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Acetone extraction and HPLC determination of acrylamide in potato chips

✍ Scribed by F. Khoshnam; B. Zargar; N. Pourreza; H. Parham

Book ID
113009488
Publisher
Iranian Chemical Society
Year
2010
Tongue
English
Weight
132 KB
Volume
7
Category
Article
ISSN
1735-207X

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## Abstract The artificial neural network (ANN) modeling approach was used to predict acrylamide formation and browning ratio (%) in potato chips as influenced by timeΓ—temperature covariants. A series of feed‐forward type network models with back‐propagation training algorithm were developed. Among