World Journal of Food Science and Technology
Volume 2, Issue 2, June 2018, Pages: 33-37
Received: May 16, 2018;
Accepted: Jun. 6, 2018;
Published: Jul. 4, 2018
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Taher Ahoussein Elfaitouri, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia; Department of Food Science and Technology, Faculty of Engineering and Technology, Sebha University, Bark, Libya
Hasanah Mohd Ghazali, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Gulum Sumnu, Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Ankara, Turkey
Abual Azis Ariffin, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Chin Ping Tan, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
The occurrence of acrylamide, a probable carcinogen and a neurotoxin, is currently a global issue. Therefore, the main objective of the present study was to determine the effects of microwave frying on acrylamide formation in potato chips. A simple method using high-performance liquid chromatography has been applied for determination of acrylamide in microwave-fried potato chips. The results showed that microwave frying could form more acrylamide at high microwave power level 800 W compared with low microwave power level 200 W. The highest level was 13230 ppb at 800 W for 120 s. Moreover, the acrylamide content was higher than the levels people might be exposed to in foods 1000 ppb. As a result of this study, it was concluded that microwave frying at high thermal process 180°C, 800 W, 120 s could form high level of acrylamide.
Taher Ahoussein Elfaitouri,
Hasanah Mohd Ghazali,
Abual Azis Ariffin,
Chin Ping Tan,
Effect of Microwave Frying on Acrylamide Formation in Potato Chips, World Journal of Food Science and Technology.
Vol. 2, No. 2,
2018, pp. 33-37.
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