Hong Kong

Best Quality of Data & Analysis

The effect of different storage temperatures and different oil freshness on the acrylamide produced in deep-fried potato products

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Students:

Liao Yan Ning
Lo Kai Ng

Po Leung Kuk Ngan Po Ling College Hong Kong

Teachers:

Dr. Cheng Man Kit

Top Qualities

Students conducted experiments and used chemical analysis to prove the effect of storage and oil quality on chemical retention of french fries.
Use of tables and figures assisted in showing the data analysis and recommendations.

What were your primary ways of collecting research?

“The level of acrylamide was determined by the chromatographic method. For testing the effect of different storage temperatures, Samples of 150 ± 0.5 g of potato strips were put in the refrigerator (4°C) and freezer (-18°C) for seven days. Then the samples were fried separately with 750 ± 0.5mL of clean peanut oil at 170 ± 0.5 °C for 10 minutes. For testing the effect of different oil freshness, 150 ± 0.5 g of potatoes strips were deep-fried with 750 ± 0.5 mL of clean canola oil. Moreover, the oil was reused until dark brown. Then 150 ± 0.5 g of new potato strips were deep-fried again with the reused oil under same conditions. The samples were then crushed and extracted with 140 ± 0.5 mL of water and 140 ± 0.5 mL of acetonitrile and were sonicated for 20 minutes and centrifuged for 5 minutes. After centrifugation, the samples were filtered and subjected to high-performance liquid chromatography analysis.”

What is the most important discovery from your project?

“For the pure acrylamide sample, the acrylamide was eluted at 23.700 ± 0.005 minutes.

Thus, the storage temperature of the refrigerator (4°C) and reused oil produced more acrylamide in deep-fried potatoes sample. So it is recommended to put potato strips in freezer and deep-fried with fresh oil.”