Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio

Journal of Food Engineering

Volumn 93, Issue 2, 2009, Pages 172-176

  Gökmen, Vural ^a   Palazoǧlu, Tunç Koray ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b MERSIN UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Evaporated acrylamide; Frying; Potato; Surface area to volume ratio

Indexed keywords

OCCUPATIONAL RISKS; RISK ASSESSMENT; RISK MANAGEMENT; THERMAL EFFECTS; VAPORIZATION; WATER CONTENT; WATER VAPOR;

ACRYLAMIDE; EVAPORATED ACRYLAMIDE; FRYING; POTATO; SURFACE AREA-TO-VOLUME RATIO;

AMIDES;

SOLANUM TUBEROSUM;

EID: 62849102792     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.011     Document Type: Article

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