Cargando…

Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

In this study, we performed multi-objective model-based optimization of a potato-frying process balancing between acrylamide production and a quality parameter (yellowness). Solution analysis revealed that, for most of the Pareto solutions, acrylamide levels exceeded the EFSA recommendation. Almost...

Descripción completa

Detalles Bibliográficos
Autores principales:	Peñalver-Soto, Jose Lucas, Muñoz-Guillermo, María, Garre, Alberto, Iguaz, Asunción, Fernández, Pablo S., Egea, Jose A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689119/ https://www.ncbi.nlm.nih.gov/pubmed/36429281 http://dx.doi.org/10.3390/foods11223689

Ejemplares similares

Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments
por: Peñalver-Soto, Jose Lucas, et al.
Publicado: (2021)

On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods
por: Garre, Alberto, et al.
Publicado: (2019)

Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment
por: Garre, Alberto, et al.
Publicado: (2018)

Low-acrylamide French fries and potato chips
por: Rommens, Caius M, et al.
Publicado: (2008)

Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
por: Chan, Der-Sheng
Publicado: (2020)

Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets
por: Ahmad, Siti Nur Syahirah, et al.
Publicado: (2021)

Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy
por: Aykas, Didem P., et al.
Publicado: (2022)

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
por: Ahmad, Muhammad Mushtaq, et al.
Publicado: (2022)

Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?
por: Mesias, Marta, et al.
Publicado: (2020)

Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption
por: Skinner, Mark M., et al.
Publicado: (2021)

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries
por: Kamarudin, Siti Asiah, et al.
Publicado: (2018)

Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat
por: Lee, Jong-Sun, et al.
Publicado: (2020)

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying
por: Han, Zhonghui, et al.
Publicado: (2021)

A Multiobjective Optimization Model for a Dynamic and Sustainable Cellular Manufacturing System under Uncertainty
por: Jafarzadeh, Javad, et al.
Publicado: (2022)

Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance
por: González-Tejedor, Gerardo A., et al.
Publicado: (2023)

Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions
por: Song, Yuting, et al.
Publicado: (2022)

Multiobjective programming and planning
por: Cohon, Jared L
Publicado: (1978)

Theory of multiobjective optimization
por: Sawaragi, Yoshkazu, et al.
Publicado: (1985)

Metaheuristics for multiobjective optimisation
por: Gandibleux, Xavier, et al.
Publicado: (2004)

Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing
por: Huertas, Juan-Pablo, et al.
Publicado: (2021)

Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
por: Onishi, Yohei, et al.
Publicado: (2015)

Acrylamide in food: Progress in and prospects for genetic and agronomic solutions
por: Raffan, Sarah, et al.
Publicado: (2019)

Controller tuning with evolutionary multiobjective optimization: a holistic multiobjective optimization design procedure
por: Reynoso Meza, Gilberto, et al.
Publicado: (2017)

Stochastic Systems: Uncertainty Quantification and Propagation
por: Grigoriu, Mircea
Publicado: (2012)

Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips
por: Mohdaly, Adel Abdelrazek Abdelazim, et al.
Publicado: (2022)

Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits
por: Fang, Mingchih, et al.
Publicado: (2022)

An Algorithmic Framework for Multiobjective Optimization
por: Ganesan, T., et al.
Publicado: (2013)

A Review of Surrogate Assisted Multiobjective Evolutionary Algorithms
por: Díaz-Manríquez, Alan, et al.
Publicado: (2016)

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)
por: López-Gómez, Antonio, et al.
Publicado: (2023)

Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives’ Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps
por: Ma, Xiang, et al.
Publicado: (2015)

Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying
por: Rottmann, Eric, et al.
Publicado: (2021)

Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions
por: Negoiță, Mioara, et al.
Publicado: (2022)

Uncertainty Propagation for NIST Visible Spectral Standards
por: Gardner, James L.
Publicado: (2004)

Multiobjective optimization: behavioral and computational considerations
por: Ringuest, Jeffrey L
Publicado: (1991)

Multiobjective optimization of an extremal evolution model
por: Elettreby, M F
Publicado: (2004)

Genetic algorithms and fuzzy multiobjective optimization
por: Sakawa, Masatoshi
Publicado: (2002)

Adaptive scalarization methods in multiobjective optimization
por: Eichfelder, Gabriele, et al.
Publicado: (2008)

Fuzzy and multiobjective games for conflict resolution
por: Kacprzyk, Janusz, et al.
Publicado: (2001)

Multiobjective optimization: interactive and evolutionary approaches
por: Deb, Kalyanmoy, et al.
Publicado: (2008)

Constrained Multiobjective Biogeography Optimization Algorithm
por: Mo, Hongwei, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_bk09vdpua99gdr8jq0rrdjp3i4