Department of Applied Sciences, University of Northumbria at Newcastle, Newcastle City Campus, Ellison Place, Newcastle upon Tyne, Tyne and Wear NE1 8ST, UK.
PepsiCo International Ltd, Beaumont Park, 4 Leycroft Road, Leicestershire LE4 1ET, UK.
Food Chem. 2021 Aug 1;352:129305. doi: 10.1016/j.foodchem.2021.129305. Epub 2021 Feb 18.
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=kglucoseasn+k[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).
研究了土豆块茎成分、油炸时间和温度对薯片丙烯酰胺形成的影响，并提供了丙烯酰胺形成动力学的数学模型。在油炸过程中获得了土豆片的水分-温度-时间曲线，以便通过确定丙烯酰胺形成开始的临界水分含量（6%干基）并使用脱水曲线计算随后的油炸时间到成品水分含量来确定“有效”反应时间。化学动力学模型在丙烯酰胺浓度的一百倍范围内符合以下速率方程：d[acry]dt=kglucoseasn+k[fructose][asn][TAA]，其中[TAA]表示总氨基酸浓度。油炸过程的时间尺度意味着化学反应都处于初始速率阶段。动力学参数证实，果糖依赖性反应（焦糖化）比葡萄糖（美拉德反应）的反应产生的丙烯酰胺多一倍。
