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Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

✍ Scribed by Shojaee-Aliabadi, Saeedeh; Nikoopour, Hooshang; Kobarfard, Farzad; Parsapour, Mahdi; Moslehishad, Maryam; Hassanabadi, Hassan; Frias, Jesus M; Hashemi, Maryam; Dahaghin, Ezzat

Book ID
120507381
Publisher
John Wiley and Sons
Year
2013
Tongue
English
Weight
105 KB
Volume
93
Category
Article
ISSN
0022-5142

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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