Robust modelling of heat-induced reactions in an industrial food production process exemplified by acrylamide generation in breakfast cereals

Food and Bioproducts Processing

Volumn 86, Issue 3, 2008, Pages 154-162

  Jensen, Bo B B ^a   Lennox, Martin ^a   Granby, Kit ^a   Adler Nissen, Jens ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Acrylamide; Food production; Modelling; Process modelling

Indexed keywords

CALCINATION; CANNING; FOOD PRESERVATION; FOOD PROCESSING;

ACRYLAMIDE; CASE STUDIES; CEREAL PRODUCTION; COMBINED EFFECTS; FOOD PROCESSING INDUSTRY; FOOD PRODUCTION; FOOD PRODUCTIONS; HEATING TIME; INDUSTRIAL CASE STUDIES; INDUSTRIAL CONTEXT; INTEGRATED EFFECTS; MODELLING; MULTI-PARAMETER MODELS; PROCESS MODELLING; PROCESS TEMPERATURES; PRODUCT QUALITIES; RESIDENCE TIME; ROBUST MODELING;

AMIDES;

EID: 50149106973     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2007.10.014     Document Type: Article

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