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 |
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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 | |
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)