Kinetic modelling: A tool to predict the formation of acrylamide in potato crisps

Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration

“…Also, the most relevant mitigation strategies are summarized in the Toolbox presented by the Confederation of the European Food and Drink Industries (CIAA, 2009). Recent contributions to chemical modeling can be found in Knol et al (2009) and De Vleeschouwer et al (2009).…”

Acrylamide in Fried Potato Products

“…However, at higher temperatures (180 and 200 °C), the drastic increase was followed by a fast decrease due to degradation of acrylamide [30,67,68]. However, not only temperature is crucial, but also the time of frying is important, because both determine the kinetics of acrylamide formation [71]. Therefore, frying temperature is expected to be an important factor that determines the extent of variation in acrylamide levels.…”

Predicting aroma formation with kinetic models

“…Wedzicha et al (2005) studied the kinetics of acrylamide formation, and, based on the rate determining steps that were established for Maillard reaction by Davies et al (1997), they proposed a relative kinetic model to describe the generation of acrylamide in a potato model system. Knol and co-workers initially developed a mechanistic model using an asparagine/glucose model system (Knol et al, 2005) and later they proposed an empirical model (Knol et al, 2008(Knol et al, , 2009. The novelty of this work was that they took into account the change of the temperature and moisture gradient that applied along the body of the fries during the frying process.…”