Related Experiment Video
Updated: Aug 13, 2026
Real-time Monitoring of Reactions Performed Using Continuous-flow Processing: The Preparation of 3-Acetylcoumarin as an Example
Published on: November 18, 2015
On line monitoring of acrylamide formation
David J Cook1, Guy A Channell, Andrew J Taylor
1Samworth Flavour Laboratory, Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. David.Cook@nottingham.ac.uk
Abstract:
A system to monitor the formation of acrylamide in model systems and from real food products under controlled conditions of temperature, time and moisture content has been developed. By humidifying the gas that flows through the sample, some control over moisture content can be affected. Results are presented to show the validity and reproducibility of the technique and its ability to deliver quantitative data. The effects of different processing conditions on acrylamide formation and on the development of color, due to the Maillard reaction, are evaluated.
