Kinetics of reducing sugars decreasing, acrylamide formation and color changes during frying of potato strips

With regard to possibility of the acrylamide carcinogenicity, increasing expansion of fried potato products industry and high consumption of these products in the country, the study and modeling of phenomena involved in the process of these products are seems necessary. The aim of this study was to investigate the kinetics of decreasing of reducing sugars, acrylamide formation and color changes during frying of potato strips. The results showed that decreasing of reducing sugars and acrylamide formation are occurring with the exponential patterns during frying and increasing temperature and time of frying are intensifies these phenomena significantly (P