Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD ENGINEERING, cilt.93, sa.2, ss.172-176, 2009 (SCI-Expanded)
The amount of acrylamide lost through water vaporization during frying of potatoes was quantified in this study. Water vapor was condensed by a cold trap, and then analyzed for acrylamide content. Acrylamide content of potato samples was also determined. In order to assess the thermal effect on acrylamide formation, surface and internal temperatures of potato samples were measured during frying. Effect of frying oil temperature (150 degrees C, 170 degrees C, and 180 degrees C). time (1, 3, and 5 min) and surface area-to-volume ratio (strips, cubes, and discs) on both acrylamide level of potato samples and the evaporated acrylamide was investigated. The percentage ratio of the amount of acrylamide lost by evaporation ranged between 0.7 and 1.8 during frying of potato at temperatures ranging between 150 degrees C and 180 degrees C. Based on these results it is concluded that although a fraction of the acrylamide formed during frying is removed with vaporizing water, it appears to be insignificant. The results, on the other hand, indicated that air exposure to acrylamide could be a concern from the viewpoint of risk assessment for a group of people working on frying operations. (C) 2009 Elsevier Ltd. All rights reserved.