Kinetics of acrylamide formation in potato chips

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Title: Kinetics of acrylamide formation in potato chips
Author: Granda, Claudia Esthela
Abstract: Acrylamide is considered a carcinogen in animals and a possible carcinogen in humans . It has been found in starch rich foods cooked at high temperatures . Vacuum frying (10 Torr ) was studied as a possible alternative to reduce acrylamide formation in potato chips . Seven potato cultivars were analyzed to determine their influence on acrylamide formation during traditional and vacuum frying . The White Rose cultivar produced the highest level of acrylamide during both traditional and vacuum frying . Vacuum frying (10 Torr , 118oC , 8 min ) produced chips with lower acrylamide content than those produced under traditional frying (165oC , 4 min ) for all cultivars . The cultivar Atlantic was used to determine the kinetics of acrylamide formation during traditional and vacuum frying at different temperatures because it is a good chipping cultivar and it was the most abundant in the lab . Acrylamide accumulation under vacuum frying was modeled using first -order kinetics , and during traditional frying it was modeled using the logistic kinetic model . The behavior of the kinetics of acrylamide content in potato chips fried under the two processes was different mainly due to the different temperatures used . During traditional frying , higher temperatures areused (150oC to 180oC ) and acrylamide after some time is produced but also starts degrading , producing a constant level of acrylamide content at longer times . During vacuum frying (10 Torr ) , acrylamide increased exponentially (but at lower levels ) for all frying times . The effect of potato components was studied by infusing leached potato slices with predetermined amounts of glucose and asparagine . Increasing glucose and asparagine content in the slices increased the acrylamide content in the potato chips . Color could not be used as an indication of acrylamide content , since potato chips with similar color had very different acrylamide concentrations .
URI: http : / /hdl .handle .net /1969 .1 /3970
Date: 2006-08-16

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Kinetics of acrylamide formation in potato chips. Available electronically from http : / /hdl .handle .net /1969 .1 /3970 .

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