Regulation mechanism of airflow velocity in air fryer on the uniformity of acrylamide formation in potato strips: Water migration and microstructure evolution.

Abstract

To weaken the uneven distribution of acrylamide in air-fried potato strips, the effects of central and peripheral airflow velocity on acrylamide formation were investigated, along with changes in moisture characteristics and microstructure of strips. Due to differential airflow velocities, the acrylamide accumulation of strips in peripheral area was at least 1.5 times higher than that in the central area. Meanwhile, the acrylamide content of strips escalated at least 2.8 times as peripheral airflow velocity increased from 2.00 to 5.00 m/s. The higher airflow velocities led to enhancement of free water loss and change of water status with bound water over 50 %. The degree of surface wrinkling and porosity inside the strips significantly increased with the rise of airflow velocity. Regulating the peripheral airflow velocity below 3.33 m/s and reducing velocity differences between the center and periphery improved the uniformity of acrylamide formation. This could provide guidance for controlling acrylamide generation.