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Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
A heat and mass-transfer model coupled with reaction kinetics was developed to simulate frying. Obtaining an accurate mathematical model of the Maillard reaction and the heat and mass transfer is crucial for predicting the transient acrylamide formation, temperature, and water content in French frie...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073844/ https://www.ncbi.nlm.nih.gov/pubmed/32079076 http://dx.doi.org/10.3390/foods9020200 |