This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

An amide group was introduced to restrain the cohesion of silica nano-particles and copolymerized with polyamic acid. Amide block copolymers were prepared using silica and (3-mercaptopropyl) trimethoxysilane (MPTMS) with a siloxane group, using 2, 6-Lutidine as a catalyst. Amide block polymers and copolymers were synthesized via ATRP after brominating pyromellitic dianhydride (PMDA) and polyamic acid of methylene diphenyl diamine (MDA) using α-bromo isobutyryl bromide. Characteristic peaks of copolymer with amide and imide groups and patterns of amorphous polymers were studied using FT-IR and XRD analyses; an analysis of the surface characteristic groups was conducted via XPS. Changes in the thermal properties were examined through DSC and TGA; solubility for solvents was also studied.

Acrylamide in various food samples in Korea were monitored during the period beginning August 2006 through May 2007. A total of 471 food products that were purchased at local markets were categorized into 17 groups and analyzed for the acrylamide content by using an LC-MS/MS method. Food samples that were selected based on special consideration such as expert consultation, Korean food consumption data and food market shares were considered to be representative. There are very large variations in acrylamide levels within tested foods. Acrylamide content ranged from ND(not detected) to 4,002 μg/kg with all tested samples. Acrylamide levels are relatively high in ‘cereal’, ‘coffee’, ‘potato snacks’, ‘biscuit’, ‘chocolate’, and ‘prune juice’. Acrylamide was also detected in fruits, vegetables, Korean traditional cookies which are considered as safe for acrylamide.