METHOD FOR REDUCTION OF ACRYLAMIDE FORMATION IN FOOD PRODUCTS HAVING UNDERGONE THERMAL TREATMENT

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. According to the proposed method, potatoes are peeled, sliced and fried till moisture content is equal to 1.3 wt % - 2.0 wt %. Defective potato slices are detected by way of analysing each slice for potato defects that are due to the level of acrylamide content therein exceeding that in non-defective potato slices having undergone thermal treatment under the same conditions more than twice. Defective potato slices are supplied into the wastes flow. ^ EFFECT: invention ensures manufacture of food products with significantly reduced acrylamide level. ^ 7 cl, 15 dwg, 3 tbl