The objecive of this study is to develop a method of determination for acrylamide in fried potato chips by high performance liquid chromatography (HPLC). The acrylamide in potato chips was extracted by 0.1 % formic acid in water and cleaned up by centrifugation, freezing and solid phase extraction, then analyzed by HPLC. The analysis conditions are as follows water acetonitrile-0.1 % acetic liquor (98.9:1:0.1, V/V/V) as mobile phase, flow rate 0.2 ml/min, injection volumn 20μl ,retention time 8.4 min, wavelength 202 nm and column oven temperature 26 ℃. The limit of detection of this method is below 10 ng/g, the recovery is higher than 70%, and the relative standard deviation is below 20%.

This paper studied the effects of variety,temperature,and the thickness of chitosan on fresh-cut potato about chromatism(E),polyphenoloxidase(PPO)and content of total sugar.The L9(34)orthogonal design was used in this experiment.Range analysis was then employed to optimize the process conditions from the test result.The results of analysis showed that the best variety was Atlantic,the second was Favorita,the third was Zhongshu No.3 and the temperature lower the preservation effect was better in the three temperatures of cold storage(0℃,4℃,8℃)and the best thickness was 1.0% in the three of chitosan.As a conclusion,the best treatment was the fresh-cut potato of Atlantic treated with 1.0%chitosan film in 0℃ refrigerate.The shelf life could reach to six days.

China has abundant potato resource but low utilization.To use resources and make consumers especially younger content,base on orthogonal design and single factor experiment,the results demonstrated that the best color retention agent was D-AA(0.5%)+MA(1.5%)+CaCl2(0.1%),immersing time is 50 minutes,scalding 3 minutes at 100℃,the best drying condition was 40 minutes at 85℃,the best frying condition was 180℃ during 40s.

The oil content of potato chips produced by traditional deep-fry technique arrived at 30% and more,therefore,it is necessary to decrease the oil content of potato chips.The objective of this work was to determine the effect of pre-drying treatment over the quality of products(crispness,color and oil content) during producing low oil content potato chips by microwave baking.The trials indicated that we could decrease the oil content of potato chips by microwave baking(the oil content below 20%) and get the semi-manufactured pro-ducts which contain different water through the pre-drying treatment after blanching.when air-dry temperature was at 85℃,Pre-drying time influenced the quality of potato chips,such as crispness,color and oil content.Potato chips pre-dried 35min had the greatest crispness.longer pre-drying time,lighter color of potato chips had.Generally,the oil content of product was decreased by the increasing of pre-drying time.

Consistent evidence suggested that acrylamide is formed in starch-rich foodstuffs during mailard reaction. However, information regarding the influence of related parameters on acrylamide formation is scarce. We investigated the impact of frying temperature and heating time, the content of reducing sugar and amino acid of fresh potatoes, the citric acid content of the blanch juice used for blanching fresh potato slices, the moisture of potato crisps which would be fried, antioxdants and accumulative time being used for frying of the oil used. Acrylamide content was determined by high performance liquid chromatography(HPLC). Processing under the same conditions, the high content of reducing sugar and amino acid in fresh potatoes caused high acrylamide content in the products; With same material and post processing, acrylamide content consistently increased with increasing temperature and processing times; Lower pH value of potato juice caused a decreasing of acrylamide level; And acrylamide content decreased as the moisture of potato slices decreased gradually; While adding antioxidants such as BHT and TBHQ to the frying oil and using different oil did not markedly influence the acrylamide content of the product potato chips.

The objective of this work was to determine the effects of some treatments over the quality of products (crispness, color and oil content) during processing low oil content potato chips by microwave baking. The trials indicated that the oil content of potato chips by microwave baking can be reduced below 20%, while immersed in salty water prior to pre-drying treatment (1.5%～2.0% concentration of salty water, immersion time 5 min), or covered with soy milk powder on the surface of potato chips prior oil basting, all can decrease the oil content of potato chips and increase their crispness. Besides, covering with a proper dosage of soy milk powder can give potato chips favorable color. The right dosage of soy milk powder is 6 %. However, freezing treatment prior to pre-drying treatment can darken the products' color but show little effect on crispness or oilc ontent.