Vegard H. Segtnan - Articles and news items

Screening of acrylamide contents in potato crisps using VIS and NIR technology

Issue 2 2011  •  13 May 2011  •  Vegard H. Segtnan and Svein H. Knutsen, Nofima AS, The Norwegian Institute of Food, Fisheries and Aquaculture Research

Acrylamide is considered a potential carcinogen and is present at elevated concentrations in different types of heat-treated foods. It is formed during baking, frying and roasting of raw materials from plant origin, particularly potatoes and cereals. Acrylamide is one of the reaction products in the Maillard reaction between the acrylamide precursors, amino acids and reducing sugars. A high natural level of acrylamide precursors and the specific processing conditions, mainly short frying at high temperatures between 160 and 190°C, put potato crisps in the group of food products with the highest level of acrylamide.

Online transflectance NIR imaging of foods

Issue 1 2007, Past issues  •  7 March 2007  •  Vegard H. Segtnan, Jens Petter Wold and Martin Høy, Matforsk AS, Norway and Jens T. Thielemann and Jon Tschudi, SINTEF ICT, Norway

Most solid foods are heterogeneous on one level or another. Minced meat or an intact piece of meat, for example, will have smaller or larger local regions that are almost pure fat, pure lean meat or pure connective tissue. For such heterogeneous foods the distribution of the local differences is approximately the same throughout the sample.