Frying Time Research Articles

Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS

Abstract With chili and liquid beef tallow as the main raw materials, the processing conditions of chili flavor beef tallow were explored. Gas chromatograpy-ion mobility spectrometry (GC-IMS) was used to determine the volatile compounds in chili flavor beef tallow. The capsaicin and dihydrocapsaicin in chili flavor beef tallow were determined by high performance liquid chromatography (HPLC). The optimum technological conditions were determined, and the index of chromatic aberration, cholesterol was also determined. Based on GC-IMS analysis, 102 kinds of volatile compounds were detected, and the sample III (the ratio of solid–liquid was 1:5, the frying temperature was 120 °C, and the frying time was 15 min) performed better than other samples. The preparation of chili beef tallow improves its antioxidant activity and makes its aroma more intense and more in line with the taste of Chinese people, which provides a theoretical and practical basis for the development of spice beef tallow in the future.

Effect of processing conditions on some quality attributes of fried cassava-defatted peanut crackers

A 23 full factorial design was used to investigate the effect of steaming time, dough slice thickness and frying time on some quality attributes of fried cassava-defatted peanut crackers. The sample mixture (cassava starch-75% and defatted peanut flour-25%) was worked up to a moisture content of 40.85%, formed into a sausage-like shape, steamed (40 and 80 min) and then refrigerated at 5 °C for 18 h. Refrigerated dough were sliced into different thicknesses (1 and 2 mm), dried at 60 °C for 4 h and then fried at 170 °C for between 10-20 s. Fried samples were analyzed for moisture and oil contents, expansion, texture, and colour. The effect of the variables was analyzed using ANOVA of Design expert version 12 after which regression models and response surface plots were generated. Optimized samples were obtained and sensory analyses of the sample were conducted. The regression equations were evaluated and verified to be accurate with high determination of coefficient of between 0.87 and 0.99. Linear model terms of steaming time, slice thickness and frying time significantly (p<0.05) affect oil content and texture while interaction of steaming time and slice thickness significantly (p<0.05) affect oil content. The optimized process conditions to obtain high nutritious and healthier fried cassava – defatted peanut crackers were 80 min, 1.00 mm and 10.02 s for steaming time, dough slice thickness and frying time, respectively.

Identification of Recycled Cooking Oil by Varying Number of Au/GO Coated Fiber Optic’s Loop Ring

This study investigates the effect gold nanoparticles (Au)/graphene oxide (GO) coated fibre optics with various number of loop ring in identifying recycled cooking oil based on their frying time. Various layers of gold nanoparticles (AuNP) suspension were deposited onto the substrate via drop casting technique. Few material characterizations were performed such as Fourier Transform Infrared (FTIR) spectroscopy, Ultraviolet Visible (UV-Vis) spectroscopy and refractometer analysis. Three macrobending structures of Au/GO coated fiber optic’s loop ring such as single, double and triple loops with diameter of 1.5cm were formed to generate large area of evanescent field around the fibre and to excite surface plasmon polaritons due to the interaction between AuNPs and analytes. Cooking oil samples with different frying time such as 14 minutes, 28 minutes and 42 minutes were prepared as analytes. The FTIR analysis revealed some changes in the transmittance percent of some bands as well as some slight shifts in the exact position of the bands due to the different of fatty acid composition. As the Au/GO coated fibre optics were immersed into the samples, the penetration depths were obtained as 142.75nm and 168.91nm at operating wavelengths of λ=1310nm and λ=1550nm, respectively. By using 1550nm operating wavelength due to its greater penetration depth than 1310nm, triple loop rings fibre optics coated with two layers of AuNP and one layer of GO exhibits a linear consistency with maximum sensitivity up to 69.17% due to the formation of large evanescent field around the loop area and intense SPP excitation.

Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation

AbstractFlavor is a decisive sensory characteristic to determine the popularity of French fries (FF). To investigate the effect of prolonged deep‐frying using various oils on volatiles formation of FF, the FF were prepared in the palm oil (PO), soybean oil (SO), and high‐oleic rapeseed oil (RO) for 24 hours intermittent frying. The effect of oil types was found to be more significant than the frying time on the volatiles of FF indicated from the clusters of the fried FF by chemometric analysis. A total of 26 key aroma‐active compounds were identified by aroma extract dilution analysis, in which aldehydes were predominant. The FF fried in SO revealed higher desirable aroma compounds, i.e., (E, E)‐2,4‐decadienal and it increased to maximum value at 12 hours, and left the deep‐fried odor in FF. Meanwhile, a significant increase in metallic off‐flavor was observed in FF fried in SO and PO at 20 hours, indicating that oil quality reduction resulted in FF with unappealing flavor. The above results showed that frying process had an optimum frying window (approximately 4–16 hours with total polar compounds content below 22.2%), and the French fries prepared in this period obtained higher flavor scores. The study will provide insights into the effect of oil types and oxidation degree on obtaining the ideal flavors for fried food.

Analysis of Total Polar Material in Selected Indian Snack’s Fried Oil

The study was envisaged to examine the quality of frying oil used by street food vendors for two of the most popular food items viz. Samosa and Jalebi in India. Changes in the quality of frying oil were analysed by analysing the total polar material (TPM) content in the oil using an oil tester and Attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy. Total 143 oil samples were collected at different frying times, i.e. 0, 2 and 4 h from five different Samosa and Jalebi vendors. In both the fried food oil samples, TPM content increased with increasing frying time. The TPM content in the 4 h fried oil samples of Jalebi was significantly (p< 0.001) higher than the samosa fried oil. Partial Least Square Regression (PLS) model based on the 1st derivative FTIR spectra exhibited good prediction capability for TPM values with a high regression coefficient (R2 ≥ 0.99) and low root mean square error (RMSE).

Quality changes of Pleurotus eryngii during vacuum frying

Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying times (0–14 min) on the moisture distribution, oil changes and quality of Pleurotus eryngii strips. The results show that as the frying time increases, the lateral relaxation time required for the taro strips to drop from the highest point of the signal amplitude to smooth becomes shorter and shorter, and the decay rate becomes faster and faster, that is, when the frying time is 14 minutes, The attenuation curvature and velocity are the largest. The oil content and brittleness of Pleurotus eryngii strips are significantly increased (P < 0.05); the water content is significantly reduced (P < 0.05); the hardness first decreases and then increases (P < 0.05); the brightness L* value does not change much, and the color is not Significant change (P > 0.05). At the same time, low-field NMR shows that the high-degree-of-freedom water in the pleurotus eryngii strips migrates to the low-degree-of-freedom water during the vacuum frying process. Among them, the free water in the pleurotus eryngii strips has a large degree of freedom. It has been removed, resulting in poor mobility and increased inability to flow. Part of the free water migrates to the semi-bound water, and most of the semi-bound water migrates outward as free water and then is removed. From this, all peaks are gradually removed. Moving to the left, the total peak area decreases. During the frying process, the T2 relaxation time of Pleurotus eryngii strips all shifted to the left, the total peak area is continuously reduced, the water content is getting less and less, the fat content is getting higher and higher, and the fat content distributed in the edge shell is always higher than Other locations. Low-field nuclear magnetic resonance technology can provide a fast, accurate, and non-destructive method for detecting moisture and grease for the vacuum-fried fruit and vegetable chips. As the frying time increases, the inner contour of the MRI image of Pleurotus eryngii strips gradually becomes blurred, the brightness gradually decreases, the volume shrinks, the less water, and the image interior is close to the background color (blue), indicating that the sample has reached the end of drying; and The grease content is distributed in the edge shell layer higher than other positions. Therefore, the water is continuously removed, the oil signal becomes stronger and stronger, and the oil content of the sample becomes higher and higher.

Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30-45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FFA), Peroxide Value (PV), Total Polar Compounds (TPC), Fatty Acid (FA) composition, Volatile Organic Compounds (VOC) have been determined at different times in thermo-oxidized (T-OX) oil, and in frying oil. The FFA in T-OX oil samples showed values in the range 0.09%–0.24%, whereas in the frying oil values varied in a range between 0.09% and 0.16%. TPCs values varied from 1.76% to 38.24% in T-OX oils, whereas in frying oil used for frying purple potatoes (FOPP) showed values in the range from 1.76 to 29.13%. The peroxides values did not follow a regular pattern, both during thermo-oxidation and during frying. Among the Long Chain Fatty Acids (LCFAs), oleic acid was the most represented (84.13%). Short chain fatty acids (SCFAs) amount was 0.34% (octanoic acid). Medium chain fatty acids (MCFA) amount was 4.45% (palmitic acid). During the thermo-oxidation, the poly-unsaturated fatty acids (PUFA) amount decreased during the 48 h of heat treatment, reaching an amount of 6.21%. This determined the increase in short chain fatty acids (SCFA). Trans fatty acids increased with the frying time. Unsaturated fatty acids (UFA) reached the value of 90.19%; SFA was 9.79%, and octanoic acid was 0.20%. A correlation between TPC vs UFA/SFA and TPC vs C18:2/C16:0 was observed in the frying oil. The most abundant volatile compounds in frying oil (from 0 to 48 h) were the aldehydes produced by decomposition of hydroperoxides of oleic and linoleic acids.

Processing technology for reducing toxicity of fried Tripterygium wilfordii in Lysimachia christinae decoction

On the basis of the previous work of the research group, the orthogonal design method was further used to optimize the processing technology for reducing toxicity of fried Tripterygium wilfordii in Lysimachia christinae Decoction. A total of 9 processed products of T.wilfordii in L.christinae decoction were prepared by four factors and three levels orthogonal design table. The contents of triptolide in T.wilfordii were determined by high performance liquid chromatography(HPLC) before and after processing: 4.27, 3.92, 3.57, 2.75, 2.42, 2.66, 3.51, 1.87, 1.75, 2.03 μg·g~(-1). On this basis, the above processed products were orally given to mice for 28 days. 12 hours after the last administration, food fasting except water was provided, and 24 hours later, the eyeballs were taken for blood and liver tissue. Serum biochemical indexes, liver lipid peroxidation and antioxidant related indexes were detected by kit method. Twenty-eight days after oral administration of raw T.wilfordii, the levels of serum alanine aminotransferase(AST), alanine aminotransferase(ALT), alkaline phosphatase(ALP) and liver malondialdehyde(MDA) in mice increased by 91%(P<0.01), 46%(P<0.05), 73%(P<0.01) and 99%(P<0.01), while the liver antioxidant indexes such as superoxide dismutase(SOD), glutathione(GSH), glutathione peroxidase(GPX) and glutathione-S transferase(GST) significantly decreased(P<0.01). After administration of the processed products, the above indexes were significantly reversed(P<0.01 or P<0.05). Especially, the processing conditions of A_3B_2C_1D_3 had the best detoxification effect on T.wilfordii, which decreased the high levels of AST, ALT, ALP and MDA by 49%(P<0.01), 32%(P<0.01), 42%(P<0.01), and 17%(P<0.05). Therefore, the best processing conditions for T.wilfordii in L.christinae decoction were A_3B_2C_1D_3, namely "15% mass fraction of L.christinae, 1 h moistening time, 160 ℃ frying temperature, and 9 min frying time".

Kinetic modelling of acrylamide formation during the frying of potato chips

The effect of potato tuber composition, frying time and temperature on acrylamide formation in potato chips was investigated and a mathematical model of the kinetics of acrylamide formation is provided. Moisture-temperature–time profiles were obtained for potato slices during frying to enable the determination of the ‘effective’ reaction time by identifying the critical moisture content (6% dwb) for acrylamide formation to commence and using dehydration curves to calculate subsequent frying time to finished product moisture content. The chemical kinetic model conformed to the following rate equation over a one hundred-fold range of acrylamide concentrations:d[acryl]dt=k1glucoseasn+k6[fructose][asn][TAA]where [TAA] represents total amino acid concentration. The timescale of the frying process meant that the chemical reactions were all in their initial rate phase. Kinetic parameters confirm that the fructose-dependent reaction (caramelization) contributes twice as much acrylamide as the reaction of glucose (Maillard reaction).

Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

The effects of different frying temperatures (150, 175, 200, 225 and 250 °C) and times (0.5, 1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and heterocyclic aromatic amine (HAA) contents of roasted pork were investigated. The results showed significant decreases in yield, shear force and L* and increases in a*, b* and the amounts of HAA of roasted pork with increased frying temperature and time (P < 0.05). The highest score of overall acceptability in crispy and darker roast pork fried at 225 °C for 1 min was obtained. However, the principal component analysis demonstrated that higher HAA contents of roasted pork under high frying temperature (225–250 °C) and long frying time (2–2.5 min) occurred. Considering the various qualities and the amounts of HAA, frying roasted pork at 175 °C for 1.5–2 min was the most suitable condition for preparing roasted pork.

Change of benzo(a)pyrene during frying and its groove binding to calf thymus DNA

Benzo[a]pyrene (BaP), a prototype of polycyclic aromatic hydrocarbons (PAHs) with potential mutagenicity, toxicity and carcinogenicity, is ubiquitous in deep-fried foods. Herein, the changes in eight specific PAHs (PAH8) concentration in sunflower oil during frying were investigated by gas chromatography-triple quadrupole-mass spectrometry (GC-QqQ-MS). PAH8 concentrations in sunflower oil were 23.92–27.82 μg kg−1 and increased with increasing frying time. The detected BaP levels were 3.64–4.00 μg kg−1, exceeding the upper limit (2 μg kg−1) set by European Union (EU), though below the limiting value (10 μg kg−1) in China. The interaction between BaP and calf thymus DNA (ctDNA) was explored through various spectroscopic methods and molecular docking. Melting studies, denaturation experiments, ionic strength effects and viscosity measurements indicated that BaP interacted with ctDNA primarily via groove binding as evidenced by circular dichroism analysis and molecular docking. Further gel electrophoresis assays suggested that DNA was damaged at high levels of BaP.

Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value

Vacuum frying is an alternative technology to obtain fruit snacks with higher sensory and nutritional quality compared to traditional fried snacks. Vacuum frying of a carotenoid-rich fruit (red-fleshed papaya) was performed at 25 kPa, using soybean oil at 100, 120, and 140 °C from 0 to 14 min. The study aimed to monitor and model physicochemical changes that chips undergo during vacuum frying, which are related to their sensory and nutritional attributes. Moisture content, aw, oil uptake, sugar content, browning index (BI) and carotenoid contents were monitored. Water loss and oil uptake followed first-order kinetics while the decrease in aw followed a logistic trend. Glucose and fructose followed the same degradation pattern while BI and sucrose content increased as a function of frying time and oil temperature. β-cryptoxanthin (BCX) loss followed second-order kinetics and retention was 60 and 40% after 14 min at 120 and 140 °C, respectively. Contents of lycopene and β-carotene were increased suggesting an improvement in availability of these compounds to extraction. Optimal vacuum frying conditions for processing papaya fruit comprise a combination of temperatures (107–120 °C) and frying times (9–14 min) to produce quality papaya chips with aw ranging from 0.1 to 0.3, low color degradation and BCX loss ≤30%.

Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents

This study was carried out to determine the effect of intermittent frying of French fries using four different types of frying media on the media quality as well as 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in frying oils and acrylamide contents in finished product. A total of 80 h of heating (control) and frying experiments at 180 °C was conducted, from which the heated and frying oil samples, as well as French fries were collected every day for 10 consecutive days. The oil samples were subjected to oil quality assessment as well as 3-MCPDE and GE in oils and acrylamide content in fried foods. A significant reduction of more than 80% in the 3-MCPDE content of palm olein was observed as compared to the other oils. The final 3-MCPDE levels in all oils were below 0.5 mg kg−1; whilst the GE levels were between 0.5 and 2.0 mg kg−1. For acrylamide analysis, oil type and lipid oxidation profile play an important role in the acrylamide concentration in the fried products. As for oil quality parameters, palm olein showed better frying performance due to the fact that it contains balanced proportion of saturated and unsaturated fatty acid composition. Edible oils with high unsaturated fatty acid are more susceptible to oxidation. In general, frying conditions affect the formation of 3-MCPDE and GE in all oils under extended frying time.

Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose.

The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm−1, 0.189 cm−1, and 0.126 cm−1. Samples were analysed to determine changes in the content of polar compounds, colour, fatty acid composition, iodine value, and total chromanol content. The results were correlated with the emission of volatile compounds determined using gas chromatography and an electronic nose. The results clearly show a positive correlation between the qualitative degradation of the oil induced by prolonged heating and the response of the electronic nose to these changes. The three volumes, the maximum reaction of the metal oxide semiconductor chemoresistors, and the content of polar compounds increased along the extended frying time.

Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.

In order to study the flavor of French fries (FFs) prepared in different frying oils, we identified and compared the volatiles of FFs fried in high-oleic sunflower oil (HSO), sunflower oil (SO), linseed oil (LO), and palm oil (PO) during prolonged 24 h frying time. 47 different kinds of volatiles were presented, and aldehydes were the most abundant compounds. The FFs prepared in SO were rich in alkadienals, especially the (E, E)-2,4-decadienal, thus inducing the highest deep-fried odor. The content of alkenals was higher in FFs prepared in HSO, among which (E)-2-nonenal and 2-undecenal provided the undesirable oily flavor. Whereas, FFs prepared in PO were rich in alkanals, and showed an undesirable green aroma because of hexanal. Besides, the aldehydes in FFs fried in LO were the least with more undesirable flavor substances (e.g. (E, E)-2,4-heptadienal). In addition, except for the FFs fried in LO, the aldehydes in other FFs showed an increasing trend. While, the volatiles from the Maillard reaction (e.g. pyrazines) showed no clear pattern. Meanwhile, frying process had optimum frying window (approximately 12 h with total polar compounds content of 14.5%-22.2% in different oils), and the French fries prepared in this period obtained higher flavor score. Therefore, the comparison related to volatiles of FFs provided a basis for the flavor control to a certain extent.

Contributions of different factors to ratio of 3-monochloro-1, 2-propanediol to 2-monochloro-1, 3-propanediol esters during frying simulation

3-monochloro-1,2-propanediol (3-MCPD) and 2-monochloro-1,3-propanediol (2-MCPD) esters are internationally recognized as harmful substances that coexist and transform into each other. In this study, the clear effects (p < 0.05) of Fe3+, chloride compounds (NaCl, KCl, MgCl2, FeCl2, FeCl3), NaCl, and water on the formation of MCPD esters and the concentration ratio of 3-MCPD esters (sn-3) to 2-MCPD esters (sn-2) was discussed. MgCl2 affected the formation of the two esters the most significantly, followed by FeCl2, NaCl, KCl, and FeCl3. The 3-MCPD and 2-MCPD ester concentrations in the frying oil were proportional to the content of Fe3+, and the ratio fluctuated with an increasing Fe3+ content, suggesting that Fe3+ plays multiple roles in the formation of 2-MCPD and 3-MCPD esters. The concentration ratio of the sn-3 isomer to the sn-2 isomer was strongly dependent on the frying time, with the simultaneous addition of NaCl and water. The isomer ratio was higher for shorter frying times (1–2h) than for longer frying times (3–5h). These results enhance our understanding of the competitive formation of 3-MCPD and 2-MCPD esters during frying and allow frying food manufacturers to control the generation of these contaminants in consumer products.

Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips

In present study, total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil (PSO), and oil distribution during frying were analyzed. Results showed STO (53.10–75.89%) fraction made up the largest part of TO followed by PSO (36.26–58.28%) and SO (2.59–3.50%), and the proportion of STO in TO decreased with the increasing frying time, while PSO elevated, indicating the higher frying temperature facilitated the formation of less and smaller pore in samples, and thus led to the less oil content. Therefore, effect of pore on oil absorption was further investigated. Results showed there was no significant difference in oil content of samples with initial pore diameter of 0–0.2 mm. While, TO (mainly STO) increased with the increasing initial pore diameter of 0.3–1.2 mm. The bigger initial pore diameter induced bigger pore volume and porosity. Taken together, this study provided new ideas to clarify oil absorption based on pore profiles.

Optimization of instant fried noodles from wheat (Triticum aestivum) substituted with cocoyam (Colocasia esculenta) and defatted soya bean flours

The objective of this research was to optimize the frying time and temperature of instant noodles from wheat–cocoyam flour blends enriched with defatted soya bean flour. Optimum conditions for fried wheat–cocoyam noodles with defatted soybean were 70:30 (wheat:cocoyam), 180°C (frying temperature) for 2 min (frying time) with desirability (0.74), and 50:50, 180°C for 4 min for the noodles without defatted soya bean flour (desirability = 0.60). Fried wheat–cocoyam noodles with defatted soya bean showed highest protein (12.79%), bulk density (0.75g/ml), and water absorption capacity (3.23g/ml) among the fried noodles compared to the control. The fried wheat–cocoyam noodles without defatted soya bean flour received higher scores sensory scores compared to control (6.73) and samples with soya bean flour (6.47). The microstructure of the fried noodles with defatted soya bean flour showed good starch–protein attachment and better cooking qualities than noodles without defatted soya bean. Practical applications Use of composite flours in noodles manufacture would help reduce cost of production and allow for utilization of locally available raw materials. Nutritionally, cocoyam is preferable to cassava and yam, it is still an industrially underutilized food crop. Literature has shown the possible utilization of other sources of flours as substitute wheat flour in manufacturing of noodles and pasta. Cocoyam possesses requisite qualities that would favor its use in noodle manufacture. Since noodles are habitually consumed by mainly by children and young adults, cocoyam flour enriched with defatted soya bean would help increase their nutrient take and prevent common diseases such as protein energy malnutrition. Establishing the optimum conditions for the manufacture of instant noodles from wheat–cocoyam flour blend would be beneficial for the noodle industry.

Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions

Variability in home-cooking practices affects dietary exposure to acrylamide, limiting risk evaluation. Two observational tests (controlled and randomized) involving 127 volunteers was designed to investigate the influence of consumer decisions on acrylamide formation during the preparation of French fries. Consumer practices were recorded during pre-frying, frying and post-frying stages. Reducing sugar content, asparagine, moisture, acrylamide, moisture, weight loss and color were evaluated. In the controlled assay, mean acrylamide content was 508 μg/kg and volunteers took a mean frying time of 91.9 s (87.5–96.4, C.I. 95%). The narrow confidence interval of 8.9 s represented an increase of 120 μg/kg in the acrylamide content of the fried potato. Average acrylamide content in the randomized assay (215 μg/kg, 150–280 μg/kg, C.I. 95%) was significantly lower than in the controlled assay. Amongst the culinary practices applied for the potato variety evaluated, washing of the potato strips significantly reduced acrylamide content in French fries. The percentage of samples with acrylamide lower than the benchmark value (500 μg/kg) was 54% and 93% for the controlled and randomized assays, respectively. Estimated average dietary exposure to acrylamide from French fries in adults was 5.65 μg/day, which corresponds to a margin of exposure of 2105 for carcinogenicity.