title: Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.
abstract: In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also influence the formation of AA and HMF. Meanwhile, the formation of HMF has significant correlation with the formation of AA in reconstituted potato chips. A typical exponential growth curve was observed by plotting AA levels vs HMF content which were all determined under different heating condition: [Formula: see text]. The model could be used as a tool for estimating the formation of AA when the content of HMF was known.
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun, China 130062.
authors.forename: YuTian
authors.initials: Y
authors.lastname: Miao
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun, China 130062.
authors.forename: HuanJie
authors.initials: H
authors.lastname: Zhang
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun, China 130062.
authors.forename: LuLu
authors.initials: L
authors.lastname: Zhang
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun, China 130062.
authors.forename: SiJia
authors.initials: S
authors.lastname: Wu
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun, China 130062.
authors.forename: YiJia
authors.initials: Y
authors.lastname: Sun
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun, China 130062.
authors.forename: Yu
authors.initials: Y
authors.lastname: Shan
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun, China 130062.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Yuan
keywords: 5-hydroxymethylfurfural (HMF); Acrylamide (AA); Reconstituted potato chips; Water activity