Kinetic modelling of acrylamide formation during the frying of potato chips.

The effect of potato tuber composition, frying time and temperature on acrylamide formation in potato chips was investigated and a mathematical model of the kinetics of acrylamide formation is provided. Moisture-temperature-time profiles were obtained for potato slices during frying to enable the determination of the 'effective' reaction time by identifying the critical moisture content (6% dwb) for acrylamide formation to commence and using dehydration curves to calculate subsequent frying time to finished product moisture content. The chemical kinetic model conformed to the following rate equation over a one hundred-fold range of acrylamide concentrations: d[acryl]dt=kglucoseasn+k[fructose][asn][TAA] where [TAA] represents total amino acid concentration.

Cultivation practices and manufacturing processes to produce Hoodia gordonii extract for weight management products.

Hoodia gordonii (Masson) Sweet ex Decne., is a succulent shrub, indigenous to the arid regions of southern Africa. Indigenous people have historically utilised certain species of Hoodia, including H.