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首页> 外文期刊>Journal of food engineering >Measurement Of Evaporated Acrylamide During Frying Of Potatoes: Effect Of Frying Conditions And Surface Area-to-volume Ratio
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Measurement Of Evaporated Acrylamide During Frying Of Potatoes: Effect Of Frying Conditions And Surface Area-to-volume Ratio

机译：马铃薯油炸期间蒸发丙烯酰胺的测定：油炸条件和表面积/体积比的影响

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摘要

The amount of acrylamide lost through water vaporization during frying of potatoes was quantified in this study. Water vapor was condensed by a cold trap, and then analyzed for acrylamide content. Acrylamide content of potato samples was also determined. In order to assess the thermal effect on acrylamide formation, surface and internal temperatures of potato samples were measured during frying. Effect of frying oil temperature (150℃, 170 ℃, and 180℃), time (1, 3, and 5 min) and surface area-to-volume ratio (strips, cubes, and discs) on both acrylamide level of potato samples and the evaporated acrylamide was investigated. The percentage ratio of the amount of acrylamide lost by evaporation ranged between 0.7 and 1.8 during frying of potato at temperatures ranging between 150 ℃ and 180 ℃. Based on these results it is concluded that although a fraction of the acrylamide formed during frying is removed with vaporizing water, it appears to be insignificant. The results, on the other hand, indicated that air exposure to acrylamide could be a concern from the viewpoint of risk assessment for a group of people working on frying operations.
机译：在这项研究中，量化了马铃薯油炸过程中因水汽蒸发而损失的丙烯酰胺量。水蒸气通过冷阱冷凝，然后分析丙烯酰胺含量。还测定了马铃薯样品中的丙烯酰胺含量。为了评估对丙烯酰胺形成的热效应，在油炸过程中测量了马铃薯样品的表面和内部温度。煎炸油温度（150℃，170℃和180℃），时间（1、3和5分钟）和表面积/体积比（条，方块和圆盘）对马铃薯样品的丙烯酰胺含量的影响并研究了蒸发的丙烯酰胺。在150℃至180℃的温度下油炸马铃薯时，蒸发损失的丙烯酰胺的百分比在0.7至1.8之间。基于这些结果，可以得出结论，尽管在油炸过程中形成的丙烯酰胺部分已被汽化的水去除，但这似乎并不重要。另一方面，结果表明，从风险评估的角度来看，空气暴露于丙烯酰胺对于一群从事煎炸作业的人来说可能是一个问题。

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