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.
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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.”

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