title: Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design.
abstract: Acrylamide is a carcinogenic compound which is produced as a result of thermal processing of food materials such as French fries, cereals and meat products. In this study the effects of four different parameters on the level of produced acrylamide in two types of beef burgers during the frying was investigated. Each parameter was used in three levels (temperature at 170, 190, and 210 °C; frying time at 5, 6, and 7 min and meat level at 30, 60, and 85%, and also three types of oil, corn, canola and sunflower). Taguchi's L9 design was applied to carry out the experiments. While temperature and meat level indicated more effect on the production of acrylamide in the studied samples, type of oil did not show any significant effects at all. Frying time (within the range studied here) showed minor contribution on the acrylamide level produced during the frying.
authors.affiliation: Department of Food Science and Technology, Faculty of Agricultural Engineering, Ferdowsi University of Mashhad, Mashhad, Iran.
authors.forename: Samaneh
authors.initials: S
authors.lastname: Ghasemian
authors.affiliation: Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering, University of Tehran, Karaj, Iran.
authors.forename: Karamatollah
authors.initials: K
authors.lastname: Rezaei
authors.affiliation: Department of Chemical Engineering, Faculty of Chemical Engineering, Tarbiat Modares University, P.O. Box 14115-143, Tehran, Iran.
authors.forename: Reza
authors.initials: R
authors.lastname: Abedini
authors.affiliation: Department of Food Science and Technology, Faculty of Agricultural Engineering, Ferdowsi University of Mashhad, Mashhad, Iran.
authors.forename: Hashem
authors.initials: H
authors.lastname: Poorazarang
authors.affiliation: Department of Animal Science, Faculty of Agricultural Engineering, University of Tehran, Karaj, Iran.
authors.forename: Fatemeh
authors.initials: F
authors.lastname: Ghaziani
keywords: Acrylamide; Beef burger; Frying time; Meat level; Taguchi’s design; Temperature