Modeling and validation of local acrylamide formation in a model food during frying

Journal of Food Engineering

Volumn 95, Issue 1, 2009, Pages 90-98

  Carrieri, G ^a   De Bonis, M V ^a   Pacella, C ^b   Pucciarelli, A ^b   Ruocco, G ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b Istituto di Ricerca sulla Sicurezza   (Italy)

Author keywords

Acrylamide formation; Computational fluid dynamics; Frying; Kinetics; Optimization; Transport phenomena

Indexed keywords

ACRYLAMIDE; ACRYLAMIDE FORMATION; CHEMICAL KINETICS; FRYING; HEAT AND MASS TRANSFER; MODELING AND VALIDATION; MULTI OBJECTIVE; NONUNIFORM; NUMERICAL RESULTS; OVERALL-MODEL; PROCESS CONDITION; PROCESS TEMPERATURE; SIMPLEX OPTIMIZATION; SPACE AND TIME; TEMPERATURE FIELD; THERMAL REGIMES; TRANSPORT PHENOMENA; UPPER CORNER;

AMIDES; CHROMATOGRAPHIC ANALYSIS; COMPUTATIONAL FLUID DYNAMICS; FLUID DYNAMICS; HEAT TRANSFER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS TRANSFER; OPTIMIZATION;

TRANSPORT PROPERTIES;

SOLANUM TUBEROSUM;

EID: 67649207631     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.017     Document Type: Article

References (20)

1. Bird R.B., Stewart W.E., and Lightfoot E.N. Transport Phenomena (2002), John Wiley & Sons, New York
2. Claeys W.L., De Vleeschouwer K., and Hendrickx M.E. Quantifying the formation of carcinogens during food processing: acrylamide. Trends in Food Science and Technology 16 (2005) 181-193
3. Claeys W.L., De Vleeschouwer K., and Hendrickx M.E. Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system. Journal of Agricultural and Food Chemistry 53 (2005) 9999-10005
4. COMSOL Multiphysics User's Guide, COMSOL AB., 2008.
5. Corradini M.G., and Peleg M. Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems. Critical Reviews in Food Science and Nutrition 46 6 (2006) 489-517
6. Datta A.K. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering 80 (2007) 80-95
7. De Bonis M.V., and Ruocco G. A generalized conjugate model for forced convection drying based on an evaporative kinetics. Journal of Food Engineering 89 (2008) 232-240
8. Farid M.M., and Chen X.D. The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure. Heat and Mass Transfer 34 (1998) 69-77
9. Farkas B.E., Singh R.P., and Rumsey T.R. Modeling heat and mass transfer in immersion frying. I: Model development. Journal of Food Engineering 29 (1996) 211-226
10. Gökmen V., and Palazoǧlu T.K. Acrylamide formation in food during thermal processing with a focus on frying. Food and Bioprocess Technology 1 (2008) 35-42
11. Grossi M., Micco C., Chirico M., and Arnaldi C. Determinazione degli zuccheri negli alimenti mediante GLC e HPLC. Rivista della Società Italiana di Scienza dell'alimentazione 14 6 (1985) 429-434
12. Halder A., Dhall A., and Datta A.K. An improved, easily implementable, porous media based model for deep-fat frying. Part I: Model development and input parameters. Food and Bioproducts Processing 85 (2007) 209-219
13. Knol J.J., Viklund G.A., Linssen J.P., Sjoholm I.M., Skog K.I., and van Boekel M.A. A study on the use of empirical models to predict the formation of acrylamide in potato crisps. Molecular Nutrition and Food Research 52 3 (2008) 313-321
14. Marinos-Kouris D., and Maroulis Z.B. Transport properties in the drying of solids. In: Mujumdar A.S. (Ed). Handbook of Industrial Drying. third ed. (2006), Taylor & Francis, New York (Chapter 4)
15. Mestdagh F., De Meulenaer B., and Van Peteghem C. Influence of oil degradation on the amounts of acrylamide generated in a model system and in french fries. Journal of Food Chemistry 100 (2007) 1153-1159
16. ModeFRONTIER User's Guide, ES.TEC.O. srl (sold by Enginsoft srl), 2008.
17. Ni H., and Datta A.K. Heat and moisture transfer in baking of potato slabs. Drying Technology 17 (1999) 2069-2092
18. Oreopoulou V., Krokida M., and Marinos-Kouris D. Frying of foods. In: Mujumdar A.S. (Ed). Handbook of Industrial Drying. third ed. (2006), Taylor & Francis, New York (Chapter 52)
19. Palazoǧlu T.K., and Gökmen V. Development and experimental validation of a frying model to estimate acrylamide levels in French fries. Journal of Food Science 73 3 (2008) 109-114
20. Wenzl T., de la Calle M.B., and Anklam M. Analytical methods for the determination of acrylamide in food products: a review. Food Additives and Contaminants 20 10 (2003) 885-902