Effect of Microwave Frying on 3-MCPD and Glycidyl Ester Content of Potato Strips

The study aims to investigate the effect of microwave frying power and time on 3-MCPD glycidyl ester contents oils absorbed by fried potatoes. For this purpose, potato sticks were with three different refined vegetable (canola, corn, sunflower) at two settings (350 W, 700 W) for periods (3 5 minutes). oil samples evaluated their content using alkali transesterification DGF Standard Method C-VI 18 (10). Results have shown that resulted in formation patterns. Microwave did not change significantly s potatoes canola oil.