Document Detail


Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.
MedLine Citation:
PMID:  17357985     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The artificial neural network (ANN) modeling approach was used to predict acrylamide formation and browning ratio (%) in potato chips as influenced by time x temperature covariants. A series of feed-forward type network models with back-propagation training algorithm were developed. Among various network configurations, 4-5-3-2 configuration was found as the best performing network topology. Four neurons in the input layer were reflecting the asparagine concentration, glucose concentration, frying temperature, and frying time. The output layer had two neurons representing acrylamide concentration and browning ratio of potato chips. The ANN modeling approach was shown to successfully predict acrylamide concentration (R = 0.992) and browning ratio (R = 0.997) of potato chips during frying at different temperatures in time-dependent manner for potatoes having different concentrations of asparagine and glucose. It was concluded that ANN modeling is a useful predictive tool which considers only the input and output variables rather than the complex chemistry.
Authors:
Arda Serpen; Vural Gökmen
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Molecular nutrition & food research     Volume:  51     ISSN:  1613-4125     ISO Abbreviation:  Mol Nutr Food Res     Publication Date:  2007 Apr 
Date Detail:
Created Date:  2007-04-02     Completed Date:  2007-07-19     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  101231818     Medline TA:  Mol Nutr Food Res     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  383-9     Citation Subset:  IM    
Affiliation:
Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey.
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / analysis*
Asparagine / analysis
Carbohydrates / analysis
Food Handling / methods
Hot Temperature*
Maillard Reaction*
Neural Networks (Computer)*
Solanum tuberosum / chemistry*
Time Factors
Chemical
Reg. No./Substance:
0/Carbohydrates; 7006-34-0/Asparagine; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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