Acrylamide in industrial potato crisp manufacturing: A potential tool for its reduction
- Submitting institution
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Teesside University
- Unit of assessment
- 12 - Engineering
- Output identifier
- 9932460
- Type
- D - Journal article
- DOI
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10.1016/j.lwt.2020.109111
- Title of journal
- LWT
- Article number
- 109111
- First page
- -
- Volume
- 123
- Issue
- -
- ISSN
- 0023-6438
- Open access status
- Compliant
- Month of publication
- -
- Year of publication
- 2020
- URL
-
-
- Supplementary information
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- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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5
- Research group(s)
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-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- Acrylamide results from high temperature processing of some food products. Concerns of acrylamide being a potential carcinogen led to research on the analysis of data from potato crisp manufacturing. Data from raw potatoes, processing line settings and final acrylamide were assessed using machine learning approaches, alongside fundamental food science insight. This enabled an understanding of where high acrylamide levels were reflected in the data and corrective action possible and where further, more detailed analysis was required. This evidence laid the foundation for an Innovate UK grant (94447-562636) realising acrylamide reductions and forms the basis for an Impact Case Study.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -