Fig. 3.
Levels of acrylamide ([μg/kg]) in French fries and sweet potato fries prepared in air fryer, deep fryer and in oven with different browning degrees (1–3). Uncooked samples (BD 0) were also analysed, since pre-fried bagged French fries and sweet potato fries undergo pre-frying processes that can lead to the formation of AA at the factory level.