⁻¹，部分油炸80秒后进行射频后干燥的土豆片为54.8 ng g⁻¹）。这种工艺改进还使最终产品的含油量降低了12%。根据仪器分析结果，与对照组相比，射频后干燥的样品硬度较低，褐变程度略低。在感官特性方面，样品之间未发现显著差异（α = 0.05）。
结果表明，射频后处理可能是一种有效策略，可在不负面影响质量属性的情况下，将薯片的丙烯酰胺含量降至最低。
