Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries

Tuta, Sezin; Palazoğlu, T. Koray; Gökmen, Vural

doi:10.1016/j.jfoodeng.2009.10.020

Cited by 25 publications

(14 citation statements)

References 31 publications

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“…f BDL = below detection limit. factors, such as portion size and oil volume of fryer (product/oil ratio) and thawing practice, influence the temperature-time profile of frying oil (Fiselier et al, 2006;Grob et al, 2003;O'Connor, Fisk, Smith, & Melton, 2001;Taiwo, Baik, & Farinu, 2007;Tuta et al, 2010). Apparently, these factors need to be also controlled to further reduce the variation in acrylamide in French fries prepared under real food service establishment conditions.…”

Section: Resultsmentioning

confidence: 99%

“…Although frying instruction on the packaging commonly recommended not to thaw the frozen par-fried potatoes to obtain crispier French fries (Lou, 2005;Products, 2009), instruction to thaw frozen par-fried potato strips was given based on literature. Tuta, Palazoǧlu, and Gökmen (2010) showed that a shorter frying time was needed for the thawed potato strips (using microwave thawing) than for the unthawed potato strips and the formation of acrylamide was reduced by 89% with good quality attributes of French fries. The food handlers were asked to fry three servings of French fries.…”

Section: Measurements and Observation Datamentioning

confidence: 99%

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Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

et al. 2012

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Section: Resultsmentioning

confidence: 99%

Section: Measurements and Observation Datamentioning

confidence: 99%

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

et al. 2012

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“…The frozen potato strips were prethawed using microwaves which results in the significant reduction of acrylamide level in French fries. 156 Microwave Drying of Food Materials. Microwaveassisted heating combined with conventional heating can be used as a dehydration technique for drying of fruits and vegetables.…”

mentioning

confidence: 99%

Microwave material processing—a review

2011

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Microwave heating is caused by the ability of the materials to absorb microwave energy and convert it to heat. This article represents a review on fundamentals of microwave heating and their interaction with materials for various applications in a comprehensive manner. Experimental studies of single, multimode, and variable frequency microwave processing were reviewed along with their applications. Modeling of microwave heating based on Lambert's law and Maxwell's electromagnetic field equations have also been reviewed along with their applications. Modeling approaches were used to predict the effect of resonances on microwave power absorption, the role of supports for microwave heating, and to determine the nonuniformity on heating rates. Various industrial applications on thermal processing have been reviewed. There is tremendous scope for theoretical and experimental studies on the athermal effects of microwaves. Some of the unresolved problems are identified and directions for further research are also suggested.

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“…In the previous section (5.1) processing parameters affecting oil uptake are well explained. Moreover, the potato chips or French fries fried at high temperature exhibit lower oil content . Oil absorption and textural attributes of potato crisps also depend upon the type of oil used during frying …”

Section: Oil Uptake and Quality Attributesmentioning

confidence: 99%

Oil Uptake by Potato Chips or French Fries: A Review

Arslan

Zhang

Shi

et al. 2018

Euro J Lipid Sci & Tech

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The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has stimulated the scientific work on the issue of fat uptake during frying. The main objective of this review article is to summarize the latest efforts to reduce the oil absorption without deteriorating the organoleptic characteristics, precisely explain the mechanism, frying medium quality, and selection, different parameters involved in oil absorption and to address problems of the potato chips industry. Major oil uptake reduction techniques described in literature are use of different frying methods, coating with a hydrocolloid and use of pretreatments before frying process. Practical Application: High oil uptake in fried food is a cause of concern and people are getting health conscious day by day. So, this review article may help the potato chips industry to produce potato chips with low oil content. Furthermore, it will serve as a guidance document for industry to save some of the costs incurred in purchase of frying oil, which tend to be an expensive commodity. The relationship between frying and health risks emphasized the need to work on oil uptake reduction strategies. This review article provides a guidance for consumer and potato products industries about various oil uptake mechanisms, frying medium selection criteria, lowering strategies for oil absorption, and addresses various issues related to the potato chips industry.

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Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries

Cited by 25 publications

References 31 publications

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

Microwave material processing—a review

Oil Uptake by Potato Chips or French Fries: A Review

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