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. 2009;60(2):121-4.

[The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips]

[Article in Polish]
Iwona Gielecińska  1 , Hanna Mojska, Katarzyna Małecka
Affiliations
  • PMID: 19803440
Free article

[The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips]

[Article in Polish]
Iwona Gielecińska et al. Rocz Panstw Zakl Hig. 2009.
Free article

Erratum in

  • Rocz Panstw Zakl Hig. 2009;60(3):234. Wałecka, Katarzyna [corrected to Małecka, Katarzyna]

Abstract

The aim of our study was to examine influence of thermal processing conditions on acrylamide concentration in potato chips ready to eat which were preparing from different varieties of pre-cooked potato chips. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in potato chips ready to eat ranged from 292 to 1534 microg/kg. We found the lowest acrylamide content in potato chips preparing in microwave oven and the highest in the same potato chips fried in deep fryer. We didn't find significant correlation between the acrylamide level in potato chips ready to eat and the colour intensity of products and temperature of thermal processing.

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