Modeling and validation of local acrylamide formation in a model food during frying

Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration

“…1), similarly to what reported in Carrieri et al (2009), except for the rectangular geometry and the much greater extension of the process bath. The potato chunk (being equipped with two probes in the related experiment) is almost surfacing in the bath.…”

“…Similarly, some food engineering research has been recently presented on AA-forming processes, but with a focus on average parameters only Gökmen and Palazoglu, 2008). In this framework, process modeling has a fundamental importance, and can help to establish sounder knowledge when it emphasizes on both local and transient food features (Carrieri et al, 2007(Carrieri et al, , 2009. In this regard, computational fluid dynamics (CFD) models help gaining knowledge of critical processing variables, to improve the product safety and quality for generalized and particular process configurations alike.…”

“…Realistic transfer exchanges are inherently considered and the adoption of empirical (averaged) heat transfer coefficient is limited. The employed approach is similar to what presented in Carrieri et al (2007Carrieri et al ( , 2009, but this time an electrically operated frying process, with much larger oil/sample ratio, has been exploited. A sensitivity analysis was brought forth to verify the influence of some important operating parameters, including geometry, on the average concentration of AA in the processed food, to show directions for industrial processes optimization.…”

Acrylamide Formation during the Frying of Beef Burger: Effect of Temperature and Time

“…Acrylamide has been classified as a probable carcinogen by the International Agency for Research on Cancer [1]. It is formed through Maillard reaction (MR) in many starch-rich foods [2].…”

“…The mechanisms of acrylamide formation were deeply investigated [7,8], and the significant role of 3-aminopropionamide as reaction intermediate was elucidated [9,10]. Effective factors on the acrylamide formation such as cooking period, frying temperature, humidity, and amount of precursors for Maillard reaction, have been reported previously [1,4,6,10]. Since food products containing meat are also prone to acrylamide production, the aim of the current study was to investigate the effect of two important parameters (frying temperature and frying time) on the amount of produced acrylamide in fried beef burger.…”