Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and...

Area of Science:

• Food science
• Process optimization
• Chemical analysis

Background:

• Acrylamide formation during potato frying is a significant food safety concern.
• Yellowness is a key quality indicator in fried potato products.
• Balancing acrylamide reduction with desired product quality is crucial for the food industry.

Purpose of the Study:

• To perform multi-objective optimization of the potato-frying process.
• To balance acrylamide production with product yellowness.
• To analyze the impact of model uncertainties on optimization outcomes.

Main Methods:

• Model-based optimization techniques were employed.
• Multi-objective optimization was used to balance competing parameters.
• Uncertainty propagation analysis was conducted on model parameters.

Main Results:

• Most optimized solutions resulted in acrylamide levels exceeding European Food Safety Authority (EFSA) recommendations.
• Equivalent optimal solutions were identified under moderate processing conditions (lower temperatures and/or shorter times).
• Uncertainty in acrylamide production model parameters significantly altered Pareto fronts, especially at high acrylamide and yellowness levels.

Conclusions:

• The study provides insights into achieving a balance between acrylamide and yellowness in fried potatoes.
• Moderate processing conditions offer flexibility and robustness in process design.
• Accounting for model parameter uncertainty is essential for reliable process optimization.