Implementation of a quality by design approach in the potato chips frying process
The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process parameters (CPPs) and quality target parameters (QTPs) were identified and measured all along the chips processing chain in 98 independent experiments. Temperature, time and oil quality usually used in the food industry were applied. Multilinear regression (MLR) was conducted to identify the variables (CQAs and CPPs) that could explain variation of the QTPs. An aggregation of significant QTPs was also performed in order to determine a single value that could express final products quality coupled to MLR analysis. It was possible to identify the main CQAs and CPPs that can explain the variation of some QTPs (colour a*, “flavour roast” sensory attribute, pentylfuran content and acrylamide content) as well as aggregated data.
663/664 - Food and nutrition. Enology. Oils. Fat
Is part of
Journal of Food Engineering
Picouet, P. A., Gou, P., Pruneri, V., Diaz, I. and Castellari, M. Picouet, Pierre A., Pere Gou, Valerio Pruneri, Isabel Diaz, and Massimo Castellari. 2019. "Implementation Of A Quality By Design Approach In The Potato Chips Frying Process". Journal Of Food Engineering 260: 22-29. Elsevier BV. doi:10.1016/j.jfoodeng.2019.04.013.
Grant agreement number
EC/FP7/613665/EC/MUlti SEnsor Technology for management of food processes/MUSE-TECH
Qualitat i Tecnologia Alimentària
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- ARTICLES CIENTÍFICS 
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