Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries
- 83 Downloads
The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven. Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to deep-oil frying. Microwave-fried French fries presented lower moisture and higher fat content than deep-oil fried potatoes. Concretely, microwave-fried potatoes presented values of moisture and texture more similar to potato chips than French fries, nonetheless with lower fat levels (less than 20 g/100 g wb) and acrylamide content (lower than 100 μg/kg wb) at the reference time. This study presents an alternative way of frying to address the production of healthier potato chips.
KeywordsMicrowave frying French fries Acrylamide Mass flows Food quality
The authors would like to thank the Universitat Politécnica de València for the PhD scholarship given to Mariola Sansano Tomás.
- AACC. (1995). Approved methods of the American association of cereal chemists (9th ed.). St. Paul: The Association.Google Scholar
- Biedermann, M., Noti, A., Biedermann-Brem, S., Mozzetti, V., & GROB, K. (2002). Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 93(6), 668–687.Google Scholar
- Datta, A. K. (1990). Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86(6), 47–53.Google Scholar
- Datta, A. K. (2001). Handbook of microwave technology for food application. CRC Press.Google Scholar
- Schiffmann, R. (2017). 7 - Microwave-assisted frying. In The microwave processing of foods (2nd edn, pp. 142–151). Sawston: Woodhead Publishing.Google Scholar
- Tang, J., Feng, H., & Lau, M. (2002). Microwave heating in food processing. In X.Young, J. Tang, C. Zhang, & W. Xin (Eds.), Advances in Agricultural Engineering (pp. 1–44). New York: Scientific Press.Google Scholar