Quality related minimization of acrylamide formation--an integrated approach

An integrated approach is described with respect to acrylamide minimization in heated foodstuffs. All relevant variables have to be considered and the main focus is on maintaining the expected product quality. The role of the processes at the interface between product and heating medium during processing is characterized for the case of frying operations. Examples of parameters influencing these processes with respect to minimizing acrylamide and maintaining product quality (e.g. brown color) are described. First, the local distribution of acrylamide in a French fries type model food was investigated. Lowering water activity at the surface of French fries before frying contributes to a reduction of acrylamide without lowering product quality. Both pre-drying of the potato sticks before frying and an increasing of salt concentration at the product surface by coating with a salt solution showed positive effects. Additionally, it was demonstrated by simulation that combined effects of these measurements may enable a reduction of up to 80% in the acrylamide content.