Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries

Gökmen, Vural; Palazoğlu, T. Koray; Şenyuva, Hamide Z.

doi:10.1016/j.jfoodeng.2005.08.030

Cited by 140 publications

(122 citation statements)

References 10 publications

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“…Acrylamide which forms because of heat treatment on high temperatures (120°C) of food containing carbohydrates and protein, is not a compound naturally found in foods [4] . There are many studies indicating that acrylamide forms in many foods such as potato chips, French fries, bread, biscuits, cakes, cereals, coffee, cocoa, roasted nuts and cornflakes, because of production conditions [5,6,7,8] . There are many major and minor pathways causing acrylamide formation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts

Süvari¹,

Okur²,

Öksüz³

2017

IOSR JESTFT

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Section: Introductionmentioning

confidence: 99%

Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts

Süvari¹,

Okur²,

Öksüz³

2017

IOSR JESTFT

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“…Del análisis de regresión no se consiguió ningún modelo que prediga el comportamiento de las variables aceptabilidad de color, L, a, b. Las variables poseen un alto grado de coeficiente de determinación (R2 = 0.90, R2 adj =0.80). De la figura 2 observamos que tanto la temperatura como el tiempo son variables significativas al 5% Además Gökmen et al (2006) demuestran que la coloración oscura en gran medida se debe a la acrilamida formada durante la fritura de patatas en la superficie y en las regiones cercanas a la superficie, donde se alcanzan las temperaturas más altas durante el proceso de fritura. Utilizando Statistica 8.0 y con los datos de la Tabla 1, se obtuvo el Análisis de Regresión.…”

Section: Resultados Y Discusiónunclassified

Influence of Temperature and Time Fried Potato (Solanum tuberosum) variety Yungay in the color measured by computer vision

et al. 2013

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Influencia de la temperatura y tiempo de fritura de papa (Solanum tuberosum) variedad Yungay en el color medido por visión computacionalInfluence of Temperature and Time Fried Potato (Solanum tuberosum) RESUMENEn el presente trabajo se evaluó el efecto de la temperatura y tiempo de fritura de papa, en la calidad sensorial del color, utilizando análisis de aceptabilidad y métodos de superficie de respuesta para determinar el color óptimo de los tratamientos y luego establecer rangos de características del color L, a, b mediante visión computacional. Las variables seleccionadas en el proceso fueron: tiempo entre 200 y 1200 s y temperatura de fritura entre 130 y 200 °C. Para la aceptabilidad se utilizó un panel de jueces no entrenados, por medio de la prueba hedónica se evaluó el atributo de color. Posteriormente se analizó estadísticamente los resultados mediante el método de superficie de respuesta a un nivel de significancia del 5%. La mejor combinación de tiempo de fritura y temperatura de fritura resulto ser la de 700 segundos y 165 ºC. Palabras clave: Papa, Fritura, Tiempo, Temperatura, Color y Visión Computacional. ABSTRACTIn this study, we evaluated the effect of temperature and time of frying potatoes in the sensory quality of color, using analysis of acceptability and response surface methods to determine the optimal color treatments and then set ranges. The variables selected in the process were: time (200 -1200 s) and frying temperature (130-200 ºC). For acceptability used a panel of judges untrained through hedonic test evaluated the color attribute. Then the results were analyzed statistically using the response surface method to a novel of significance of 5%. The best combination of frying time and frying temperature turned out to be the 700 seconds and 165 ° C.

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“…[ [126][127][128] Cooking time has a linear effect on acrylamide formation at a given temperature thereby frying time should be as short as possible to prepare organoleptic accepted food. Overcooking should be avoided.…”

Section: Precautionary Practice Referencementioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries

Cited by 140 publications

References 10 publications

Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts

Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts

Influence of Temperature and Time Fried Potato (Solanum tuberosum) variety Yungay in the color measured by computer vision

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

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