Heat and Control: Acrylamide in food

Ever since Swedish scientists discovered acrylamide in food in the early 2000s, there has been growing concerns over the potential negative impact it could have on people’s health, and some regulatory bodies have been looking at ways to restrict acrylamide levels in consumer products.

Acrylamide is a carcinogenic chemical which resides in starchy products like potatoes and forms when they are cooked at temperatures higher than 120 degrees Celsius. This chemical reaction is caused by the Maillard Process, when sugars and amino acids are released from the food and create the chemical known as acrylamide.

The overall role of such equipment

Peeled and washed potatoes are supplied in measured quantities by upstream equipment and delivered to the E-FLO infeed chute. The rotating E-FLO wheel transports the potatoes through the processing area as a compact packed bed through a water bath.

Processing has to take place in a water bath for the electrical pulses to influence the product as desired. After a short exposure to the electric field pulses, to perforate the cell walls, the potatoes are lifted and discharged from the water bath by the continuing rotation of the wheel into the discharge chute.

The potato then continues down the production line where greater amounts of sugars and amino acids can be removed during the slicing and washing stages. E-FLO has seen excellent results for both potato chips and french fries, with a reduction in acrylamide of over 50 per cent, in some test cases.

Benefits of Electroporation with the E-FLO

Aside from reducing acrylamide and creating a healthier product, there are a number of benefits electroporation can offer to increase yields and offer a significant return on capital investment.

Less blanching

During the electroporation process, the tissue of the potato becomes more permeable, reducing the need and amount of time for blanching before cooking. This results in shorter preparation time and reduced water and energy usage.

Less wear and tear on slicing blades

Slicing thousands of potatoes daily can quickly result in dull slicer blades. The E-FLO, however softens the tissue of the potato, allowing the blades to slice between the cells of the potato rather than through them. This lessens the pressure and friction on your tools, which means less down time and longer equipment life.

Reduction in oil use

Slicing between the cells of the potato also produces a smoother chip surface. A smoother surface means the chip absorbs less oil, which, in the long run, can significantly reduce your oil expenditure.

Health Benefits

Pulsed electric field treatment can typically reduce the fat content of the final potato by two to three per cent. This is due to increased starch content in the outer cell layers of the potato slices and smoother surface after cutting, which enhances the oil drip off effect after frying.

Can be used across a variety of products

The E-FLO has the potential to work on a range of products, such as differing root vegetables, making them easier to process. Because the E-FLO softens the tissue of the raw product, different cutting technology can be used to create new shapes more easily.

How the equipment functions as part of a processing line

The introduction of the E-FLO and the Pulsed Electric Field Processing treatment of whole potatoes prior to slicing has been instrumental in reducing Acrylamide levels in finished potato chips.

The E-FLO can be integrated into any existing potato line in between the peeling and slicing stages of production, and providing invaluable production benefits through the line.

It will reduce capital costs for the producer and requires low voltage and minimal maintenance, resulting in optimised performance.

Considerations for potato processers when purchasing equipment for acrylamide reduction

Given the increasing costs of running a facility, with sky rocketing energy and water costs, processors need to complete their due diligence when investing in significant upgrades to their equipment.

The initial capital outlay can be prohibitive for some processors, however shortening payback periods and the many advantages and cost-savings that happen over the processing life of the equipment is encouraging more companies to invest.

Processors should work with a reputable company that will take a holistic view of their manufacturing line to ensure all components are fully integrated, whether a new build or a retrofit into an existing line.

They need to consider if the equipment has enough long term benefits to see a return on their investment, by offering the cost savings achieved through less blanching time, slicing blades staying sharper for longer and oil reduction.