Method for reducing acrylamide formation in thermally processed foods

A method for reducing acrylamide formation in thermally processed foods, said method comprising the steps of:

• a) providing a plurality of raw potato slices having an initial moisture level prior to cooking of at least 4% by weight;
• b) par-frying said raw potato slices in cooking oil having a temperature above about 120° C. until said raw potato slices have a par-fried moisture level ranging from about 3% by weight to about 10% by weight, thereby forming a plurality of par-fried potato slices;
• and
• c) cooking said par-fried potato slices at less than about 120° C. until said par-fried potato slices have a final moisture level ranging from about 1% by weight to about 2% by weight, thereby forming a plurality of potato chips having a reduced acrylamide concentration.

A method for reducing acrylamide formation in thermally processed foods, said method comprising the steps of:

• a) providing a plurality of potato-based pieces having an initial moisture level prior to cooking of at least 4% by weight;
• b) baking said potato-based pieces at a temperature above about 120° C. until said potato-based pieces have an intermediate moisture level ranging from 4% by weight to 10% by weight, thereby forming a plurality of partially baked pieces;
• and
• c) oven-drying said partially baked pieces at less than about 120° C. until said partially baked pieces have a final moisture level ranging from about 1% by weight to about 3% by weight, thereby forming a plurality of potato chips having a reduced acrylamide concentration.

A method for reducing acrylamide formation in thermally processed foods, said method comprising the steps of:

• a) providing a plurality of raw potato slices having an initial moisture level prior to cooking of at least 4% by weight;
• b) par-frying said raw potato slices in cooking oil having a temperature above about 120° C. until said raw potato slices have a par-fried moisture level ranging from about 3% by weight to about 10% by weight, thereby forming a plurality of par-fried potato slices;
• and
• c) vacuum frying said par-fried potato slices at less than about 140° C. until said par-fried potato slices have a final moisture level ranging from about 1% by weight to about 2% by weight, thereby forming a plurality of potato chips having a reduced acrylamide concentration.