Dhr.ir. J.J. (Jeroen) Knol: “Modelling acrylamide formation”

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10 Oct 2008 16:00
Unit: Wageningen University
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr.ir. M.A.J.S. van Boekel (Productdesign and Qualitymanagement)
Co Promotor: Dr.ir. J.P.H. Linssen

 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. 

Title thesis: “Kinetic modeling of acrylamide formation in aqueous reaction systems and potato crisps”
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