Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration |
| |
| Authors: | Gabriella Carrieri Monica Anese Barbara Quarta Maria Valeria De Bonis Gianpaolo Ruocco |
| |
| Affiliation: | 1. College of Food Technology, Università degli Studi della Basilicata Campus Macchia Romana, Potenza 85100, Italy;2. Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine Via Sondrio 2/a, Udine 33100, Italy |
| |
| Abstract: | It is nowadays well known that heating, which is carried out to improve the hygienic, sensory and nutritional properties of foods, can be also responsible for the development of acrylamide. Acrylamide levels between a few ppb and in excess of 1000 ppb have been found in many heated foods. As acrylamide is classified as a probable human carcinogen, the knowledge of critical processing variables leading to its formation is needed to ensure safety requirements. |
| |
| Keywords: | Acrylamide Deep-frying Computational fluid dynamics Kinetics Transport phenomena |
| 本文献已被 ScienceDirect 等数据库收录！ |
