Effectiveness of a temperature control system in home induction hobs to reduce acrylamide formation during pan frying

S. Guillen, R. Oria, M. L. Salvador, I. martorell, A. Corrales, Kit Granby

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Three trials were conducted to determine the influence of the use of temperature control systems on physico-chemical characteristics and acrylamide formation in the domestic preparation of potatoes. French fries were pre-treated by soaking in water or acidified water, and then they were cooked using a range of home-cooking procedures. Soaking raw potatoes in acidified water (pH=3.17) before frying at a controlled temperature (180 °C) was the most efficient pretreatment for reducing acrylamide formation (76%). For the same temperature, roasted frozen par-fried potatoes contained less fat and acrylamide than similar pan-fried potatoes. Potatoes butter fried at 140 °C had an acrylamide concentration similar to that of potatoes fried in oil at 180 °C, but this value was reduced by 71% when the frying was carried out using a temperature control system. Controlling the frying temperature reduced acrylamide formation at all the temperatures studied.
Original languageEnglish
JournalItalian Journal of Food Science
Issue number3
Pages (from-to)443-453
Number of pages11
Publication statusPublished - 2017


  • Acrylamide
  • Frying
  • Induction hob
  • Temperature control
  • Potatoes
  • Home-cooking
  • Pretreatments
  • Roasting

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