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For modeling and predicting the formation of acrylamide in real food systems, it is not only important to understand the underlying chemistry, but also the complex effects of heat and moisture transfer which means that in French fries, for example, most of the acrylamide is formed on the edges and corners of the fry. In this paper, simple approximations have been employed to build a mathematical model that approximates the heat and mass transport phenomena in three dimensions. It successfully predicts the concentration of acrylamide and its precursors at different positions in the ‘fry’.

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