Optimising operation parameters for increased product quality of processed potato

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The critical operation parameters for industrially produced Norwegian potato cakes, sous-vide potatoes (vacuum packed in plastic prior to cooking and cooling) and fried potatoes will be identified and optimised to reduce variation in product quality. Cri tical parameters to be investigated and controlled include the importance of starch gelatinisation and retrogradation in sous-vide and Norwegian potato cakes and glucose/fructose nivåer in raw potatoes prior to frying. The latter parameter is crucial to r educe the formation of acrylamide. On-line or at-line technologies/methods such as near-infra red and visible absorption spectroscopy will also be developed to monitor and control other critical parameters such as water, fat, colour and dry matter content in raw, semi-processed and end-product potatoes.