Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips

BACKGROUND: In conventional manufacturing of potato chips, achieving an extremely low moisture content (2% by weight) in the final product necessitates prolonged exposure of potato slices to high oil temperatures. This promotes acrylamide formation and causes an exponential increase in acrylamide level toward the end of the frying process. In this regard, frying potato slices partially in hot oil followed by a radio-frequency (RF) drying treatment to selectively heat the remaining moisture appears to be a viable approach in terms of limiting acrylamide formation.