Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries

Chan, Der-Sheng

doi:10.3390/foods9020200

Cited by 8 publications

(7 citation statements)

References 31 publications

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“…Deep fried potatoes are among the most popular of food products owing to their availability, convenience, price and taste [3]. Several researchers have developed mathematical models to describe the frying process of potatoes [4][5][6]. These models have been developed to describe heat and mass transfer mechanism for potato frying based on either single or two-phase systems.…”

Section: Introductionmentioning

confidence: 99%

Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field

Gholamibozanjani

Leong

Oey

et al. 2021

Foods

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Based on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface defined by the boiling temperature of water in a potato disc during frying. Two separate regions of the potato disc namely fried (crust) and unfried (core), were considered as heat transfer domains. A variable boiling temperature of the water in potato discs was required as an input parameter for the model as the water is evaporated during frying, resulting in an increase in the soluble solid concentration of the potato sample. Pulsed electric field (PEF) pretreatment prior to frying had no significant effect on the measured moisture content, thermal conductivity or frying time compared to potatoes that did not receive a PEF pretreatment. However, a PEF pretreatment at 1.1 kV/cm and 56 kJ/kg reduced the temperature variation in the experimentally measured potato center by up to 30%. The proposed heat and moisture transfer model based on unsteady state heat conduction successfully predicted the experimental measurements, especially when the equation was solved using the enthalpy method.

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Section: Introductionmentioning

confidence: 99%

Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field

Gholamibozanjani

Leong

Oey

et al. 2021

Foods

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“…Moreover, it is believed that not only heating temperature and time are the most important factors in the formation of hazardous compounds in foods. The heat treatment methods can also be responsible for food toxicant formation (their type and level) [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. In recent years, new technologies such as microwave heating have experienced increased popularity as alternatives to conventional processing methods having various applications in the food industry and foods prepared at home, by catering services or served in restaurants.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

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“…Temperature and time are the most important factors in the formation of acrylamide [28]. Most acrylamide is formed in the rst 8 to 10 minutes of cooking time [29] and with increasing cooking time, its production decreases [30]. But, it was also observed that the production of acrylamide increases with increasing cooking time [31].…”

Section: Discussionmentioning

confidence: 99%

“…Predictive models can largely estimate the factors in uencing acrylamide intake and the risk of cancer [21]. In this study, a set of factors, including the color of Tah-Dig [29], the type of oil consumed [3], the portion size [40], the type of Tah-Dig consumed [3,20], social class and education have the most power to predict cancer.…”

Section: Discussionmentioning

confidence: 99%

Fried Carbohydrate-rich Food as a Potential Source of Malondialdehyde and Acrylamide: a Consumption Pattern to Evaluate the Risk of Cancer in Population

Karimi¹,

Goudarzi²,

Pourmehdi³

et al. 2021

Preprint

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Background: Tah-Dig (A food rich in carbohydrate that is highly fried) is one of the most popular and tasty Persian food. However, toxic compounds such as malondialdehyde (MDA) and acrylamide are vastly formed in Tah-Dig. The purpose of this study was to investigate the cooking and consumption pattern, intake frequency, acrylamide and malondialdehyde content of Tah-Dig in Iranian population. Methods. The content of acrylamide consumption in population was measured by LC-MS/MS and the MDA in cooking oils used to prepare Tah-Dig was also quantified. Data mining was used to investigate the relationship between the influential factors and Incremental Lifetime Cancer Risk (ILCR). Results. The most consumed type of Tah-Dig among Iranians is Tah-Dig of bread. The highest amount of acrylamide consumed by population was found in potatoes Tah-Dig. The highest MDA content was detected in canola frying oil. Conclusions. Considering data mining analysis, it was shown that the most influential factors related to ILCR are a cumulative factors of Tah-Dig color, portion size, Tah-Dig type, oil type, and the level of education.

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Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries

Cited by 8 publications

References 31 publications

Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field

Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field

Effect of Microwave Heating on the Acrylamide Formation in Foods

Fried Carbohydrate-rich Food as a Potential Source of Malondialdehyde and Acrylamide: a Consumption Pattern to Evaluate the Risk of Cancer in Population

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