Acrylamide in industrial potato crisp manufacturing: A potential tool for its reduction

This paper considers the potential for identifying industrial manufacturing conditions that will lead to high acrylamide formation in potato crisp manufacture. Considering the available historical industrial processing data, initial tests were undertaken to identify the degree of variability and confidence in the data. Following data visualisation which indicated data ‘fingerprints’ characteristic of high acrylamide, Partial Least Squares (PLS)...