| Issue |
OCL
Volume 10, Number 4, Juillet-Août 2003
|
|
|---|---|---|
| Page(s) | 297 - 303 | |
| Section | Problématiques actuelles dans le domaine de l’analyse des oléagineux et des corps gras | |
| DOI | https://doi.org/10.1051/ocl.2003.0297 | |
| Published online | 15 July 2003 | |
Deep frying: the role of water from food being fried and acrylamide formation
1
Chemisches Untersuchungsamt Hagen, Pappelstrasse 1, D-58099
Hagen, Germany
2
SPK Consultancy Services, 14 Holmemoor Drive, Sonning, Reading, RG4 6TE, United Kingdom
a
gertz@cua-hagen.de
b
spkochhar--99@yahoo.co.uk
The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amounts of diglycerides. This effect may be caused by moisture escaping from food that has an enhancing effect on the heat transfer. It was noticed that if the moisture in the frying operation was bound by special adsorbents, the acrylamide content could be reduced by more than 50%. The effects of several additives like citric acid on the formation of acrylamide during frying of chips were also investigated. The mechanism of acrylamide formation in fried foods is discussed to explain these findings.
Key words: acrylamide / deep-frying / polar material / moisture
© John Libbey Eurotext 2003
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