A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries

Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Balagiannis, D., Higley, J., Smith, G., Wedzicha, B. and Mottram, D. (2012) A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry, 60 (36). pp. 9321-9331. ISSN 0021-8561 doi: 10.1021/jf302415n

Abstract/Summary

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multi-stage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets where they are finish fried. The initial blanching, treatment in glucose solution and par-frying steps are crucial since they determine the levels of precursors present at the beginning of the finish frying process. In order to minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat and color were monitored at time intervals during the frying of potato strips which had been dipped in varying concentrations of glucose and fructose during a typical pretreatment. A mathematical model of the finish-frying was developed based on the fundamental chemical reaction pathways, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide, and accurately predicted the acrylamide content of the final fries.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/29040
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	American Chemical Society
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