Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi

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

doi:10.28948/ngumuh.1696315

Research Article

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

Year 2025, Volume: 14 Issue: 3, 1088 - 1099, 15.07.2025

Eşref Boğar , Damla Nur Kaya , Deniz Kaynar , Büşra Braho Melek Harmancı

https://doi.org/10.28948/ngumuh.1696315

Abstract

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 µg/kg to 1070.67 µg/kg, 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 proportional–integral–derivative-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 µg/kg 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.

Keywords

Acrylamide, Oven-baked French fries, Gaussian process regression, Food safety, Public health

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Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi

Year 2025, Volume: 14 Issue: 3, 1088 - 1099, 15.07.2025

Eşref Boğar , Damla Nur Kaya , Deniz Kaynar , Büşra Braho Melek Harmancı

https://doi.org/10.28948/ngumuh.1696315

Abstract

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 µg/kg ile 1070.67 µg/kg arasında değişmiş, sıcaklık ve süredeki artışın akrilamid oluşumunu artırdığı gözlemlenmiştir. Modelleme sürecinde, hiperparametre optimizasyonu oransal–integral–türevsel 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 µg/kg'lık 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.

Keywords

Akrilamid, Fırınlanmış patates, Gauss süreç regresyonu, Gıda güvenliği, Halk sağlığı

Thanks

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından 2209-B Üniversite Öğrencileri Sanayiye Yönelik Araştırma Projeleri Desteği Programı kapsamında desteklenmiştir. Bu destek için TÜBİTAK’a ve sanayi destekçisi olarak katkılarından dolayı BSH Ev Aletleri Sanayi ve Ticaret A.Ş.'ye teşekkür ederiz. Ayrıca, çalışma sürecinde sağladığı değerli bilgi ve katkılarından dolayı Prof. Dr. Ahmet KOLUMAN’a teşekkür ederiz.

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Details

Primary Language	Turkish
Subjects	Machine Learning (Other), Biomedical Engineering (Other), Food Engineering
Journal Section	Research Articles
Authors	Eşref Boğar 0000-0003-3640-363X Damla Nur Kaya 0009-0000-9376-3880 Deniz Kaynar 0009-0001-2115-5568 Büşra Braho This is me 0009-0003-4218-2703 Melek Harmancı 0009-0006-0460-863X
Early Pub Date	July 8, 2025
Publication Date	July 15, 2025
Submission Date	May 9, 2025
Acceptance Date	June 17, 2025
Published in Issue	Year 2025 Volume: 14 Issue: 3

Cite

APA	Boğar, E., Kaya, D. N., Kaynar, D., Braho, B., et al. (2025). Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 14(3), 1088-1099. https://doi.org/10.28948/ngumuh.1696315
AMA	Boğar E, Kaya DN, Kaynar D, Braho B, Harmancı M. Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi. NOHU J. Eng. Sci. July 2025;14(3):1088-1099. doi:10.28948/ngumuh.1696315
Chicago	Boğar, Eşref, Damla Nur Kaya, Deniz Kaynar, Büşra Braho, and Melek Harmancı. “Fırında pişirilen Patates kızartmalarında Akrilamid oluşumunun Optimize Edilmiş Gauss süreç Regresyonu Ile Modellenmesi”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 14, no. 3 (July 2025): 1088-99. https://doi.org/10.28948/ngumuh.1696315.
EndNote	Boğar E, Kaya DN, Kaynar D, Braho B, Harmancı M (July 1, 2025) Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 14 3 1088–1099.
IEEE	E. Boğar, D. N. Kaya, D. Kaynar, B. Braho, and M. Harmancı, “Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi”, NOHU J. Eng. Sci., vol. 14, no. 3, pp. 1088–1099, 2025, doi: 10.28948/ngumuh.1696315.
ISNAD	Boğar, Eşref et al. “Fırında pişirilen Patates kızartmalarında Akrilamid oluşumunun Optimize Edilmiş Gauss süreç Regresyonu Ile Modellenmesi”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 14/3 (July 2025), 1088-1099. https://doi.org/10.28948/ngumuh.1696315.
JAMA	Boğar E, Kaya DN, Kaynar D, Braho B, Harmancı M. Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi. NOHU J. Eng. Sci. 2025;14:1088–1099.
MLA	Boğar, Eşref et al. “Fırında pişirilen Patates kızartmalarında Akrilamid oluşumunun Optimize Edilmiş Gauss süreç Regresyonu Ile Modellenmesi”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, vol. 14, no. 3, 2025, pp. 1088-99, doi:10.28948/ngumuh.1696315.
Vancouver	Boğar E, Kaya DN, Kaynar D, Braho B, Harmancı M. Fırında pişirilen patates kızartmalarında akrilamid oluşumunun optimize edilmiş gauss süreç regresyonu ile modellenmesi. NOHU J. Eng. Sci. 2025;14(3):1088-99.

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