Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 368023
Title A study on the use of empirical models to predict the formation of acrylamide in potato crisps
Author(s) Knol, J.J.; Viklund, G.Å.I.; Linssen, J.P.H.; Sjöholm, I.M.; Skog, K.I.; Boekel, M.A.J.S. van
Source Molecular Nutrition & Food Research 52 (2008)3. - ISSN 1613-4125 - p. 313 - 321.
DOI https://doi.org/10.1002/mnfr.200700343
Department(s) Product Design and Quality Management Group
Onderwijsinstituut
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) maillard reaction - fried potato - asparagine - systems - foods - temperature - variety - color - wheat - chips
Abstract The formation of acrylamide in potato crisps was fitted by empirical mathematical models. Potato slices were fried under the same experimental conditions for different times. Besides the content of precursors in the raw potato slices, acrylamide and water content in the potato crisps were quantified after predetermined times (2-6 min). The temperature developments in the surrounding oil and outer cell layer of the potato slices were monitored, giving more insight in the frying process and making future comparisons between studies possible. The pattern found for the formation of acrylamide, which was similar to earlier studies, was fitted to three empirical models. Statistical methods were used to compare the performance of the models, with the Logistic-Exponential and Empirical model performing equally well. The obtained model parameters were in the range of earlier reported studies, although this comparison is not unequivocal as the experimental conditions differed between studies. The precision of parameter estimates was problematic; this should be improved by better experimental design. Nevertheless, the approach of this study will make it possible to truly compare acrylamide formation patterns and model parameters in the future, with the ability to develop a tool to predict acrylamide formation in potato crisps.
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