Effects of nitrogen treatments and processing conditions on acrylamide formation in potato chips or French fries

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dc.contributor.authorLiyanage, Dilumi Wathsala Kekulandala
dc.contributor.authorUniversity of Lethbridge. Faculty of Arts and Science
dc.contributor.supervisorYevtushenko, Dmytro P.
dc.contributor.supervisorLu, Zhen-Xiang
dc.date.accessioned2019-08-29T17:07:21Z
dc.date.available2019-08-29T17:07:21Z
dc.date.issued2019
dc.degree.levelMastersen_US
dc.description.abstractThe aim of this work was to examine the effect of frying conditions and blanching with different additives on the acrylamide content in potato chips. Furthermore, acrylamide formation in French fries was examined in relation to different nitrogen fertilization strategies and potato strip size. Frying potato slices at 160°C for 7 min mitigated the acrylamide formation in potato chips processed from Atlantic, Snowden and Vigor varieties by 84, 67 and 78%, respectively, compared to potato slices fried at 190°C for the same frying time. The most effective reduction (19-59%) was obtained when potato slices were blanched in distilled water for 5 min at 65ºC. This study showed that different nitrogen treatments can affect the formation of acrylamide in French fries and its precursor contents in potatoes. Decreasing the surface-to-volume ratio by creating thicker potato strips reduced acrylamide content in French fries processed from Russet Burbank, Ranger Russet, and Shepody varieties.en_US
dc.description.sponsorshipAgriculture and Agri-Food Canada, Alberta Innovatesen_US
dc.identifier.urihttps://hdl.handle.net/10133/5533
dc.language.isoen_USen_US
dc.proquest.subject0306en_US
dc.proquest.subject0359en_US
dc.proquestyesYesen_US
dc.publisherLethbridge, Alta. : Universtiy of Lethbridge, Department of Biological Sciencesen_US
dc.publisher.departmentDepartment of Biological Sciencesen_US
dc.publisher.facultyArts and Scienceen_US
dc.relation.ispartofseriesThesis (University of Lethbridge. Faculty of Arts and Science)en_US
dc.subjectacrylamide formationen_US
dc.subjectacrylamide precursors in potato tubersen_US
dc.subjectfried potato processingen_US
dc.subjectfried potato productsen_US
dc.subjecthigh temperature processingen_US
dc.subjectnitrogen fertilization strategiesen_US
dc.subjectDissertations, Academicen_US
dc.titleEffects of nitrogen treatments and processing conditions on acrylamide formation in potato chips or French friesen_US
dc.typeThesisen_US
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