Assessment of microwave pretreatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices

Abstract

The effect of microwave power levels, frying time, and temperature on mass transfer and acrylamide formation during deep-fat frying of carrot slices was determined.Maximum and minimum moisture loss were measured, respectively, in control samples fried at 170°C for 4 min and samples pretreated with microwave at 7 W/g power and fried at 150°C for 2 min. The highest (0.69 g/g) and lowest (0.42 g/g) oil uptake were observed in control samples fried at 150°C for 4 min and samples pretreated with microwave at 7 W/g power and fried at 150°C for 2 min, respectively. The effective moisture diffusion and activation energy ranged from 4.84 × 10 −10 to 15.41 × 10 −10 m 2 /s and from 6.47 to 11.75 kJ/mol, respectively. The highest (19.83 µg/kg) and the lowest (<4.67 µg/kg) amount of acrylamide formation were, respectively, measured in control and in microwave pretreated samples (with 7 W/g power for 3 min and fried at 150°C for 2 min).Novelty impact statement: Using microwaves as a pretreatment could significantly reduce oil uptake and acrylamide formation in carrot samples. A reduction in acrylamide was observed in this study after increasing the microwave thermal power from 3 to 7 W/g. Some studies have shown that the acrylamide content increases by increasing the thermal power of the microwave. This study reports that the acrylamide content is a function of the processing time, and the increasing thermal power of the microwave reduces the acrylamide content in short processes.

Mathematical modeling of thin‐layer drying kinetics and moisture diffusivity study of apple slices using infrared conveyor‐belt dryer

“…Table 4 shows the activation energy and D 0 at all thicknesses examined. The ( E a ) ranged between 19.02 and 29.83 kJ/mol at various investigational settings, which is within the acceptable range of ( E a ) for the majority of goods (12.7–110 kJ/mol) (Shirazi et al., 2022; Tuly et al., 2023). At every level of infrared radiation magnitude, activation energy values rose as airflow velocity surged between 0.5 and 1.5 m/s.…”

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

“…Due to this reason, it is recommended that the food processors producing frozen‐fried potato fries using MW thawing must strictly indicate it in frying instruction. On other hand, a lowest (4.6 μg/kg) acrylamide formation was reported for MW‐treated deep fried carrot slices, compared with 19.8 μg/kg in untreated fries (Shirazi et al., 2022).…”

“…To mitigate the occurrence of acrylamide during the frying process, it is advised to thoroughly cleanse the carrot pieces and subsequently subject them to a high-power MW pretreatment. (Shirazi et al, 2022) Corn grits Vacuum-MW: 60 The raw unsalted pistachio roasted by the IF method exhibited the highest concentration of acrylamide, whereas the MW method resulted in a lower amount of acrylamide. (Asadi et al, 2020) Sorghum MW roasting: 300, 450, and 600 W for 5, 10, and 15 min 2740.19 When samples were roasted at 300 and 450 W, no acrylamide was detected.…”