Method for reducing acrylamide

by Staff
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Processors can manipulate washing and cooking operations to reduce acrylamide levels in thermally processed foods. For example, washing modifications can increase time and temperature and add components such as calcium chloride and L-cysteine to the wash water. Cooking can be divided into a higher-temperature first heating step and a lower-temperature second heating step to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.