A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content

Balagiannis, D. P., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Higley, J., Smith, G., Wedzicha, B. L. and Mottram, D. S. (2016) A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content. In: Granvogl, M., Peterson, D. and Schieberle, P. (eds.) Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, Vol. 1237. ACS, pp. 67-79. ISBN 9780841231856 doi: 10.1021/bk-2016-1237.ch006

Abstract/Summary

For modeling and predicting the formation of acrylamide in real food systems, it is not only important to understand the underlying chemistry, but also the complex effects of heat and moisture transfer which means that in French fries, for example, most of the acrylamide is formed on the edges and corners of the fry. In this paper, simple approximations have been employed to build a mathematical model that approximates the heat and mass transport phenomena in three dimensions. It successfully predicts the concentration of acrylamide and its precursors at different positions in the ‘fry’.

Additional Information	Proceedings of the ACS 2015
Item Type	Book or Report Section
URI	https://reading-clone.eprints-hosting.org/id/eprint/68246
Item Type	Book or Report Section
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Additional Information	Proceedings of the ACS 2015
Publisher	ACS
Publisher Statement	This document is the Accepted Manuscript version of a Published Work that appeared in final form in Browned Flavors: Analysis, Formation, and Physiology, copyright © American Chemical Society after peer review and technical editing by the publisher.
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