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Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010

✍ Scribed by Tsukakoshi, Yoshiki; Ono, Hiroshi; Kibune, Nobuyuki; Isagawa, Satoshi; Yamazaki, Kumiko; Watai, Masatoshi; Yoshida, Mitsuru

Book ID
126743049
Publisher
Taylor and Francis Group
Year
2012
Tongue
English
Weight
359 KB
Volume
29
Category
Article
ISSN
1944-0049

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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