Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration

Journal of Food Engineering

Volumn 98, Issue 2, 2010, Pages 141-149

  Carrieri, Gabriella ^a   Anese, Monica ^b   Quarta, Barbara ^b   De Bonis, Maria Valeria ^a   Ruocco, Gianpaolo ^a  

^a College of Food Technology ^*  (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Acrylamide; Computational fluid dynamics; Deep frying; Kinetics; Transport phenomena

Indexed keywords

ACRYLAMIDE; ACRYLAMIDES; COMPUTATIONAL FLUID DYNAMICS SIMULATIONS; HPLC-MS/MS; HUMAN CARCINOGEN; INDUSTRIAL SETTINGS; MULTIDIMENSIONAL DISTRIBUTIONS; NUTRITIONAL PROPERTIES; OPERATIONAL PARAMETERS; PHYSICO-CHEMICALS; PROCESSING VARIABLES; SAFETY REQUIREMENTS; SIMULATION RESULT; SPACE AND TIME; TRANSPORT PHENOMENA;

AGRICULTURAL PRODUCTS; AMIDES; CHEMICAL CONTAMINATION; COMPUTATIONAL FLUID DYNAMICS; FLUID DYNAMICS;

TRANSPORT PROPERTIES;

SOLANUM TUBEROSUM;

EID: 75849124374     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.011     Document Type: Article

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