Table 1.
Kinetic parameters for the formation of acryalmide (AA) and 5-hydroxymethylfurfural (HMF) in reconstituted potato chips as function of different temperatures
| Compounds | Rate constant | R 2 | |
|---|---|---|---|
| Acrylamide (AA) | k 170 o C (min−1) | 0.079a | 0.983 |
| k 180 o C (min−1) | 0.214b | 0.812 | |
| k 190 o C (min−1) | 0.405c | 0.991 | |
| Ea (KJ mol−1) | 139.1a | ||
| 5-hydroxymethylfurfural (HMF) | k 170 o C (min−1) | 7.860a | 0.868 |
| k 180 o C (min−1) | 11.598a | 1 | |
| k 190 o C (min−1) | 20.015b | 0.992 | |
| Ea (KJ mol−1) | 81.0b | ||
For each line of AA and HMF, the k and Ea values with different letters are significantly different (P < 0.05). AA, acrylamide; HMF, 5-hydroxymethylfurfural