Development and experimental validation of a frying model to estimate acrylamide levels in French fries

Palazoglu T. K., Goekmen V.

JOURNAL OF FOOD SCIENCE, vol.73, no.3, 2008 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 73 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1750-3841.2008.00676.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: acrylamide, French fries, frying model, COMPONENTS AFFECTING ACRYLAMIDE, POTATO CRISPS, TEMPERATURE, STORAGE, CHROMATOGRAPHY, ASPARAGINE, PARAMETERS, FRUCTOSE, VARIETY, BAKING
  • Hacettepe University Affiliated: Yes

Abstract

In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels In French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic parameters of acrylamide obtained with a sugar-asparagine model system were incorporated within the model. The effect of reducing sugar content (0.3 to 2.15 g/100 g dry matter), strip thickness (8.5 x 8.5 mm and 10 x 10 mm), and frying time (3,4, 5, and 6 min) and temperature (150, 170, and 190 degrees C) on resultant acrylamide level in French fries was Investigated both numerically and experimentally. The model appeared to closely estimate the acrylamide contents, and thereby way potentially save considerable time, money, and effort during the stages of process design and optimization.