Patent ID: 8110240

Claim:
A method for reducing acrylamide formation in thermally processed foods, said method comprising the steps of: a) removing between 85% and 95% of a potato peel from a plurality of potatoes to make a plurality of peeled potatoes; b) slicing said peeled potatoes to make a plurality of potato slices; c) frying said potato slices at ambient pressure to a moisture content of between about 1.3% to about 2.0% by weight to make a plurality of fried potato slices; d) identifying defective potato slices by analyzing each of said fried potato slices for a potato defect known to be characteristic of a level of acrylamide more than twice the acrylamide level of a non-defective potato slice thermally processed under the same conditions; and e) routing said defective potato slices to a waste stream.