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Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
J Food Sci. 2008 Apr; 73(3):E109-14.JF

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 may potentially save considerable time, money, and effort during the stages of process design and optimization.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Palazoğlu TK
Department of Food Engineering, University of Mersin, 33343, Ciftlikkoy, Mersin, Turkey. koray_palazoglu@mersin.edu.tr
Gökmen V
No affiliation info available

MeSH

AcrylamideAsparagineConsumer Product SafetyCookingFood ContaminationFood HandlingFood TechnologyGas Chromatography-Mass SpectrometryHot TemperatureHumansKineticsMaillard ReactionMathematicsModels, TheoreticalSolanum tuberosumTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18387104

Citation

Palazoğlu, T K., and V Gökmen. "Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries." Journal of Food Science, vol. 73, no. 3, 2008, pp. E109-14.
Palazoğlu TK, Gökmen V. Development and experimental validation of a frying model to estimate acrylamide levels in French fries. J Food Sci. 2008;73(3):E109-14.
Palazoğlu, T. K., & Gökmen, V. (2008). Development and experimental validation of a frying model to estimate acrylamide levels in French fries. Journal of Food Science, 73(3), E109-14. https://doi.org/10.1111/j.1750-3841.2008.00676.x
Palazoğlu TK, Gökmen V. Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries. J Food Sci. 2008;73(3):E109-14. PubMed PMID: 18387104.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development and experimental validation of a frying model to estimate acrylamide levels in French fries. AU - Palazoğlu,T K, AU - Gökmen,V, PY - 2008/4/5/pubmed PY - 2008/5/10/medline PY - 2008/4/5/entrez SP - E109 EP - 14 JF - Journal of food science JO - J Food Sci VL - 73 IS - 3 N2 - 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 may potentially save considerable time, money, and effort during the stages of process design and optimization. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18387104/Development_and_experimental_validation_of_a_frying_model_to_estimate_acrylamide_levels_in_French_fries_ DB - PRIME DP - Unbound Medicine ER -