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40 g water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) immersed in a citric acid solution of 10 g/L for an hour; (iii) immersed in a sodium pyrophosphate solution of 10 g/L for an hour; (iii) blanched in hot water at six different time-temperature combinations (50 °C for 40 and 80 min; 70 °C for 10 and 45 min; 90 °C for 3 and 10 min). Acrylamide content was determined in French fries while the glucose and asparagine content in the potato strips before frying. Immersed strips in water for 120 min showed a reduction of acrylamide formation of 33%, 21% and 27% at 150, 170 and 190 °C, respectively, when they were compared against the control. Potato strips blanched at 50 °C for 80 min had the lowest acrylamide content when compared against strips blanched at different conditions and fried at the same temperature (135, 327 and 564 μm acrylamide/kg for 150, 170 and 190 °C, respectively). Potato strip immersion in citric acid solution of 10 g/L reduced much more the acrylamide formation after frying than the strip immersion in sodium pyrophosphate solution of 10 g/L (53% vs. 17%, respectively—average values for the three temperatures tested). Acrylamide formation decreased dramatically as the frying temperature decreased from 190 to 150 °C for all the pre-treatments tested. Color represented by the total color difference showed high correlation (
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doi:10.1016/j.jfoodeng.2005.08.030 
Copyright © 2005 Elsevier Ltd All rights reserved.
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
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Vural Gökmena, 
, 
, Tunç Koray Palazoğlub and Hamide Z. Şenyuvac
Received 4 February 2005;
Abstract
This paper investigates the effect of frying time and temperature on acrylamide formation in the surface and core regions of French fries. Surface and core temperatures of the potato strip were monitored during frying at 150, 170 and 190 °C. The core temperature did not exceed 103–104 °C within 9 min of frying regardless of the frying temperature, whereas the temperatures attained in the surface were much higher. The results showed that there was a large difference between the acrylamide concentrations of the surface and the core regions. Acrylamide content of the surface was found to be 72, 2747 and 6476 ng/g after frying for 9 min at 150, 170 and 190 °C, respectively. The core was free of acrylamide after frying for 9 min at 150 and 170 °C, while only 376 ng/g of acrylamide was formed at 190 °C. Although the surface temperature did not exceed 120 °C during 9 min of frying at 150 °C, formation of acrylamide at this temperature suggests that the temperature need not be higher than 120 °C for acrylamide to form.
Keywords: Acrylamide; Frying; French fries; Surface temperature; Core temperature
