Kinetic modeling of acrylamide formation in aqueous reaction systems and potato crisps : Text & Figures

J.J. Knol

Research output: Thesisinternal PhD, WU

Abstract

Acrylamide can be formed in foods that have undergone a high temperature treatment (>120 °C) such as French fries, crisps, coffee and bread, due to the Maillard reaction. The evidence of acrylamide in foods posing a risk for different types of cancer has been strengthened. Mitigation of acrylamide formation in foods is, therefore, of great importance. The aim of this PhD study was to derive mathematical models that describe the formation of acrylamide as a function of product and processing parameters. The technique of multiresponse modeling was used to unravel the reaction networks of the formation of acrylamide in the Maillard reaction using aqueous reaction systems. Furthermore, the use of empirical models was studied to describe and predict the formation of acrylamide in potato crisps. With that, the work described in this thesis contributes to the development of strategies to lower acrylamide formation in food.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • van Boekel, Tiny, Promotor
  • Linssen, Jozef, Co-promotor
Award date10 Oct 2008
Place of Publication[S.l.]
Print ISBNs9789085852018
Publication statusPublished - 2008

Keywords

  • acrylamides
  • crisps
  • maillard reaction
  • maillard reaction products
  • health hazards
  • mathematical models
  • kinetics
  • heat treatment
  • heating
  • reaction mechanism

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