Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.
Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been considered. The results obtained from the monitoring of acrylamide by frying French fries indicated that acrylamide is distributed in three phases: French fries, frying oil, and air. From the evolved gas analysis of acrylamide and the measured concentration profile of the total acrylamide amount present in these phases, the kinetic behaviour for acrylamide formation does not obey the commonly used model of two-step consecutive reactions during frying, while a lumped kinetic model was proposed for the total acrylamide amount. Moreover, a high acrylamide level in air was observed, implying that, apart from consumers of French fries, fast-food restaurant workers are potentially subject to occupational hazards from acrylamide inhalation.
Department of Health Risk Management, China Medical University, 91 Hsueh-Shih Road, Taichung 40402, Taiwan.
Hui-Tsung
HT
Hsu
Department of Occupational Safety and Hygiene, Fooyin University, 151 Chin-Hsueh Rd., Ta-Liao Dist., Kaohsiung 83102, Taiwan. Electronic address: chenmj2000@yahoo.com.
Ming-Jen
MJ
Chen
Department of Occupational Safety and Hygiene, Fooyin University, 151 Chin-Hsueh Rd., Ta-Liao Dist., Kaohsiung 83102, Taiwan.
Tzu-Ping
TP
Tseng
Department of Occupational Safety and Hygiene, Fooyin University, 151 Chin-Hsueh Rd., Ta-Liao Dist., Kaohsiung 83102, Taiwan.
Li-Hsin
LH
Cheng
Department of Occupational Safety and Hygiene, Fooyin University, 151 Chin-Hsueh Rd., Ta-Liao Dist., Kaohsiung 83102, Taiwan.
Li-Jen
LJ
Huang
Department of Food Science and Nutrition, Meiho University, 23 Ping-Kuang Rd., Nei-Pu, Pingtung 91202, Taiwan.
Tai-Sheng
TS
Yeh
D020106:Acrylamide / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D057140:Fast Foods / Q000032:analysis*; D006358:Hot Temperature; D007700:Kinetics; D010938:Plant Oils / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*
D010938:Plant Oils; D020106:Acrylamide
Acrylamide; Air; Evolved gas analysis; French fries; Fried oil; Kinetic model