Abstract
Acrylamide contents and color shifts in dry potato granules during direct heating in hot oil were investigated and the results modeled. Heating of potato powders suspended in hot oil enables an instantaneous temperature set in the whole sample with negligible internal heat transfer times. Using such an approach, a direct relationship between temperature and acrylamide formation can be established. Oil temperatures between 117 °C and 173 °C were applied and samples were analyzed after 10, 20, 30, 40, and 60 s of heating. For all temperatures, even after 20 s acrylamide contents raised significantly. A first order reaction kinetic considering formation reaction as well as elimination of acrylamide was applied. Measured acrylamide values which spread about three magnitudes were well fitted by this model. Also color shift (browning) of the powder can be characterized by a first order model. Calculated kinetic parameters can contribute to a prediction of acrylamide formation especially during short frying times, e.g. for fabricated chips or expanded snacks requiring less than 1 min of frying.
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