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Internal scattering as an optical screening method to identify peeled potatoes giving rise to an excess of acrylamide. / Smeesters, Lien; Meulebroeck, Wendy; Raeymaekers, S.; Thienpont, Hugo.

In: J. Food Eng., Vol. 195, 02.2017, p. 255-261.

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@article{8cefeff8603d4c42a4251f2d24451d98,
title = "Internal scattering as an optical screening method to identify peeled potatoes giving rise to an excess of acrylamide",
abstract = "The formation of acrylamide during the frying of potatoes is nowadays one of the major concerns of the potato-processing agriculture industry. Much research has been carried out to identify the acrylamide precursors in raw potatoes in order to minimize its formation during frying. Raw potatoes that give rise to an excess of acrylamide can currently not be detected in a fast, sensitive and non-destructive way. Therefore, we investigate the use of spatially-resolved spectroscopy to optically identify raw potatoes with high acrylamide precursors concentrations, on basis of their internal scattering properties. To obtain potatoes that induce high acrylamide concentrations, we stored the potatoes in a fridge at 4 °C. Measurements of the potatoes after different storage times (11, 15, 21 and 28 weeks), corresponding with different acrylamide concentrations in the French fries, show an evolution of the scatter pattern. Furthermore, when comparing the scatter properties at different wavelengths for potatoes giving rise to low (<600 ppb) and high (>600 ppb) acrylamide concentrations during frying, an optimized classification of the potato batches was obtained at 1444 nm. We can conclude that the internal scatter properties of peeled, raw potatoes can be used to monitor the acrylamide precursors, enabling a non-destructive exclusion of the potatoes that are not suited for French fries production.",
keywords = "NEAR-INFRARED SPECTROSCOPY, FREE AMINO-ACIDS, FRENCH FRIES, SUGARS, TEMPERATURE, QUALITY, TUBERS, IMPACT, CHIPS, TIME",
author = "Lien Smeesters and Wendy Meulebroeck and S. Raeymaekers and Hugo Thienpont",
year = "2017",
month = "2",
doi = "10.1016/j.jfoodeng.2016.09.030",
language = "English",
volume = "195",
pages = "255--261",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Internal scattering as an optical screening method to identify peeled potatoes giving rise to an excess of acrylamide

AU - Smeesters, Lien

AU - Meulebroeck, Wendy

AU - Raeymaekers, S.

AU - Thienpont, Hugo

PY - 2017/2

Y1 - 2017/2

N2 - The formation of acrylamide during the frying of potatoes is nowadays one of the major concerns of the potato-processing agriculture industry. Much research has been carried out to identify the acrylamide precursors in raw potatoes in order to minimize its formation during frying. Raw potatoes that give rise to an excess of acrylamide can currently not be detected in a fast, sensitive and non-destructive way. Therefore, we investigate the use of spatially-resolved spectroscopy to optically identify raw potatoes with high acrylamide precursors concentrations, on basis of their internal scattering properties. To obtain potatoes that induce high acrylamide concentrations, we stored the potatoes in a fridge at 4 °C. Measurements of the potatoes after different storage times (11, 15, 21 and 28 weeks), corresponding with different acrylamide concentrations in the French fries, show an evolution of the scatter pattern. Furthermore, when comparing the scatter properties at different wavelengths for potatoes giving rise to low (<600 ppb) and high (>600 ppb) acrylamide concentrations during frying, an optimized classification of the potato batches was obtained at 1444 nm. We can conclude that the internal scatter properties of peeled, raw potatoes can be used to monitor the acrylamide precursors, enabling a non-destructive exclusion of the potatoes that are not suited for French fries production.

AB - The formation of acrylamide during the frying of potatoes is nowadays one of the major concerns of the potato-processing agriculture industry. Much research has been carried out to identify the acrylamide precursors in raw potatoes in order to minimize its formation during frying. Raw potatoes that give rise to an excess of acrylamide can currently not be detected in a fast, sensitive and non-destructive way. Therefore, we investigate the use of spatially-resolved spectroscopy to optically identify raw potatoes with high acrylamide precursors concentrations, on basis of their internal scattering properties. To obtain potatoes that induce high acrylamide concentrations, we stored the potatoes in a fridge at 4 °C. Measurements of the potatoes after different storage times (11, 15, 21 and 28 weeks), corresponding with different acrylamide concentrations in the French fries, show an evolution of the scatter pattern. Furthermore, when comparing the scatter properties at different wavelengths for potatoes giving rise to low (<600 ppb) and high (>600 ppb) acrylamide concentrations during frying, an optimized classification of the potato batches was obtained at 1444 nm. We can conclude that the internal scatter properties of peeled, raw potatoes can be used to monitor the acrylamide precursors, enabling a non-destructive exclusion of the potatoes that are not suited for French fries production.

KW - NEAR-INFRARED SPECTROSCOPY

KW - FREE AMINO-ACIDS

KW - FRENCH FRIES

KW - SUGARS

KW - TEMPERATURE

KW - QUALITY

KW - TUBERS

KW - IMPACT

KW - CHIPS

KW - TIME

UR - http://www.scopus.com/inward/record.url?scp=84994504837&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2016.09.030

DO - 10.1016/j.jfoodeng.2016.09.030

M3 - Article

VL - 195

SP - 255

EP - 261

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -

ID: 29270072