Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes
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- 作者：Hui-Tsung Hsua ; Ming-Jen Chenb ; chenmj2000@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Tzu-Ping Tsengb ; Li-Hsin Chengb ; Li-Jen Huangb ; Tai-Sheng Yehc
- 关键词：Acrylamide ; French fries ; Fried oil ; Air ; Kinetic model ; Evolved gas analysis
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：669-678
- 全文大小：608 K
文摘
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Acrylamide formation in fried potato is distributed in three phases: French fries, frying oil, and air.
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Thermal decomposition of acrylamide is not significant during frying.
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Considering the total acrylamide amount in three phases, a lumped kinetic model was proposed.
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A high acrylamide level in air imply that occupational exposure to acrylamide via inhalation may be a hazard for fast-food workers.