Abstract
The effect of microwave power levels, frying time, and temperature on mass transfer and acrylamide formation during deep-fat frying of carrot slices was determined. Maximum and minimum moisture loss were measured, respectively, in control samples fried at 170°C for 4 min and samples pretreated with microwave at 7 W/g power and fried at 150°C for 2 min. The highest (0.69 g/g) and lowest (0.42 g/g) oil uptake were observed in control samples fried at 150°C for 4 min and samples pretreated with microwave at 7 W/g power and fried at 150°C for 2 min, respectively. The effective moisture diffusion and activation energy ranged from 4.84 × 10−10 to 15.41 × 10−10 m2/s and from 6.47 to 11.75 kJ/mol, respectively. The highest (19.83 µg/kg) and the lowest (<4.67 µg/kg) amount of acrylamide formation were, respectively, measured in control and in microwave pretreated samples (with 7 W/g power for 3 min and fried at 150°C for 2 min). Novelty impact statement Using microwaves as a pretreatment could significantly reduce oil uptake and acrylamide formation in carrot samples. A reduction in acrylamide was observed in this study after increasing the microwave thermal power from 3 to 7 W/g. Some studies have shown that the acrylamide content increases by increasing the thermal power of the microwave. This study reports that the acrylamide content is a function of the processing time, and the increasing thermal power of the microwave reduces the acrylamide content in short processes.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have