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    Please use this identifier to cite or link to this item: https://ir.fy.edu.tw:8080/ir/handle/987654321/17403


    Title: Kinetics for the distribution of acrylamide in French fries, fried oil and vapor during frying of potatoes
    Authors: Hsu, Hui-Tsung;Chen, Ming-Jen;Tseng, Tzu-Ping;Cheng, Li-Hsin;Huang, Li-Jen;Yeh, Tai-Sheng
    Contributors: 輔英科技大學 職業安全衛生系
    Keywords: Acrylamide;Air;Evolved gas analysis;French fries;Fried oil;Kinetic model
    Date: 2016-11-15
    Issue Date: 2016-11-24 13:51:40 (UTC+8)
    Abstract: 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
    Relation: Food Chemistry , 211, Pages 669–678
    Appears in Collections:[職業安全衛生系] 期刊論文

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