Distribution Characteristics and Formation Mechanism of Acrylamide in Air-Fried Potato Strips

Abstract

In order to investigate the distribution of acrylamide in air-fried potato strips, the effects of water characteristics in different parts (edge, surface and core) of potato strips on the production of acrylamide were studied. The reason for the uneven distribution of acrylamide in potato strips was revealed by tracking the changes of acrylamide contents, moisture properties and microstructure of potato strips at different airflow velocities and processing times. The concentration of acrylamide generated in the edges of potato strips was the highest, at least five times that of the core. The immobilized water on the surface of potato strips migrated and evaporated rapidly with airflow velocity and processing time, and the proportion of bound water was the highest. The appearance of pores and cavities were observed in the surface and core at the late stage of air frying. This will provide guidance for the development of healthy potato products.

Keywords: Potato strips, Air frying, Acrylamide, 5-Hydroxymethylfurfural, Low-field nuclear magnetic resonance, Magnetic resonance imaging