Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps

J.J. Knol, G.Å.I. Viklund, J.P.H. Linssen, I.M. Sjöholm, K.I. Skog, M.A.J.S. van Boekel

Research output: Contribution to journalArticleAcademicpeer-review

25 Citations (Scopus)

Abstract

Three empirical models were used to fit the formation of acrylamide in crisps of three different cold-sweetened potato genotypes, fried under the same experimental conditions. Statistical methods were used to compare the performance of the models, with the 'Logistic-Exponential' model performing the best. The obtained model parameters for the formation of acrylamide showed improvement in precision compared to an earlier study, the precision of the parameter estimates for the degradation of acrylamide was still problematic. Nevertheless, the predictive capacity of the 'Logistic-Exponential' model was tested, as this model showed a strong correlation between parameter a and the reducing sugar content of the raw potato. The predictions from this model for the formation of acrylamide in potato crisps were close to earlier reported experimental values. Therefore, the use of the 'Logistic-Exponential' model as a tool to predict acrylamide in potato crisps seems promising and should be developed further.
Original languageEnglish
Pages (from-to)103-109
JournalFood Chemistry
Volume113
Issue number1
DOIs
Publication statusPublished - 2009

Keywords

  • dietary acrylamide
  • maillard reaction
  • breast-cancer
  • fried potato
  • asparagine
  • risk
  • products
  • exposure
  • systems
  • bladder

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