NutriFOODchem Unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(3):362-70. doi: 10.1080/19440049.2011.639094. Epub 2011 Dec 9.
The current entrance quality control used in the french fries industry is done based on colour evaluation with a United States Department of Agriculture/Munsell colour chart (after a short frying test, typically 180°C for 3 min). On the basis of a study carried out during two consecutive potato storage seasons, the possibility of a more effective entrance control of the raw potato tubers in order to identify batches of potatoes prone to acrylamide formation was evaluated. The current entrance control was compared to two other colour evaluation methods (CIE Lab* colour parameters and a process-specific Agtron analyser) and to reducing sugar content determination. Seasonal variability did not affect the slopes of the linear correlation models, for most of the parameters studied. The determination of colour formation measured by the Agtron methodology and reducing sugar content allowed a better identification of batches of potatoes prone to acrylamide formation compared with the current entrance control. Different scenarios represented by decision trees for quality control measures for incoming potatoes were evaluated while considering the investigation value of 600 µg kg⁻¹ for french fries recently prescribed by the European Commission. Samples were categorised based on predictions of threshold values and acrylamide levels in the final product.
目前薯条行业采用的入厂质量控制是基于颜色评估，使用美国农业部/芒塞尔颜色图表（经过短暂的油炸测试，通常在 180°C 下进行 3 分钟）。基于在两个连续的土豆储存季节进行的研究，评估了更有效地控制生土豆块茎入厂的可能性，以识别容易形成丙烯酰胺的土豆批次。当前的入厂控制与另外两种颜色评估方法（CIE Lab*颜色参数和特定于过程的 Agtron 分析仪）以及还原糖含量测定进行了比较。对于大多数研究的参数，季节性变化并没有影响线性相关模型的斜率。与当前的入厂控制相比，Agtron 方法测量的颜色形成和还原糖含量的测定能够更好地识别容易形成丙烯酰胺的土豆批次。评估了不同的决策树场景，代表了入厂土豆质量控制措施，同时考虑了欧盟委员会最近规定的薯条 600μgkg⁻¹的调查值。基于最终产品中的预测阈值值和丙烯酰胺水平对样品进行了分类。
