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) drying treatment to selectively heat the remaining moisture successfully limited acrylamide formation. Acrylamide levels were 32% lower in chips that had been fried for 80 seconds and 26% less for chips fried for 95 seconds. More