Modeling deep-fat frying for control of acrylamide reaction in plantain
This paper discusses the possibility of controlling acrylamide formation/elimination reactions in plantain during frying. A 2D model including heat and vapor transfer and acrylamide reactions was developed. The model was validated against experimental data, consisting of the plantain core temperature and average water and acrylamide contents. Validations were made on two different typical plantain-based foods, i.e. "tajadas" (thick product) and "tostones" (thin product), in which the acrylamide contents were found to be 0.24 and 0.44 mg kg?1 (fat-free dry basis), respectively. The simulations highlighted that non-isothermal heat treatment is a good strategy to reduce the acrylamide content (up to 50% reduction). However, controlling the asparagine content in the raw material through maturity stage selection or by implementing immersion pretreatments is an easier way to mitigate the acrylamide net amount in plantain products.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, U10 - Informatique, mathématiques et statistiques, banane plantain, friture, transfert de masse, Immersion, réaction de Maillard, asparagine, acrylamide, modèle de simulation, http://aims.fao.org/aos/agrovoc/c_5989, http://aims.fao.org/aos/agrovoc/c_3132, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_15994, http://aims.fao.org/aos/agrovoc/c_668, http://aims.fao.org/aos/agrovoc/c_28214, http://aims.fao.org/aos/agrovoc/c_24242, |
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dig-cirad-fr-5647942024-01-28T20:34:14Z http://agritrop.cirad.fr/564794/ http://agritrop.cirad.fr/564794/ Modeling deep-fat frying for control of acrylamide reaction in plantain. Bassama Joseph, Brat Pierre, Boulanger Renaud, Günata Ziya, Bohuon Philippe. 2012. Journal of Food Engineering, 113 (1) : 156-166.https://doi.org/10.1016/j.jfoodeng.2012.04.004 <https://doi.org/10.1016/j.jfoodeng.2012.04.004> Modeling deep-fat frying for control of acrylamide reaction in plantain Bassama, Joseph Brat, Pierre Boulanger, Renaud Günata, Ziya Bohuon, Philippe eng 2012 Journal of Food Engineering Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires U10 - Informatique, mathématiques et statistiques banane plantain friture transfert de masse Immersion réaction de Maillard asparagine acrylamide modèle de simulation http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_668 http://aims.fao.org/aos/agrovoc/c_28214 http://aims.fao.org/aos/agrovoc/c_24242 This paper discusses the possibility of controlling acrylamide formation/elimination reactions in plantain during frying. A 2D model including heat and vapor transfer and acrylamide reactions was developed. The model was validated against experimental data, consisting of the plantain core temperature and average water and acrylamide contents. Validations were made on two different typical plantain-based foods, i.e. "tajadas" (thick product) and "tostones" (thin product), in which the acrylamide contents were found to be 0.24 and 0.44 mg kg?1 (fat-free dry basis), respectively. The simulations highlighted that non-isothermal heat treatment is a good strategy to reduce the acrylamide content (up to 50% reduction). However, controlling the asparagine content in the raw material through maturity stage selection or by implementing immersion pretreatments is an easier way to mitigate the acrylamide net amount in plantain products. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/564794/1/document_564794.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.jfoodeng.2012.04.004 10.1016/j.jfoodeng.2012.04.004 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.04.004 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.jfoodeng.2012.04.004 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires U10 - Informatique, mathématiques et statistiques banane plantain friture transfert de masse Immersion réaction de Maillard asparagine acrylamide modèle de simulation http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_668 http://aims.fao.org/aos/agrovoc/c_28214 http://aims.fao.org/aos/agrovoc/c_24242 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires U10 - Informatique, mathématiques et statistiques banane plantain friture transfert de masse Immersion réaction de Maillard asparagine acrylamide modèle de simulation http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_668 http://aims.fao.org/aos/agrovoc/c_28214 http://aims.fao.org/aos/agrovoc/c_24242 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires U10 - Informatique, mathématiques et statistiques banane plantain friture transfert de masse Immersion réaction de Maillard asparagine acrylamide modèle de simulation http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_668 http://aims.fao.org/aos/agrovoc/c_28214 http://aims.fao.org/aos/agrovoc/c_24242 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires U10 - Informatique, mathématiques et statistiques banane plantain friture transfert de masse Immersion réaction de Maillard asparagine acrylamide modèle de simulation http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_668 http://aims.fao.org/aos/agrovoc/c_28214 http://aims.fao.org/aos/agrovoc/c_24242 Bassama, Joseph Brat, Pierre Boulanger, Renaud Günata, Ziya Bohuon, Philippe Modeling deep-fat frying for control of acrylamide reaction in plantain |
description |
This paper discusses the possibility of controlling acrylamide formation/elimination reactions in plantain during frying. A 2D model including heat and vapor transfer and acrylamide reactions was developed. The model was validated against experimental data, consisting of the plantain core temperature and average water and acrylamide contents. Validations were made on two different typical plantain-based foods, i.e. "tajadas" (thick product) and "tostones" (thin product), in which the acrylamide contents were found to be 0.24 and 0.44 mg kg?1 (fat-free dry basis), respectively. The simulations highlighted that non-isothermal heat treatment is a good strategy to reduce the acrylamide content (up to 50% reduction). However, controlling the asparagine content in the raw material through maturity stage selection or by implementing immersion pretreatments is an easier way to mitigate the acrylamide net amount in plantain products. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires U10 - Informatique, mathématiques et statistiques banane plantain friture transfert de masse Immersion réaction de Maillard asparagine acrylamide modèle de simulation http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_3132 http://aims.fao.org/aos/agrovoc/c_28601 http://aims.fao.org/aos/agrovoc/c_2316 http://aims.fao.org/aos/agrovoc/c_15994 http://aims.fao.org/aos/agrovoc/c_668 http://aims.fao.org/aos/agrovoc/c_28214 http://aims.fao.org/aos/agrovoc/c_24242 |
author |
Bassama, Joseph Brat, Pierre Boulanger, Renaud Günata, Ziya Bohuon, Philippe |
author_facet |
Bassama, Joseph Brat, Pierre Boulanger, Renaud Günata, Ziya Bohuon, Philippe |
author_sort |
Bassama, Joseph |
title |
Modeling deep-fat frying for control of acrylamide reaction in plantain |
title_short |
Modeling deep-fat frying for control of acrylamide reaction in plantain |
title_full |
Modeling deep-fat frying for control of acrylamide reaction in plantain |
title_fullStr |
Modeling deep-fat frying for control of acrylamide reaction in plantain |
title_full_unstemmed |
Modeling deep-fat frying for control of acrylamide reaction in plantain |
title_sort |
modeling deep-fat frying for control of acrylamide reaction in plantain |
url |
http://agritrop.cirad.fr/564794/ http://agritrop.cirad.fr/564794/1/document_564794.pdf |
work_keys_str_mv |
AT bassamajoseph modelingdeepfatfryingforcontrolofacrylamidereactioninplantain AT bratpierre modelingdeepfatfryingforcontrolofacrylamidereactioninplantain AT boulangerrenaud modelingdeepfatfryingforcontrolofacrylamidereactioninplantain AT gunataziya modelingdeepfatfryingforcontrolofacrylamidereactioninplantain AT bohuonphilippe modelingdeepfatfryingforcontrolofacrylamidereactioninplantain |
_version_ |
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