Volume 18, Issue 112 (2021)
FSCT 2021, 18(112): 213-221 |
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Ayatollahzadeh Shirazi M, Movahhed S, Shahab lavasani A, Ahmadi Chenarbon H, Rajaei P. Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces. FSCT 2021; 18 (112) :213-221
URL: http://fsct.modares.ac.ir/article-7-47044-en.html
URL: http://fsct.modares.ac.ir/article-7-47044-en.html
Masoomeh Ayatollahzadeh Shirazi1 
, Sara Movahhed 2, Alireza Shahab lavasani3 , Hossein Ahmadi Chenarbon4 , Peyman Rajaei3
, Sara Movahhed 2, Alireza Shahab lavasani3 , Hossein Ahmadi Chenarbon4 , Peyman Rajaei3
1- Ph.D student, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
2- Associated Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. ,phd_movahhed23@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
4- Assistant Professor, Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
2- Associated Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. ,
3- Assistant Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
4- Assistant Professor, Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
Abstract: (1961 Views)
Deep frying is one of the most common operations used in food processing. But it is necessary to use methods to reduce the oil uptake and prevent the formation of toxic substances such as acrylamide, while maintaining the desired features. Accordingly, in the present study, the effect of microwave pre-treatment with the power of 2 and 5W / g and in 15 and 10 minutes respectively, on the amount of oil uptake and the amount of acrylamide formation in fried carrot pieces was investigated at two temperatures of 150˚C and 170˚C and in 2 and 4 minutes duration. According to the results, at all temperatures, with increasing of the frying time, the amount of oil and the acrylamide formation increased in all samples, but at the same frying times, control samples had higher oil uptake and acrylamide formation compared to the pre-treated samples. According to the investigations, the highest oil uptake and the highest amount of acrylamide formation were respectively measured in the samples fried at 150˚C in 4 min (6.12%), and the fried samples at 170˚C and in 4 min (18.49 ppb). However, the lowest amount of oil uptake and acrylamide formation in microwave pre-treated samples (with 5W/g power in 10 minutes) and samples fried at 170˚C in 2 minutes were respectively (3.78%) and (<4.67 ppb).
Article Type: Original Research |
Subject:
food industry engineering
Received: 2020/10/23 | Accepted: 2020/12/12 | Published: 2021/06/6
Received: 2020/10/23 | Accepted: 2020/12/12 | Published: 2021/06/6
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