Table 2.
Effect of conventional and microwave processing techniques on acrylamide content in different food products (µg/kg).
| Food Product | Preparation Method | Acrylamide (µg/kg) | References | |
|---|---|---|---|---|
| French fries | Before final preparation | 416 | [84] | |
| Pan frying 180 °C/3 min | 561 | |||
| Deep frying 180 °C/3 min | 597 | |||
| Roasting 220 °C/10 min | 727 | |||
| Microwaving 220 °C (700 W)/10 min | 790 | |||
| Deep frying 180 °C/from 1 to 8 min | 21–231 | [94] | ||
| Microwave frying 315 W/from 1 to 10 min | 46–182 | |||
| Microwave frying 430 W/from 1 to 8 min | 44–337 | |||
| Microwave frying 600 W/from 1 to 6 min | 23–172 | |||
| Unthawed and deep frying at 180 °C/3.5 min | 85 | [82] | ||
| Thawing at room temp. and deep frying at 180 °C/3.5 min | 84 | |||
| Thawing in a chiller (5 °C overnight) and deep frying at 180 °C/3.5 min | 77 | |||
| Thawing in a microwave oven (30% power/5 min) and deep frying at 180 °C/3.5 min | 106 | |||
| Potato pancakes | Before final preparation | 286 | [84] | |
| Pan frying 180 °C/3 min | 437 | |||
| Deep frying 180 °C/3 min | 422 | |||
| Roasting 220 °C/10 min | 564 | |||
| Microwaving 220 °C (700 W)/10 min | 694 | |||
| Potato chips | Frying 180 °C/4 min | 645 | [35] | |
| Microwaving 750 W/2.5 min | 897 | |||
| Frying 160 °C/7 min | 3110 | [87] | ||
| Frying 180 °C/6 min | 3604 | |||
| Microwaving 750 W/3 min | 5184 | |||
| Microwave frying at 160 °C (200 W)/30–150 s | 542–895 | [97] | ||
| Microwave frying at 170 °C (400 W)/30–150 s | 669–1739 | |||
| Microwave frying at 180 °C (800 W)/30–150 s | 1139–11,423 | |||
| Grated potatoes | Frying | 447 | [33] | |
| Microwaving | 551 | |||
| Potato | Baking 220 °C/5 min | approx.70 | [86] | |
| Microwave precooking 150 W/60 s and baking (220 °C/5 min) | approx. 180 | |||
| Asparagus | Baking 220 °C/5 min | approx. 90 | ||
| Microwave precooking 150 W/60 s and baking 220 °C/5 min | approx. 160 | |||
| Green gram sprouts | Baking 220 °C/5 min | approx. 340 | ||
| Microwave precooking 150 W/60 s and baking 220 °C/5 min | approx. 580 | |||
| Pistachios | Raw | 57 | [12] | |
| Sun-dried | 93 | |||
| Hot air roasting from 100 °C/5min to 150 °C/5min | salted | 130–463 | ||
| unsalted | 204–594 | |||
| IR (infrared) roasting from 75 V/10 min to 95 V/30 min | salted | 242–697 | ||
| unsalted | 318–851 | |||
| Microwaving roasting form 180 W/12 min to 360 W/16 min | salted | 105–307 | ||
| unsalted | 119–344 | |||
| Pre-cooked flour-based croquettes | Before final preparation | 190 | [15] | |
| Pan frying 180 °C/5 min | 285 | |||
| Deep frying 180 °C/5min | 298 | |||
| Roasting 200 °C/10 min | 360 | |||
| Microwaving 200 °C (700 W)/10 min | 420 | |||
| Fried chicken with batter formulation of chickpea flour | Deep frying (180 °C/5 min) | 110 | [92] | |
| Microwave frying (180 °C/350 W/2 min) | 79 | |||
| Fried chicken with batter formulation of rice flour | Deep frying (180 °C/5 min) | 111 | ||
| Microwave frying (180 °C/350 W/2 min) | 73 | |||
| Fried chicken with batter formulation of soy flour | Deep frying (180 °C/5 min) | 100 | ||
| Microwave frying (180 °C/350 W/2 min) | 76 | |||