Health/Nutrition/Food Safety, Processing, Research

Radio-frequency drying slashes acrylamide in potato chips: Study

Using radio-frequency to dry partially fried potato chips can limit acrylamide formation, finds research. The study published in the Journal of Science of Food and Agriculture investigated how much impact radio-frequency post-drying had on limiting the potential carcinogen in potato chips. Researchers from two Turkish universities found that frying potato slices partially in hot oil followed by a radio-frequency (RF)[Read More...]

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