Prediction acrylamide contents in fried dough twist based on the application of artificial neural network

Acrylamide forms through the reaction between reducing sugars and asparagine in the thermal processing of food. Detection measures like LC-MS, HPLC are time-consuming and costly, which inspired us to use back propagation-artificial neural networks (BP-ANN) based on a genetic algorithm to establish an acrylamide prediction model in fried dough twist. The effects of frying time and temperature on acrylamide contents, as well as the color difference and acid value at different time and temperature were determined. Acrylamide content was found significantly correlated with temperature (