Ekrem MUTLU, Senem YETGIN

ACRYLAMIDE: THE ISSUE OF FOOD SAFETY

ISSN: 2149-4711
Başlangıç: 2015
Yayıncı: Engin TUTKUN

Acrylamide, CH2=CH-CONH2 (Mol. Wt. 71.08 g/mol), is a well-known synthetic polymer used in the production of poly (acrylamide). It is a white crystalline solid, odorless, has low vapor pressure and melting point of about 85oC. It is extensively used in certain industrial processes such as making paper, dyes, and plastics, and in treating drinking water and wastewater. However, acrylamide is a potentially toxic and cancer-causing substance naturally present in uncooked food and produced when starch-rich foods are cooked at high temperatures. It is a natural by-product of the cooking process which include baking, frying, grilling and toasting especially at temperatures over 120oC. There is an outcry from international communities to determine if acrylamide has harmful human health effects and suggest potential measures to put in place to regulate its use.

Keywords:

ACRYLAMIDE: THE ISSUE OF FOOD SAFETY,

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Ekrem MUTLU, Senem YETGIN
Kastamonu University, Faculty of Fisheries, Kastamonu, Turkey Kastamonu University Faculty of Engineering and Architecture, Food Engineering