Acrylamide is a compound that is potentially carcinogenic for human. This means that levels of acrylamide in foods should be reduced to a maximum. The acrylamide molecule is present in foods subjected to processes at temperatures above 120 °C, and it is formed through the reaction that takes place between asparagine and reducing sugars in the Maillard reaction. Fried potatoes are one of the main sources of acrylamide. In order to provide healthier food, this investigation proposes to apply high intensity ultrasound (US) as a frying pretreatment in water for 30 min, in order to reduce the acrylamide content of fried potatoes.

Different US treatments were studied at distinct frequencies (35 and 130 kHz), ultrasonic power densities (0, 9.5, 47.6 and 95.2 W/kg), and water temperatures (30 and 42 °C). To evaluate the effects caused by ultrasonic cavitation, the increment of weight and moisture, the decrease in reducing sugars and the electrical conductivity of water in different treatments were evaluated. After frying, colorimetric analyses (L*, a* y b*) were carried out to ascertain the indirect formation of acrylamide in potatoes.

At the temperature of 42 °C, the weight gain was greater as the ultrasonic power used in both frequencies was lower. Increments in US power densities decreased the potatoes' moisture gain and increased the electrical conductivity of soaking water. A treatment of 35 kHz and 92.5 W/kg at 42 °C provided an additional extraction of 31% of the reducing sugars over that of control samples. The colorimetric parameters L * and a * decreased and increased, respectively, with the frying time for the treatment at 35 kHz/92.5 W/kg/42 °C, which are a consequence of the reduction of reducing sugars by ultrasound. Thanks to the application of this treatment, 90% acrylamide content reduction was determined compared to potatoes fried directly, and up to 50% reduction with respect to control samples only soaked in water (42 °C/30 min). This investigation has demonstrated that US pretreatments can serve as a valid strategy to reduce the acrylamide content of fried potatoes.

丙烯酰胺是对人类潜在致癌的化合物。这意味着应将食品中的丙烯酰胺含量降低到最大。丙烯酰胺分子存在于温度高于120°C的食品中，并且通过美拉德反应中天冬酰胺和还原糖之间的反应形成。炸土豆是丙烯酰胺的主要来源之一。为了提供更健康的食物，本研究建议在水中进行30分钟的油炸前处理，以使用高强度超声波（US），以减少油炸土豆中的丙烯酰胺含量。

在不同的频率（35和130 kHz），超声功率密度（0、9.5、47.6和95.2 W / kg）和水温（30和42°C）下研究了不同的美国处理方法。为了评估超声空化的影响，评估了在不同处理中重量和水分的增加，还原糖的减少以及水的电导率。油炸后，进行比色分析（L *，a * yb *），以确定马铃薯中丙烯酰胺的间接形成。

在42°C的温度下，两个频率中使用的超声功率都较低，因此重量增加更大。美国功率密度的增加降低了马铃薯的水分吸收并增加了浸泡水的电导率。在42°C下以35 kHz和92.5 W / kg的处理量比对照样品多提取了31％的还原糖。在35 kHz / 92.5 W / kg / 42°C的油炸时间下，比色参数L *和a *分别降低和增加，这是超声还原糖减少的结果。由于采用了这种处理方法，与直接油炸的土豆相比，丙烯酰胺含量降低了90％，相对于仅浸泡在水中（42°C / 30分钟）的对照样品，丙烯酰胺含量降低了50％。