A Three Dimensional Kinetic Model for the Formation of Acrylamide in French Fries with Variable Glucose and Fructose Content

Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

“…This approach has been applied successfully on several occasions in the field of Maillard chemistry and acrylamide formation. (Balagiannis et al, 2016;Balagiannis, Parker, Pyle, Desforges, Wedzicha, & Mottram, 2009;Brands & van Boekel, 2002;De Vleeschouwer et al, 2008b;Knol et el., 2005;Low, 2006;Martins & van Boekel, 2004;Parker et al, (2012); Wedzicha, Mottram, Elmore, Koutsidis, & Dodson, 2005). In earlier work on monosaccharides, we initially expressed the complex chemistry of acrylamide formation in relation to glucose and fructose in a few kinetic steps which included both the generic and specific amino acid pathways.…”

“…However, there was high uncertainty in the kinetic parameters, particularly those driving the split between the generic and specific amino acid pathway, so a simpler model was published where these two pathways were collapsed into one, incorporating two kinetically important intermediates (Parker et al, 2012). Subsequent iterations of the model took into account the fact that more acrylamide is likely to be formed at the edges and corners of the fries, as is observed anecdotally by the greater colour formation at the edges and corners of the fries (Balagiannis et al, 2016).…”

“…For the purpose of the present study, the previously published kinetic mechanism (Balagiannis et al, 2016) was the starting point for development of a new model incorporating maltose. Several modelling trials indicated that the estimates could be improved if the transition from glucose to a group of intermediates (Int2) was expressed by just one kinetic step instead of two.…”

“…This molar relationship was included in the updated kinetic mechanism and was expressed by parameter p which reflects the fact that the number of moles of Int2 formed may be greater than the number of moles of glucose lost. The new mechanism accounted for a larger consumption of free amino acids during the reaction of Int2 to form acrylamide and Maillard products, removing the necessity for the reaction previously associated with kaa which had been included in previous models to account for the undefined loss of free amino acids (Balagiannis et al, 2016;Parker et al, 2012).…”

“…Uniquely, this model also accounted for the moisture and heat transfer phenomena, as described for a one-dimensional infinite slab by Ni and Datta (1999). Recently, this model was revisited, upgraded and extended to approximate the mass and heat transfer events on a three dimensional basis (Balagiannis et al, 2016).…”