Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.) View Full Text


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Article Info

DATE

2013-09-19

AUTHORS

Oana Emilia Constantin, Kristina Kukurová, Camelia Neagu, Alena Bednáriková, Zuzana Ciesarová, Gabriela Râpeanu

ABSTRACT

In this study, modelling of time/temperature-depending acrylamide formation in red bell peppers was performed. The data collected were analysed using a central composite design and response surface modelling, to optimize the thermal treatment (temperature and time of heating) of red bell pepper, in order to find the condition of lower acrylamide production maintaining sufficient status of processed vegetable. Using this approach, the acrylamide content in studied samples was in the range of 47 ± 12.03 and 10,616 ± 189.47 ng/g at temperature/time condition between 170 and 240 °C, respectively, 4–46 min. The calculated equation of acrylamide formation in grilled red bell pepper revealed that the minimum acrylamide formation is at the lowest exposure times, between 4 and 15 min. Also, the lower the cooking temperature is, the lower the acrylamide formation is. Moreover, the presented model enables the prediction of the acrylamide level at various temperature/time conditions of red bell pepper thermal treatment. More... »

PAGES

149-156

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-013-2086-7

DOI

http://dx.doi.org/10.1007/s00217-013-2086-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1008172547


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