Abstract As part of an overall programme aimed at reducing the acrylamide content of crisps, this paper explores the impact of hot-washing on potato slice sugar concentration during industrial scale manufacture. We investigated cold-washing as an alternative to hot-washing, hot-wash residence time and temperature to optimise sugar removal and therefore reduce the potential for high acrylamide levels after frying. Due to the variable nature of potatoes, an extensive variability study was performed to determine confidence boundaries of results. It was found that the cold-wash unit removed on average 21% of the initial sugar content. In the hot-wash the current operational residence time of 3.5 minutes at 70 °C gave a sugar reduction of 27.5%, which could be increased to 48.5% if residence time is extended to 5 minutes. Hot-wash temperatures of 40 °C - 60 °C were found to increase glucose and fructose content and therefore the potential for acrylamide formation. A “double cold-wash” was trialled and proved to be as successful as hot-washing at 70 °C for all but the highest sugar potatoes, challenging the current operational process and offering the potential for major energy savings.

中文翻译：

---

马铃薯脆片生产中热洗的操作注意事项

摘要 作为旨在降低薯片丙烯酰胺含量的总体计划的一部分，本文探讨了在工业规模生产过程中热洗对马铃薯切片糖浓度的影响。我们研究了冷洗作为热洗、热洗停留时间和温度的替代方案，以优化糖的去除，从而降低油炸后丙烯酰胺含量高的可能性。由于马铃薯的可变性，进行了广泛的变异性研究以确定结果的置信界限。结果表明，冷洗装置平均去除了 21% 的初始糖含量。在热洗中，目前在 70 °C 下的操作停留时间为 3.5 分钟，糖减少了 27.5%，如果停留时间延长到 5 分钟，糖减少可以增加到 48.5%。发现 40 °C - 60 °C 的热洗温度会增加葡萄糖和果糖的含量，从而增加丙烯酰胺形成的可能性。对“双冷洗”进行了试验并证明，对于除含糖量最高的土豆以外的所有土豆，其效果与在 70°C 下热洗一样成功，挑战了当前的操作流程，并提供了大量节能的潜力。