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dc.contributor.authorPicouet, Pierre A.
dc.contributor.authorGou, Pere
dc.contributor.authorPruneri, Valerio
dc.contributor.authorDiaz, Isabel
dc.contributor.authorCastellari, Massimo
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-03-10T15:13:26Z
dc.date.available2020-04-28T22:01:16Z
dc.date.issued2019-04-29
dc.identifier.citationPicouet, 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.ca
dc.identifier.issn0260-8774ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/633
dc.description.abstractThe 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.ca
dc.format.extent32ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofJournal of Food Engineeringca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleImplementation of a quality by design approach in the potato chips frying processca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDEC/FP7/613665/EC/MUlti SEnsor Technology for management of food processes/MUSE-TECHca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2019.04.013ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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