Quantifying the formation of carcinogens during food processing: acrylamide

Abstract

The presence of acrylamide has recently been demonstrated in diverse food products. A number of research studies followed concerning the effect of intrinsic and extrinsic factors on the yield of AA in processed food. However, reported data are mainly qualitative in nature, which does not allow the development of engineering models for design, evaluation and optimization of food processes. In this paper, the need for more quantitative research (kinetic and thermodynamic modeling) is emphasized by outlining a possible strategy based on a state of the art of research results available in literature.