Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes

Abstract

Abstract The paper describes the effect of different factors influencing the concentration of acrylamide in deep‐fat fried potato products. In French fries the amount of acrylamide increased with the temperature as well as the frying time, especially at temperatures higher than 175 °C. The increase of acrylamide with the time followed a linear function, whereas a non‐linear relationship was given with the temperature of frying. As a result, a reduction of the processing temperature led to lower concentrations of acrylamide in the product. Both, oil type and silicon oil as antifoaming agents had no significant influence upon the acrylamide concentration in the food. The variety of potatoes had a strong effect on the acrylamide concentration in potato crisps and French fries. The investigation showed a significant correlation (r = 0.73) between the concentration of acrylamide and reducing sugars in raw potatoes, and no significant correlation with the asparagine concentration. The storage temperature of the raw material had an effect on the acrylamide concentration in the product. Lowering of the storage temperature from 8 to 4 °C resulted in an increase of the concentration of reducing sugars in the raw material, which led to a higher potential of acrylamide formation in the products. The experiments showed that the acrylamide concentration of French fries depended on the surface‐to‐volume ratio (SVR).