Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries

Gokmen V., Palazoglu T. K., Senyuva H. Z.

JOURNAL OF FOOD ENGINEERING, vol.77, no.4, pp.972-976, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 77 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.jfoodeng.2005.08.030
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.972-976
  • Keywords: acrylamide, frying, French fries, surface temperature, core temperature, MAILLARD REACTION, POTATO, PRODUCTS, VARIETY, COLOR
  • Hacettepe University Affiliated: Yes


This paper investigates the effect of frying time and temperature on acrylamide formation in the surface and core regions of French fries. Surface and core temperatures of the potato strip were monitored during frying at 150, 170 and 190 degrees C. The core temperature did not exceed 103-104 degrees C within 9 min of frying regardless of the frying temperature, whereas the temperatures attained in the surface were much higher. The results showed that there was a large difference between the acrylamide concentrations of the surface and the core regions. Acrylamide content of the surface was found to be 72, 2747 and 6476 ng/g after frying for 9 min at 150, 170 and 190 degrees C, respectively. The core was free of acrylamide after frying for 9 min at 150 and 170 degrees C, while only 376 ng/g of acrylamide was formed at 190 degrees C. Although the surface temperature did not exceed 120 degrees C during 9 min of frying at 150 degrees C, formation of acrylamide at this temperature suggests that the temperature need not be higher than 120 C for acrylamide to form. (c) 2005 Elsevier Ltd. All rights reserved.