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.