Study of making Potato Chips local kalosi variety with pre-treatment

Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions.

BACKGROUND Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. RESULTS Results revealed that pota...

The science of pesticide-free potato chips.

Low-acrylamide French fries and potato chips

SUMMARY Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine s...

Performance Evaluation of Anaerobic-Aerobic Treatment for the Wastewater of Potato Processing Industry: A Case Study of a Local Chips Factory

A study was conducted to assess the performance of anaerobic-aerobic treatment system of a local potato processing industry. The wastewater treatment plant (WWTP) consisted of primary treatment, upflow anaerobic sludge blanket (UASB), activated sludge process (ASP) and secondary clarifier. The study analyzed the physical, chemical and biochemical parameters of the influent (raw sewage) as well ...

modern surgical techniques in treatment of patients with cleft lip & cleft palate

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