Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
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DOI: 10.3390/foods9020200
Abstract: 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… read more here.
Keywords: temperature step; potato strip; acrylamide formation; french fries ... See more keywords