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A study on the use of empirical models to predict the formation of acrylamide in potato crisps

Knol, Jeroen J; Viklund, Gunilla LU ; Linssen, Jozef P H; Sjöholm, Ingegerd LU ; Skog, Kerstin LU and van Boekel, Martinus A J S (2008) In Molecular Nutrition and Food Research 52(3). p.313-321
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Maillard reaction, kinetic modeling, acrylamide, empirical modeling, potato crisps
in
Molecular Nutrition and Food Research
volume
52
issue
3
pages
313 - 321
publisher
John Wiley & Sons
external identifiers
  • wos:000254259500003
  • scopus:41949117478
ISSN
1613-4133
DOI
10.1002/mnfr.200700343
language
English
LU publication?
yes
id
031b60a8-5b4b-4cdb-8715-2f0c378ed1cf (old id 1184901)
date added to LUP
2008-09-02 14:13:44
date last changed
2017-05-28 03:48:40
@article{031b60a8-5b4b-4cdb-8715-2f0c378ed1cf,
  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.},
  author       = {Knol, Jeroen J and Viklund, Gunilla and Linssen, Jozef P H and Sjöholm, Ingegerd and Skog, Kerstin and van Boekel, Martinus A J S},
  issn         = {1613-4133},
  keyword      = {Maillard reaction,kinetic modeling,acrylamide,empirical modeling,potato crisps},
  language     = {eng},
  number       = {3},
  pages        = {313--321},
  publisher    = {John Wiley & Sons},
  series       = {Molecular Nutrition and Food Research},
  title        = {A study on the use of empirical models to predict the formation of acrylamide in potato crisps},
  url          = {http://dx.doi.org/10.1002/mnfr.200700343},
  volume       = {52},
  year         = {2008},
}