Title of article
ACRYLAMIDE FORMATION DURING THE FRYING OF BEEF BURGER: EFFECT OF TEMPERATURE AND TIME
Author/Authors
Ghasemian, Samaneh ferdowsi university of mashhad - Faculty of Agricultural Engineering - Department of Food Science and Technology, مشهد, ايران , Rezaei, Karamatollah university of tehran - Faculty of Agricultural Engineering - Department of Food ScienceEngineering and Technology, تهران, ايران , Abedini, Reza tarbiat modares university - Faculty of Chemical Engineering - Department of Chemical Engineering, تهران, ايران , Poorazarang, Hashem ferdowsi university of mashhad - Faculty of Agricultural Engineering - Department of Food Science and Technology, مشهد, ايران
From page
39
To page
44
Abstract
Acrylamide (CH2 = CHCONH2) is creating cancer chemical which produced in certain foods due to heating process at high temperature and low humidity conditions. Due to the hazardous effect of acrylamide, in this study, the effect of frying temperature (180 and 200°C) and frying time (4 and 6 minutes) on the acrylamide levels has been discussed in fried beef burger using full factorial design of experiment (DOE). Produced acrylamide in each sample was analyzed by GC-FID system in the presence of internal standard. Between investigated parameters, results from DOE reveal that frying temperature has the higher impact on the produced acrylamide.
Keywords
Acrylamide , Frying temperature , Frying time , Full factorial design
Journal title
Chemical Engineering Research Bulletin
Journal title
Chemical Engineering Research Bulletin
Record number
2551000
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