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Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems

✍ Scribed by Yasuhara, Akio; Tanaka, Yuuka; Hengel, Matt; Shibamoto, Takayuki

Book ID
111881900
Publisher
American Chemical Society
Year
2003
Tongue
English
Weight
76 KB
Volume
51
Category
Article
ISSN
0021-8561

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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