[Response] Thanks for your comment and they are the basic
physicochemical indexes for the frying oil and French fries, the
different fatty acids components lead to the variety in oxidation
stability of four kinds of frying oils. We have removed them in the
supply materials.
Reviewer: 2
1.The authors reported a rapid assessment method on quality changes in
French fries during deep-frying based on FTIR spectroscopy combined with
artificial neural network. Though there are many reports of using FTIR
to assess the quality of oils. The combination of FTIR and artificial
neural network shows promising and the approach has the merit that could
be applied in food industry. Overall, the manuscript was well-written
the logic flow was clear. However, there are several aspects need
further clarification and improvement.
[Response] We
appreciate Reviewer #2’s comments and have revised them as suggested.
2.There are many reports applied deconvolution for FTIR spectra, which
has several advantages. More in-depth discussion should be applied.
Location
shift (Line 191 and other places): the peak wavenumber could be affected
by treatment conditions. Therefore, for many reports, a range (Ave and
SD might be used) of wavenumber was used to indicate specific
characteristic peak in a region. It is suggested to discuss more in this
aspect.