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acrylamide content and quality aspects of French fries, European Food Research andTechnology, 226:555-560.The effect of frying time on quality and acrylamide (AA) content of French fried potatoes, obtained simulatinghome-cooking practices, was studied in order to investigate the optimal conditions to minimize the amount ofproduced toxicant together with the maintenance of good culinary quality. French fries were obtained from freshpotatoes using a domestic fryer with static basket; a 4:1 oil:product ratio and a fixed initial oil temperature of 180°C were used. Several batches were fried at different times (3, 4, 5, 6, 7, 8, 9 min). During frying tests the oil, thesticks surface and core temperatures were measured by thermocouples. Analysis of water removal, oil uptake,colour, texture and AA content were carried out on fried final products. AA content increased exponentiallyincreasing the frying time. In our working conditions after around 4 min of frying, when the temperature ofpotato surface and the oil bath reached, respectively, 120 and 140 °C, the increase of time became a key factor interms of the quantity of AA and its formation rate. On the basis of colour, oil content and AA level the bestculinary product was obtained after 5 min of frying.3. Romani S., Bacchiocca M., Rocculi P., Dalla Rosa M. (2008) Condizioni di frittura econtenuto di acrilammide in French fries. La Rivista di Scienza dell’Alimentazione. Journal ofFood Science and Nutrition, n. 3, p. 15-26. Luglio-Settembre.The main object of this work was to study the best frying conditions to minimize the amount of acrylamide (AA)and to obtain fried potatoes with a good culinary quality of. The effect of processing conditions on the AAcontent was investigated together with some quality characteristics of commercially frozen pre-fried Frenchfries, fried at fixed initial frying temperature (180°C), using two different equipments, a domestic and a cateringfryer, and two different potato to oil ratios. Several batches were fried at different fixed times and for each batchoil and sticks surface temperatures were acquired by thermocouples. Analysis of water and oil content, color,texture and AA level were carried out on the final product.The increase of oil and potato surface temperature was faster in fryer that lead to more efficient heat transfer doto its peculiar manufacturing characteristics. Despite the potato quantity used, the best results in terms of thelowest AA content and good culinary quality of French fries for both potato to oil ratios were obtained using thefryer with the lowest heating power. The lowest AA content detected was around 250 µg/kg, that for this type ofproduct could be defined not an extreme degree. Our findings evidenced that the manufacturing characteristics ofthe fryer influencing its real heating power is a key factor in order to control the AA content of the product likeas the potato quantity used.4. Romani S., Bachiocca M., Rocculi P., Dalla Rosa M. (2008) Influenza della presenza diAcrilammide sulla qualità di sticks di patata in frittura. Ingredienti Alimentari 7, 17-21.The effect of frying time and temperature on quality and acrylamide (AA) content on French fries, preparedsimulating home-cooking practices, was studied in order to investigate the optimal conditions to minimize theamount of produced toxicants together with the maintenance of good culinary quality. At 5 minutes of frying, thebest culinary product was reached in terms of colour, oil content and AA level (68 mg/kg), but the texture qualitywas poor. In our working conditions after around 5 min of frying, when the temperature of potato surface and theoil bath reached 120 and 140°c respectively, time increase became a key factor in terms of the quantity of AAand its formation rate.5. Romani S., Bacchiocca M., Rocculi P., Dalla Rosa M. Influence of frying conditions onacrylamide content and other quality characteristics of French fries. Journal of FoodComposition and Analysis. In press. Doi: 10.1016/j.jfca.2008.10.001.The effect of some processing conditions on acrylamide (AA) content together with changes of color, texture,moisture and oil content of French fries was investigated. Commercially frozen pre-fried French fries, a fixedinitial frying temperature of 180°C, different fixed frying times, two different equipments and two real potato tooil ratios (1:4 and 1:8 w/v) were used. Oil and sticks surface temperatures were acquired by thermocouples.Analysis of water and oil content, color, texture and AA level were carried out. The increase of oil and potatosurface temperature was faster in fryer with the highest heating power. The best results in terms of the lowestAA content and the highest culinary quality of French fries for both potato to oil ratios were obtained using thefryer with the lowest heating power. At the optimal cooking times, determined on the basis of quality parametersresults, we did not found AA levels lower than 250 µg/kg.55SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it