Figure 6.
Acrylamide formation in crisps produced from 10 varieties of potato of French fry and crisping types, as indicated. The potatoes were produced by commercial growers in the United Kingdom in 2009 and placed in long‐term storage. The graph shows the results for potatoes sampled in November 2009 (short‐term storage; blue bars) and July 2010 (long‐term storage; red bars). Plotted using data from Halford et al. (2012). The interaction between month (storage time), type and variety factors had a significant (p = .039) effect on acrylamide formation (Halford et al., 2012). The current Benchmark Level for acrylamide in potato crisps (750 μg kg−1 (ppb)) (European Commission, 2017) is indicated