Modeling deep-fat frying for control of acrylamide reaction in plantain

Bassama Joseph, Brat Pierre, Boulanger Renaud, Günata Ziya, Bohuon Philippe. 2012. Modeling deep-fat frying for control of acrylamide reaction in plantain. Journal of Food Engineering, 113 (1) : 156-166.

https://doi.org/10.1016/j.jfoodeng.2012.04.004

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Quartile : Q1, Sujet : ENGINEERING, CHEMICAL / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : This paper discusses the possibility of controlling acrylamide formation/elimination reactions in plantain during frying. A 2D model including heat and vapor transfer and acrylamide reactions was developed. The model was validated against experimental data, consisting of the plantain core temperature and average water and acrylamide contents. Validations were made on two different typical plantain-based foods, i.e. "tajadas" (thick product) and "tostones" (thin product), in which the acrylamide contents were found to be 0.24 and 0.44 mg kg?1 (fat-free dry basis), respectively. The simulations highlighted that non-isothermal heat treatment is a good strategy to reduce the acrylamide content (up to 50% reduction). However, controlling the asparagine content in the raw material through maturity stage selection or by implementing immersion pretreatments is an easier way to mitigate the acrylamide net amount in plantain products.

Mots-clés Agrovoc : banane plantain, friture, transfert de masse, Immersion, réaction de Maillard, asparagine, acrylamide, modèle de simulation

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
U10 - Informatique, mathématiques et statistiques

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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