Date of Award
2020
Publisher
North Dakota State University
Document Type
Thesis
Degree Awarded
Master of Science (MS)
Program
Food Safety
Department
Food Safety
College
Interdisciplinary Studies
Faculty Advisor
Rao, Jiajia
Description
3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol (3-MCPD) and glycidol are the most commonly occurring group of thermal process contaminants which are considered as “possible human carcinogen” and “probably carcinogenic to humans”, respectively. Potato strips prepared from three different potatoes cultivars (Russet Burbank, Ranger Russet, and Umatilla Russet) grown in North Dakota from the crop year 2018 were fried with vegetable oil at 190 ºC, respectively, for five consecutive days (8 h/day). The dynamic changes of 3-MCPD and glycidol equivalents were investigated during deep-fat frying. 3-MCPD equivalent in oil and potato strips decreased with increased frying time. Meanwhile, the content of glycidol equivalent increased with increased frying time. The major 3-MCPD and glycidol equivalents that were detected in the fried potato strips were those that migrated from the oils during frying. The application of absorbents, i.e., Magnesol and Celite, achieved the mitigation of 3-MCPD and glycidol in frying oil.
Recommended Citation
Ye, Qionghuan, "Strategies to Inhibit the Formation of 3-Monochloropropane Diol During Deep-Fat Frying" (2020). Food Safety. 6.
https://digitalcommons.ndsu.edu/food-safety/6
Rights
NDSU policy 190.6.2
Rights Link
https://www.ndsu.edu/fileadmin/policy/190.pdf
Handle Identifier
https://hdl.handle.net/10365/32048