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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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Detalles Bibliográficos
Autor principal:	Chan, Der-Sheng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
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

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