@article{448d7dd7934b430c8fa162bbbb6bdea3,
title = "Kinetic modelling of acrylamide formation during the frying of potato chips",
abstract = "The effect of potato tuber composition, frying time and temperature on acrylamide formation in potato chips was investigated and a mathematical model of the kinetics of acrylamide formation is provided. Moisture-temperature–time profiles were obtained for potato slices during frying to enable the determination of the {\textquoteleft}effective{\textquoteright} reaction time by identifying the critical moisture content (6\% dwb) for acrylamide formation to commence and using dehydration curves to calculate subsequent frying time to finished product moisture content. The chemical kinetic model conformed to the following rate equation over a one hundred-fold range of acrylamide concentrations: [Formula presented]=k1glucoseasn+k6[fructose][Formula presented] where [TAA] represents total amino acid concentration. The timescale of the frying process meant that the chemical reactions were all in their initial rate phase. Kinetic parameters confirm that the fructose-dependent reaction (caramelization) contributes twice as much acrylamide as the reaction of glucose (Maillard reaction).",
keywords = "Acrylamide, Infusion blanching, Kinetic modelling, Potato chips, Potato crisps",
author = "Matthew Knight and Simon McWilliam and Sarah Peck and Georgios Koutsidis and Gemma Chope and Ian Puddephat and Bronislaw Wedzicha",
note = "Funding Information: The authors are grateful for expert assistance and advice from Brian Meyer, Shaun Horton, Peter Bright, Stephan Page, Raniero Zazzeroni, Gong Chen, Stephen Strutt, Amir Farooq, Genc Ndreca, Oliver Herbert, Eddie West, Paul Henson, Andrius Patapas, Sree Mavuru and Dinara Sunagatullina; for potato chip dehydration modelling to Chris Koh; for experiment design using Design Expert software to Gemma Hodgson at Qi Statistics and for advice on chemical and mechanistic aspects to Don Mottram of the University of Reading. This work was funded by PepsiCo International Ltd . Funding Information: The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Sarah Peck, Simon McWilliam, Gemma Chope and Ian Puddephat are employees of PepsiCo International Ltd. Bronislaw Wedzicha and Georgios Koutsidis were acting as consultants for PepsiCo International Ltd. Matthew Knight was funded by PepsiCo International Ltd. Funding Information: The authors are grateful for expert assistance and advice from Brian Meyer, Shaun Horton, Peter Bright, Stephan Page, Raniero Zazzeroni, Gong Chen, Stephen Strutt, Amir Farooq, Genc Ndreca, Oliver Herbert, Eddie West, Paul Henson, Andrius Patapas, Sree Mavuru and Dinara Sunagatullina; for potato chip dehydration modelling to Chris Koh; for experiment design using Design Expert software to Gemma Hodgson at Qi Statistics and for advice on chemical and mechanistic aspects to Don Mottram of the University of Reading. This work was funded by PepsiCo International Ltd. The views expressed in this paper are those of the authors and do not necessarily reflect the views or policies of PepsiCo International Ltd or any of its affiliates. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
month = aug,
day = "1",
doi = "10.1016/j.foodchem.2021.129305",
language = "English",
volume = "352",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}