Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.

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.