Mestdagh Frédéric J, De Meulenaer Bruno, Van Poucke Christof, Detavernier Christ'l, Cromphout Caroline, Van Peteghem Carlos
Laboratory of Food Chemistry, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
J Agric Food Chem. 2005 Jul 27;53(15):6170-4. doi: 10.1021/jf0506683.
Acrylamide formation was studied by use of a new heating methodology, based on a closed stainless steel tubular reactor. Different artificial potato powder mixtures were homogenized and subsequently heated in the reactor. This procedure was first tested for its repeatability. By use of this experimental setup, it was possible to study the acrylamide formation mechanism in the different mixtures, eliminating some variable physical and chemical factors during the frying process, such as heat flux and water evaporation from and oil ingress into the food. As a first application of this optimized heating concept, the influence on acrylamide formation of the type of deep-frying oil was investigated. The results obtained from the experiments with the tubular reactor were compared with standardized French fry preparation tests. In both cases, no significant difference in acrylamide formation could be found between the various heating oils applied. Consequently, the origin of the deep-frying vegetable oils did not seem to affect the acrylamide formation in potatoes during frying. Surprisingly however, when artificial mixtures did not contain vegetable oil, significantly lower concentrations of acrylamide were detected, compared to oil-containing mixtures.
采用一种基于封闭不锈钢管式反应器的新型加热方法对丙烯酰胺的形成进行了研究。将不同的人工马铃薯粉混合物进行均质处理，随后在反应器中加热。首先对该程序的可重复性进行了测试。通过使用这种实验装置，能够研究不同混合物中丙烯酰胺的形成机制，消除油炸过程中的一些可变物理和化学因素，如热通量以及食物中的水分蒸发和油的渗入。作为这种优化加热概念的首次应用，研究了油炸油类型对丙烯酰胺形成的影响。将管式反应器实验得到的结果与标准化薯条制备测试结果进行了比较。在这两种情况下，所使用的各种加热油之间在丙烯酰胺形成方面均未发现显著差异。因此，油炸植物油的来源似乎不会影响油炸过程中马铃薯中丙烯酰胺的形成。然而，令人惊讶的是，当人工混合物不含植物油时，与含油混合物相比，检测到的丙烯酰胺浓度显著更低。
