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Reduction of acrylamide level in french fries by employing a temperature program during frying.
J Agric Food Chem. 2008 Aug 13; 56(15):6162-6.JA

Abstract

In this study, the effect of employing an oil temperature program during frying on the acrylamide content of French fries was investigated. The frying conditions that could lead to lower acrylamide levels in French fries were first simulated by means of an experimentally validated frying model. Then, experiments were conducted to test the simulated conditions in real frying process. Different time/temperature combinations (4 min at 170 degrees C, 2 min at 170 degrees C + 2 min at 150 degrees C, 1 min at 170 degrees C + 3 min at 150 degrees C, 1 min at 190 degrees C + 3 min at 150 degrees C) were employed for frying potato strips (8.5 x 8.5 x 70 mm), and the resultant acrylamide levels were determined with a gas chromatography-mass spectrometry (GC-MS) method. The results indicated that acrylamide levels in French fries can be reduced by half if the final stage of the frying process employs a lower oil temperature. Therefore, the method appears to be an effective way of controlling the acrylamide level in the final product.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Palazoglu TK
Department of Food Engineering, University of Mersin, 33343 Ciftlikkoy, Mersin, Turkey.
Gökmen V
No affiliation info available

MeSH

AcrylamideAsparaginaseCarbohydratesChromatography, High Pressure LiquidFood HandlingGas Chromatography-Mass SpectrometryHot TemperatureSolanum tuberosumTime Factors

Pub Type(s)

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

Language

eng

PubMed ID

18624439

Citation

Palazoglu, T Koray, and Vural Gökmen. "Reduction of Acrylamide Level in French Fries By Employing a Temperature Program During Frying." Journal of Agricultural and Food Chemistry, vol. 56, no. 15, 2008, pp. 6162-6.
Palazoglu TK, Gökmen V. Reduction of acrylamide level in french fries by employing a temperature program during frying. J Agric Food Chem. 2008;56(15):6162-6.
Palazoglu, T. K., & Gökmen, V. (2008). Reduction of acrylamide level in french fries by employing a temperature program during frying. Journal of Agricultural and Food Chemistry, 56(15), 6162-6. https://doi.org/10.1021/jf073046l
Palazoglu TK, Gökmen V. Reduction of Acrylamide Level in French Fries By Employing a Temperature Program During Frying. J Agric Food Chem. 2008 Aug 13;56(15):6162-6. PubMed PMID: 18624439.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduction of acrylamide level in french fries by employing a temperature program during frying. AU - Palazoglu,T Koray, AU - Gökmen,Vural, Y1 - 2008/07/15/ PY - 2008/7/16/pubmed PY - 2008/9/30/medline PY - 2008/7/16/entrez SP - 6162 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 15 N2 - In this study, the effect of employing an oil temperature program during frying on the acrylamide content of French fries was investigated. The frying conditions that could lead to lower acrylamide levels in French fries were first simulated by means of an experimentally validated frying model. Then, experiments were conducted to test the simulated conditions in real frying process. Different time/temperature combinations (4 min at 170 degrees C, 2 min at 170 degrees C + 2 min at 150 degrees C, 1 min at 170 degrees C + 3 min at 150 degrees C, 1 min at 190 degrees C + 3 min at 150 degrees C) were employed for frying potato strips (8.5 x 8.5 x 70 mm), and the resultant acrylamide levels were determined with a gas chromatography-mass spectrometry (GC-MS) method. The results indicated that acrylamide levels in French fries can be reduced by half if the final stage of the frying process employs a lower oil temperature. Therefore, the method appears to be an effective way of controlling the acrylamide level in the final product. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18624439/Reduction_of_acrylamide_level_in_french_fries_by_employing_a_temperature_program_during_frying_ L2 - https://doi.org/10.1021/jf073046l DB - PRIME DP - Unbound Medicine ER -