Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture

Phil Green; Gary Montague; Ged McNamara; Ben  Davies; Alberto  Fiore; Keith Sturrock; Moira Ledbetter; Ingo Hein; Sophie Mantelin; Brian Harrower; Malcolm Knott; Stan Higgins; Karen Stott

doi:10.1016/j.fbp.2022.11.010

Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture

Phil Green, Gary Montague, Ged McNamara, Ben Davies, Alberto Fiore, Keith Sturrock, Moira Ledbetter, Ingo Hein, Sophie Mantelin, Brian Harrower, Malcolm Knott, Stan Higgins, Karen Stott

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Abstract

This paper describes research efforts to improve the operation of industrial scale crisp fryers to ensure that product quality targets are exceeded. The work described was undertaken within a project whose aim is to minimise the acrylamide formation arising during processing operations. The existing fryer temperature control scheme was found to be sub-optimal from an acrylamide perspective and involved considerable operator intervention, particularly at fryer start-up. A new temperature control system was designed and implemented to overcome the shortcomings of the existing strategy. Fryer temperature and crisp moisture were regulated effectively through gas flow and dwell time modifications. Interactions between loops were compensated for and start-up was automated to reduce the impact of operator-to-operator variation. The resulting scheme was found to deliver much-improved temperature control which will lead to a resultant decrease in acrylamide formation.

Original language	English
Pages (from-to)	177-188
Number of pages	12
Journal	Food and Bioproducts Processing
Volume	137
Issue number	1
Early online date	5 Dec 2022
DOIs	https://doi.org/10.1016/j.fbp.2022.11.010
Publication status	Published - 1 Jan 2023

Bibliographical note

Funding Information:
The contribution of all MCAP2 consortium members to the work is gratefully acknowledged. This research was funded in whole or in part by Innovate UK [Ref# 103946 ]. For the purpose of Open Access, the author has applied a Creative Commons Attribution (CC BY) public copyright licence to any Author Accepted Manuscript (AAM) version arising from this submission. Due to the commercially sensitive nature of the research, participants of this study did not agree for their data to be shared publicly, so supporting data is not available.

Publisher Copyright:
© 2022 The Author(s)

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title = "Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture",

abstract = "This paper describes research efforts to improve the operation of industrial scale crisp fryers to ensure that product quality targets are exceeded. The work described was undertaken within a project whose aim is to minimise the acrylamide formation arising during processing operations. The existing fryer temperature control scheme was found to be sub-optimal from an acrylamide perspective and involved considerable operator intervention, particularly at fryer start-up. A new temperature control system was designed and implemented to overcome the shortcomings of the existing strategy. Fryer temperature and crisp moisture were regulated effectively through gas flow and dwell time modifications. Interactions between loops were compensated for and start-up was automated to reduce the impact of operator-to-operator variation. The resulting scheme was found to deliver much-improved temperature control which will lead to a resultant decrease in acrylamide formation.",

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AU - Green, Phil

AU - Montague, Gary

AU - McNamara, Ged

AU - Davies, Ben

AU - Fiore, Alberto

AU - Sturrock, Keith

AU - Ledbetter, Moira

AU - Hein, Ingo

AU - Mantelin, Sophie

AU - Harrower, Brian

AU - Knott, Malcolm

AU - Higgins, Stan

AU - Stott, Karen

N1 - Funding Information: The contribution of all MCAP2 consortium members to the work is gratefully acknowledged. This research was funded in whole or in part by Innovate UK [Ref# 103946 ]. For the purpose of Open Access, the author has applied a Creative Commons Attribution (CC BY) public copyright licence to any Author Accepted Manuscript (AAM) version arising from this submission. Due to the commercially sensitive nature of the research, participants of this study did not agree for their data to be shared publicly, so supporting data is not available. Publisher Copyright: © 2022 The Author(s)

PY - 2023/1/1

Y1 - 2023/1/1

N2 - This paper describes research efforts to improve the operation of industrial scale crisp fryers to ensure that product quality targets are exceeded. The work described was undertaken within a project whose aim is to minimise the acrylamide formation arising during processing operations. The existing fryer temperature control scheme was found to be sub-optimal from an acrylamide perspective and involved considerable operator intervention, particularly at fryer start-up. A new temperature control system was designed and implemented to overcome the shortcomings of the existing strategy. Fryer temperature and crisp moisture were regulated effectively through gas flow and dwell time modifications. Interactions between loops were compensated for and start-up was automated to reduce the impact of operator-to-operator variation. The resulting scheme was found to deliver much-improved temperature control which will lead to a resultant decrease in acrylamide formation.

AB - This paper describes research efforts to improve the operation of industrial scale crisp fryers to ensure that product quality targets are exceeded. The work described was undertaken within a project whose aim is to minimise the acrylamide formation arising during processing operations. The existing fryer temperature control scheme was found to be sub-optimal from an acrylamide perspective and involved considerable operator intervention, particularly at fryer start-up. A new temperature control system was designed and implemented to overcome the shortcomings of the existing strategy. Fryer temperature and crisp moisture were regulated effectively through gas flow and dwell time modifications. Interactions between loops were compensated for and start-up was automated to reduce the impact of operator-to-operator variation. The resulting scheme was found to deliver much-improved temperature control which will lead to a resultant decrease in acrylamide formation.

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JO - Food and Bioproducts Processing

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Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture

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