Simulation Study of the Humidity and Temperature Influence on Acrylamide Forming

Abstract

This paper presents a study by computer simulation of the influence of the technological parameters for fried potatoes slices obtained on Acrylamide forming. Frying process simulation allows highlighting issues that cannot be determined experimentally in such technological processes, such as temperature evolution within the potato slices points, the temperature distribution inside the potato slices, the influence of size, and technological parameters on these factors. The results obtained by computer simulation refer to frying oil temperature influence on potato slices, duration and roasting potato slice thickness influence in the formation of Acrylamide in the finished product.