January 27/Journal of Technology & Science -- "The objective of this study was to reduce frying time, and hence acrylamide level, of French fries by microwave pre-thawing of frozen potato strips. The effect of this pre-treatment on acrylamide content and quality attributes of French fries was determined," investigators in Mersin, Turkey, report.

"Frozen par-fried potato strips (8.5 x 8.5 x 70mm) were thawed in a microwave oven prior to final frying in sunflower oil at 170, 180 and 190 degrees C. Potato strips that were final fried without pre-thawing were considered as the control. Acrylamide analysis was performed by liquid chromatography-mass spectrometry (LC-MS) method. Microwave pre-thawing of frozen strips reduced the acrylamide level of French fries by 10% (from 17.7 to 15.9ng/g), 89% (from 72.1 to 8.0ng/g) and 64% (from 50.5 to 18.4ng/g) for frying at 170, 180 and 190 degrees C, respectively, in comparison to the control samples," wrote S. Tuta and colleagues.

The researchers concluded, "Quality attributes (texture, color and oil content) of pre-treated strips were found to be comparable to those of the control."

Tuta and colleagues published their study in the Journal of Food Engineering ("Effect of Microwave Pre-thawing of Frozen Potato Strips on Acrylamide Level and Quality of French Fries." Journal of Food Engineering, UNKNOWN DATE;97(2):261-266).

For additional information, contact T.K. Palazoglu, University of Mersin, Dept. of Food Engineering, TR-33343 Ciftlikkoy, Mersin, Turkey.

From the February 1, 2010, Prepared Foods E-dition