Effects of different applications during the process on the formation of acrylamide in potato chips

This study presents an experimental and statistical examination of different process applications in the production process of the acrylamide level in potato chips to which consumers are exposed. In the first stage, slice washing temperature, frying temperature and frying time were determined as factors that could affect the acrylamide level. Considering industrial practices, three different slice washing temperatures (30, 60 and 90 ˚C), frying temperature (175, 180 and 185 ˚C) and frying time (175, 185 and 195 s) were determined for the study. The L27 orthogonal array of the Taguchi method, which has been successfully applied in the analysis of multiple parameters, was used as the experimental design. In the study, acrylamide, moisture, fat, L*, α* and b* values were measured as output parameters. S/N ratio and variance analysis method were used to determine the optimum values of process parameters for the minimum amount of acrylamide. When these analyzes were examined, the most ideal process parameters for acrylamide were obtained as 90 ˚C slice washing temperature, 175 ˚C frying temperature and 175 sec frying time. For color analysis values, 30˚C slice washing temperature, 175 ˚C frying temperature and 175 sec frying time were found. For the amount of moisture, 90 ˚C slice washing temperature, 185 ˚C frying temperature and 195 sec frying time were obtained, and for the fat amount, 30 ˚C slice washing temperature, 185˚C frying temperature and 175 sec frying time were obtained. When the variance analysis results are examined, the most effective process parameters are frying temperature with 37.45%, 49.68% and 60.26% for acrylamide, moisture and L* values, respectively, and frying with 40.50%, 44.19% and 45.15% for α*, b* and fat values, respectively. It has been observed that there is a duration. As a result of the study, the amount of acrylamide was reduced while preserving the quality properties of the chips using the Taguchi analysis method.