Volume Measurement Method of Potato Chips

Measurement of Acrylamide in Potato Chips by Portable FTIR Analyzers

Acrylamide is a compound that forms in french fries, potato chips, cereal, bread and coffee when they are fried, roasted or baked. The formation is dependent on cooking conditions, for example, high temperature over-cooking of fried chips results in very high levels of acrylamide. The substance, which forms from the reaction of sugar and amino acids in food, is reported to be a likely human car...

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...

Quantitation of acrylamide in potato chips by hplc-ms

A method of reversed-phase liquid chromatography coupled with mass spectrometry (LC-MS) in combination with a stable isotope dilution assay was used to quantify acrylamide in potato chips. This in-house procedure was evaluated for precision, and accuracy. LC-MS revealed as a cost-effective and robust technique for acrylamide analysis in potato chips. Acrylamide formation was studied during deep...

Computer Vision Classification of Potato Chips by Color

In this research the automatic classification of commercial potato chips by computer vision was studied. The general objective was to design a tool that would be able to classify objectively potato chips according to their color in different categories. For this purpose, sensory measurements of color in 100 potato chips were correlated with the corresponding objective measurements obtained by c...