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Influence of the frying temperature on acrylamide formation in French fries

Fiselier, K ; Bazzocco, D ; Gama-Baumgartner, F ; Grob, K

European food research & technology, 2006-02, Vol.222 (3-4), p.414-419 [Periódico revisado por pares]

Heidelberg: Springer

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  • Título:
    Influence of the frying temperature on acrylamide formation in French fries
  • Autor: Fiselier, K ; Bazzocco, D ; Gama-Baumgartner, F ; Grob, K
  • Assuntos: acrylamides ; Biological and medical sciences ; deep fat frying ; duration ; Fat industries ; flavor ; Food industries ; food quality ; food safety ; French fries ; fryers ; Fundamental and applied biological sciences. Psychology ; hardness ; Potatoes ; Solanum tuberosum ; Temperature ; temporal variation ; texture
  • É parte de: European food research & technology, 2006-02, Vol.222 (3-4), p.414-419
  • Notas: http://dx.doi.org/10.1007/s00217-005-0046-6
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  • Descrição: It is well established that high oil temperatures during frying strongly increase acrylamide formation in French fries, but it is less clear, which temperature or rather which part of a temperature profile is relevant and if rules or regulatory measures should be established in respect of frying temperature, on which temperature they should refer. In most fryers, the oil temperature strongly drops on adding the potato sticks and may not fully recover up to the end of the frying process (depending on the amount of potato added in relation to the volume of oil and the heating power of the fryer). Since acrylamide is formed towards the end of frying, the temperature during the second half of the process is more important than that regulated by the thermostat. The profile of the frying temperature was optimized regarding product quality (crispness, flavor) and acrylamide formation. An initial temperature of 170-175 °C dropping to 140-145 °C and a virtually isothermal frying at 160 °C resulted in products of similar quality and acrylamide content. At initial temperatures below 160 °C and with main frying temperatures below 140 °C, crispness and the flavor of the French fries suffered: the sticks dried out and became oily. Isothermal frying at 167-170 °C resulted in approximately doubled acrylamide content compared to conditions that were optimal in respect of culinary quality and low acrylamide formation, showing that rules on the initial temperature alone are inadequate to ensure low acrylamide contents. Optimized fryers should program temperature: allowing an initial temperature drop, but then efficiently heating to prevent the temperature dropping below a given limit; after the end of frying, the initial temperature must be restored before frying the next portion.
  • Editor: Heidelberg: Springer
  • Idioma: Italiano;Inglês;Alemão
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