Color kinetics and acrylamide formation in NaCl soaked potato chips

摘要: Abstract The objective of this work was to study the kinetics color development in blanched and blanched-NaCl impregnated potato slices during frying by using dynamic method also evaluate effect NaCl reducing acrylamide formation chips. measurement done an inexpensive computer vision technique which allowed quantifying a more precise representative way L ∗ b units complex surfaces such as those frying. slice soaking evaluated not only for change but formation. Prior frying, (Desiree variety, diameter: 37 mm, width: 2.2 mm) were hot water at 85 °C 3.5 min; these considered control. Slices same dimensions previous step, soaked 25 °C solution 0.02 g/l 5 min 200 rpm agitation. These samples Blanched fried 120, 140, 160 180 °C until reaching moisture contents ∼1.8% (total basis) evaluation. Acrylamide content final from 120 °C 160 °C. Color values recorded different sampling times four mentioned temperatures total parameter (Δ E ). Experimental data surface temperature, chips fitted empirical relationships, with correlation coefficients greater than 90%. A first-order rate equation used model change. In all cases, Arrhenius activation energy decreases alongside decreasing chip content. Soaking before reduced dramatically ∼90% (average value) comparison control