Acrylamide Formation during the Frying of Beef Burger: Effect of Temperature and Time

Authors

  • Samaneh Ghasemian Department of Food Science and Technology, Faculty of Agricultural Engineering, Ferdowsi University of Mashhad, Mashhad
  • Karamatollah Rezaei Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj
  • Reza Abedini Department of Chemical Engineering, Faculty of Chemical Engineering, Tarbiat Modares University, Tehran
  • Hashem Poorazarang Department of Food Science and Technology, Faculty of Agricultural Engineering, Ferdowsi University of Mashhad, Mashhad

DOI:

https://doi.org/10.3329/cerb.v15i1.7610

Keywords:

Acrylamide, frying temperature, frying time, full factorial design

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 additives (garlic and pepper), oils (sunflower and Canola), 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 FID-GC system in the presence of internal standard. Between investigated parameters, results from DOE reveal that frying temperature has the highest impact on the produced acrylamide.

Key words: Acrylamide; frying temperature; frying time; full factorial design

DOI: http://dx.doi.org/10.3329/cerb.v15i1.7610

Chemical Engineering Research Bulletin 15 (2011) 39-44

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Published

2011-09-30

How to Cite

Ghasemian, S., Rezaei, K., Abedini, R., & Poorazarang, H. (2011). Acrylamide Formation during the Frying of Beef Burger: Effect of Temperature and Time. Chemical Engineering Research Bulletin, 15(1), 39–44. https://doi.org/10.3329/cerb.v15i1.7610

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Articles