Modeling acrylamide formation in oven-baked French fries using optimized gaussian process regression

Eşref Boğar; Damla Nur Kaya; Deniz Kaynar; Melek Harmancı

Makale detayları

Modeling acrylamide formation in oven-baked French fries using optimized gaussian process regression

Yazarlar:

Eşref Boğar | Damla Nur Kaya | Deniz Kaynar | Melek Harmancı

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Makine Öğrenme (Diğer) | Biyomedikal Mühendisliği (Diğer) | Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.1088-1099

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354733

pISSN:

2564-6605

Anahtar kelimeler:

Özet:

 High levels of acrylamide exposure exhibit genotoxic and potentially carcinogenic effects and are considered a serious risk factor for human health. Therefore, controlling acrylamide formation in food products is of great importance for ensuring food safety. In this study, the effects of cooking temperature and time on acrylamide formation in oven-baked French fries were experimentally investigated, and the relationship between these parameters and acrylamide formation was modeled. Acrylamide levels measured under different cooking conditions ranged from 94.78 µgkg to 1070.67 µgkg, and it was observed that increases in temperature and time led to higher acrylamide formation. In the modeling process, a Gaussian process regression model, with hyperparameters optimized using a proportionalintegralderivative-based search algorithm, was proposed. The performance of the proposed model was compared with multivariate linear, interaction, simple quadratic, quadratic, Gaussian, logarithmic, and exponential regression models. The findings revealed that the proposed model represented the experimental data with the highest accuracy. This model demonstrated superior performance compared to other models, with a root mean square error RMSE value of 56.90 and a coefficient of determination R² value of 0.97. Additionally, based on the reference value of 500 µgkg established by the European Union, the potential health risk was mapped according to the combinations of temperature and time. This study contributes to the development of effective strategies to reduce acrylamide formation and provides important insights into ensuring food safety and protecting public health.

 High levels of acrylamide exposure exhibit genotoxic and potentially carcinogenic effects and are considered a serious risk factor for human health. Therefore, controlling acrylamide formation in food products is of great importance for ensuring food safety. In this study, the effects of cooking temperature and time on acrylamide formation in oven-baked French fries were experimentally investigated, and the relationship between these parameters and acrylamide formation was modeled. Acrylamide levels measured under different cooking conditions ranged from 94.78 µgkg to 1070.67 µgkg, and it was observed that increases in temperature and time led to higher acrylamide formation. In the modeling process, a Gaussian process regression model, with hyperparameters optimized using a proportionalintegralderivative-based search algorithm, was proposed. The performance of the proposed model was compared with multivariate linear, interaction, simple quadratic, quadratic, Gaussian, logarithmic, and exponential regression models. The findings revealed that the proposed model represented the experimental data with the highest accuracy. This model demonstrated superior performance compared to other models, with a root mean square error RMSE value of 56.90 and a coefficient of determination R² value of 0.97. Additionally, based on the reference value of 500 µgkg established by the European Union, the potential health risk was mapped according to the combinations of temperature and time. This study contributes to the development of effective strategies to reduce acrylamide formation and provides important insights into ensuring food safety and protecting public health.

 High levels of acrylamide exposure exhibit genotoxic and potentially carcinogenic effects and are considered a serious risk factor for human health. Therefore, controlling acrylamide formation in food products is of great importance for ensuring food safety. In this study, the effects of cooking temperature and time on acrylamide formation in oven-baked French fries were experimentally investigated, and the relationship between these parameters and acrylamide formation was modeled. Acrylamide levels measured under different cooking conditions ranged from 94.78 µgkg to 1070.67 µgkg, and it was observed that increases in temperature and time led to higher acrylamide formation. In the modeling process, a Gaussian process regression model, with hyperparameters optimized using a proportionalintegralderivative-based search algorithm, was proposed. The performance of the proposed model was compared with multivariate linear, interaction, simple quadratic, quadratic, Gaussian, logarithmic, and exponential regression models. The findings revealed that the proposed model represented the experimental data with the highest accuracy. This model demonstrated superior performance compared to other models, with a root mean square error RMSE value of 56.90 and a coefficient of determination R² value of 0.97. Additionally, based on the reference value of 500 µgkg established by the European Union, the potential health risk was mapped according to the combinations of temperature and time. This study contributes to the development of effective strategies to reduce acrylamide formation and provides important insights into ensuring food safety and protecting public health.

 Yüksek düzeyde akrilamid maruziyeti, genotoksik ve potansiyel olarak kanserojen etkiler göstermekte olup, insan sağlığı açısından ciddi bir risk unsuru olarak değerlendirilmektedir. Bu nedenle, gıda ürünlerinde akrilamid oluşumunun kontrol altına alınması, gıda güvenliği açısından büyük önem taşımaktadır. Bu çalışmada, ev tipi fırında pişirilen patates kızartmalarında pişirme sıcaklığı ve süresinin akrilamid oluşumu üzerindeki etkileri deneysel olarak incelenmiş ve bu parametrelerin akrilamid oluşumu ile ilişkisi modellenmiştir. Farklı pişirme koşullarında ölçülen akrilamid düzeyleri 94.78 µgkg ile 1070.67 µgkg arasında değişmiş, sıcaklık ve süredeki artışın akrilamid oluşumunu artırdığı gözlemlenmiştir. Modelleme sürecinde, hiperparametre optimizasyonu oransalintegraltürevsel tabanlı arama algoritmasıyla gerçekleştirilen Gauss süreç regresyon modeli önerilmiştir. Önerilen modelin performansı, çok değişkenli doğrusal, etkileşimli, basit karesel, karesel, Gauss, logaritmik ve üstel regresyon modelleriyle karşılaştırılmıştır. Elde edilen bulgular, önerilen modelin deneysel verileri en yüksek doğrulukla temsil ettiğini ortaya koymuştur. Bu model, kök ortalama kare hata RMSE değeri 56.90 ve determinasyon katsayısı R² değeri 0.97 ile diğer modellere kıyasla üstün bir performans sergilemiştir. Ayrıca, Avrupa Birliği tarafından belirlenen 500 µgkglık referans değer esas alınarak, sıcaklık ve süre kombinasyonlarına bağlı potansiyel sağlık riski haritalandırılmıştır. Bu çalışma, akrilamid oluşumunu azaltmaya yönelik etkili stratejilerin geliştirilmesine katkı sağlamakta ve gıda güvenliği ile halk sağlığının korunmasına yönelik önemli bilgiler sunmaktadır.

Makale detayları

Modeling acrylamide formation in oven-baked French fries using optimized gaussian process regression

Yazarlar:

Eşref Boğar | Damla Nur Kaya | Deniz Kaynar | Melek Harmancı

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Makine Öğrenme (Diğer) | Biyomedikal Mühendisliği (Diğer) | Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.1088-1099

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354733

pISSN:

2564-6605

Acrylamide

Oven-baked French fries

Gaussian process regression

Food safety

Public healthAkrilamid

Fırınlanmış patates

Gauss süreç regresyonu

Gıda güvenliği

Halk sağlığı

Sayı

Makale detayları

Yazarlar: Eşref Boğar | Damla Nur Kaya | Deniz Kaynar | Melek Harmancı

Yayıncı: Nigde Omer Halisdemir University

Ana Başlıklar: Makine Öğrenme (Diğer) | Biyomedikal Mühendisliği (Diğer) | Gıda Mühendisliği

Dergi: Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.1088-1099

Belge Tipi: Makale

Yayın Tarihi: 7/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001354733

pISSN: 2564-6605

Sayı

Yazarlar:

Eşref Boğar | Damla Nur Kaya | Deniz Kaynar | Melek Harmancı

Yayıncı:

Nigde Omer Halisdemir University

Ana Başlıklar:

Makine Öğrenme (Diğer) | Biyomedikal Mühendisliği (Diğer) | Gıda Mühendisliği

Dergi:

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Vol.14 Issue 3, pp.1088-1099

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354733

pISSN:

2564-6605