On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging

Simple item page
dc.contributor.authorPedreschi, F.
dc.contributor.authorSegtnan, V. H.
dc.contributor.authorKnutsen, S. H.
dc.date.accessioned2024-01-10T12:41:03Z
dc.date.available2024-01-10T12:41:03Z
dc.date.issued2010
dc.description.abstractThe contents of dry matter, oil and acrylamide are some of the most relevant parameters in the quality control of potato chips. Near infrared spectroscopy (NIR) is a common technique for routine analysis of bulk chemistry in different raw materials and products because it allows a fast and non-destructive analysis of samples. The objective of this research was to investigate the possibilities of using on-line NIR monitoring of acrylamide, moisture and oil content in potato chips. Sixty samples of potato chips from individual frying runs were measured on-line using a VIS/NIR interactance line scanner. The same samples were analysed in the laboratory to determine their corresponding moisture, acrylamide and oil contents. The mean VIS and NIR spectra for the 60 samples were modelled against the reference values for acrylamide, fat and dry matter using partial least squares regression (PLSR), and the regression models were validated using full cross-validation. On-line NIR interactance was found to predict fat and dry matter of potato chips with high accuracy, i.e. prediction errors of 0.99 and 0.86% (w/w), respectively. The corresponding correlations between predicted values and reference values were 0.99 and 0.97 for fat and dry matter. For acrylamide an average prediction error of 266 mu g/kg was achieved using NIR and VIS signals in combination. The correlation between predicted values and reference values was 0.83 for this model. The system may be used to separate samples with very high acrylamide contents from samples with average to low contents. (C) 2010 Elsevier Ltd. All rights reserved.
dc.description.funderFONDECYT
dc.description.funderNorwegian Research Council
dc.description.funderNordic Innovation Centre (Nordacryl, NICe)
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent5 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2009.12.075
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2009.12.075
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77376
dc.identifier.wosidWOS:000276038400047
dc.information.autorucIngeniería;Pedreschi F;S/I;18770
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final620
dc.pagina.inicio616
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD CHEMISTRY
dc.rightsacceso restringido
dc.subjectPotato chips
dc.subjectAcrylamide
dc.subjectDry matter
dc.subjectOil content
dc.subjectNear infrared spectroscopy (NIR)
dc.subjectOIL
dc.subjectCOLOR
dc.subjectSLICES
dc.subject.ods02 Zero Hunger
dc.subject.odspa02 Hambre cero
dc.titleOn-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging
dc.typeartículo
dc.volumen121
sipa.codpersvinculados18770
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2024-03-25. On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging.pdf
Size:
3.06 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas