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Kinetic modelling of acrylamide formation during the frying of potato chips.
Food Chem. 2021 Aug 01; 352:129305.FC

Abstract

The effect of potato tuber composition, frying time and temperature on acrylamide formation in potato chips was investigated and a mathematical model of the kinetics of acrylamide formation is provided. Moisture-temperature-time profiles were obtained for potato slices during frying to enable the determination of the 'effective' reaction time by identifying the critical moisture content (6% dwb) for acrylamide formation to commence and using dehydration curves to calculate subsequent frying time to finished product moisture content. The chemical kinetic model conformed to the following rate equation over a one hundred-fold range of acrylamide concentrations: d[acryl]dt=k1glucoseasn+k6[fructose][asn][TAA] where [TAA] represents total amino acid concentration. The timescale of the frying process meant that the chemical reactions were all in their initial rate phase. Kinetic parameters confirm that the fructose-dependent reaction (caramelization) contributes twice as much acrylamide as the reaction of glucose (Maillard reaction).

Authors+Show Affiliations

Department of Applied Sciences, University of Northumbria at Newcastle, Newcastle City Campus, Ellison Place, Newcastle upon Tyne, Tyne and Wear NE1 8ST, UK.PepsiCo International Ltd, Beaumont Park, 4 Leycroft Road, Leicestershire LE4 1ET, UK.PepsiCo International Ltd, Beaumont Park, 4 Leycroft Road, Leicestershire LE4 1ET, UK.Department of Applied Sciences, University of Northumbria at Newcastle, Newcastle City Campus, Ellison Place, Newcastle upon Tyne, Tyne and Wear NE1 8ST, UK. Electronic address: Georgios.koutsidis@northumbria.ac.uk.PepsiCo International Ltd, Beaumont Park, 4 Leycroft Road, Leicestershire LE4 1ET, UK.PepsiCo International Ltd, Beaumont Park, 4 Leycroft Road, Leicestershire LE4 1ET, UK.School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33691208

Citation

Knight, Matthew, et al. "Kinetic Modelling of Acrylamide Formation During the Frying of Potato Chips." Food Chemistry, vol. 352, 2021, p. 129305.
Knight M, McWilliam S, Peck S, et al. Kinetic modelling of acrylamide formation during the frying of potato chips. Food Chem. 2021;352:129305.
Knight, M., McWilliam, S., Peck, S., Koutsidis, G., Chope, G., Puddephat, I., & Wedzicha, B. (2021). Kinetic modelling of acrylamide formation during the frying of potato chips. Food Chemistry, 352, 129305. https://doi.org/10.1016/j.foodchem.2021.129305
Knight M, et al. Kinetic Modelling of Acrylamide Formation During the Frying of Potato Chips. Food Chem. 2021 Aug 1;352:129305. PubMed PMID: 33691208.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Kinetic modelling of acrylamide formation during the frying of potato chips. AU - Knight,Matthew, AU - McWilliam,Simon, AU - Peck,Sarah, AU - Koutsidis,Georgios, AU - Chope,Gemma, AU - Puddephat,Ian, AU - Wedzicha,Bronislaw, Y1 - 2021/02/18/ PY - 2020/07/09/received PY - 2021/02/02/revised PY - 2021/02/03/accepted PY - 2021/3/11/pubmed PY - 2021/3/11/medline PY - 2021/3/10/entrez KW - Acrylamide KW - Infusion blanching KW - Kinetic modelling KW - Potato chips KW - Potato crisps SP - 129305 EP - 129305 JF - Food chemistry JO - Food Chem VL - 352 N2 - The effect of potato tuber composition, frying time and temperature on acrylamide formation in potato chips was investigated and a mathematical model of the kinetics of acrylamide formation is provided. Moisture-temperature-time profiles were obtained for potato slices during frying to enable the determination of the 'effective' reaction time by identifying the critical moisture content (6% dwb) for acrylamide formation to commence and using dehydration curves to calculate subsequent frying time to finished product moisture content. The chemical kinetic model conformed to the following rate equation over a one hundred-fold range of acrylamide concentrations: d[acryl]dt=k1glucoseasn+k6[fructose][asn][TAA] where [TAA] represents total amino acid concentration. The timescale of the frying process meant that the chemical reactions were all in their initial rate phase. Kinetic parameters confirm that the fructose-dependent reaction (caramelization) contributes twice as much acrylamide as the reaction of glucose (Maillard reaction). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33691208/Kinetic_modelling_of_acrylamide_formation_during_the_frying_of_potato_chips_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(21)00310-1 DB - PRIME DP - Unbound Medicine ER -