The Impact of Thermal Processing Conditions on Acrylamide Formation in Foods

DOI: https://doi.org/10.62517/jlsa.202407304

Author(s)

Zhiyong Xiong, Guoquan Zhang, Yongchun Wei*

Affiliation(s)

School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai, Guangdong, China *Corresponding Author.

Abstract

The objective of this investigation is to assess the influence of various thermal treatment parameters on the generation of acrylamide within food products, concentrating particularly on the interplay of four key variables: the degree of heat application, the duration of exposure to heat, the proportion of glucose relative to aspartic acid, and the level of water content present in the sample. A systematic analysis was conducted to understand how these factors independently and collectively affect the formation of acrylamide. The findings derived from the experiments suggest that both the intensity of the applied heat and the length of its application exert a substantial effect on the development of acrylamide. Notably, the scenario wherein the temperature is set at 180 degrees Celsius for a period of 20 minutes has been observed to result in the most pronounced increase in acrylamide levels. The proportion between glucose and aspartic acid, along with moisture content, are also crucial, with the maximum acrylamide formation occurring at a ratio of 1.2:1.0 and a moisture content of 35.2%. The findings of this study have significant practical application value in guiding the reduction of acrylamide formation during food processing, which helps to enhance food safety and protect public health.

Keywords

Acrylamide; Food; Thermal Processing; Model System

References

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