When frying the chips to the same final moisture content
(1.5% 0.3% wb), the reduction of frying temperature from 180 °C
to165 °C, from 165 °C to 150 °C, and from 180 °C to 150 °C, decreased
the acrylamide content by about 23%, about 36%, and
about 51%, respectively. When lowering the oil temperature from
190 °C (not shown) to 165 °C and to 150 °C, the reductions in acrylamide
content were 63% and 76%, as reported by Pedreschi and
others (2004) and Haase and others (2003), respectively.
1.8% 0.3% (wb) (150 °C); 0.98% 0.1% (wb) (165 °C);
0.45% 0.03% (180 °C). The chips were overfried by 120 s when
fried at 165 °C and by 60 s at 180 °C to illustrate the effect of frying
time/temperature on the acrylamide formation of potato chips
fried in the traditional fryer.