Nonisothermal Kinetics of Acrylamide Elimination and Its Acceleration by Table Salt—A Model Study

Authors

  • E. Kolek,

    1. Authors Kolek and Šimko are with Food Research Inst., Priemyselná 4, P.O. Box 25, SK-824 75 Bratislava, Slovak Republic. Author Šimon is with Inst. of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak Univ. of Technology, Radlinského 9, SK-812 37 Bratislava, Slovak Republic. Direct inquiries to author Šimko (E-mail: peter.simko@vup.sk).
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  • P. Šimon,

    1. Authors Kolek and Šimko are with Food Research Inst., Priemyselná 4, P.O. Box 25, SK-824 75 Bratislava, Slovak Republic. Author Šimon is with Inst. of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak Univ. of Technology, Radlinského 9, SK-812 37 Bratislava, Slovak Republic. Direct inquiries to author Šimko (E-mail: peter.simko@vup.sk).
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  • P. Šimko

    1. Authors Kolek and Šimko are with Food Research Inst., Priemyselná 4, P.O. Box 25, SK-824 75 Bratislava, Slovak Republic. Author Šimon is with Inst. of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak Univ. of Technology, Radlinského 9, SK-812 37 Bratislava, Slovak Republic. Direct inquiries to author Šimko (E-mail: peter.simko@vup.sk).
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Abstract

ABSTRACT:  Acrylamide was applied onto table salt and heated in a glass reaction vessel within the temperature range 50 to 210 °C with a heating rate of 2 °C/min in order to study the influence of temperature and table salt on acrylamide elimination. For comparison purposes, pure acrylamide was also heated at the same conditions to 190 °C. Both systems were analyzed for acrylamide amount by GC-MS. During heating, the amount of acrylamide in contact with table salt decreased from 99.9 to 67.7 μg while the amount of acrylamide without table salt decreased from 99.9 to 81.3 μg, obviously due to polymerization reactions taking place in both studied systems. Comparing the results it was found that table salt has substantial catalytic effects on the polymerization reactions. Based on the treatment of experimental results, the parameters characterizing the kinetics of acrylamide polymerization, for example, the rate of its elimination at nonisothermal conditions, have been obtained, also making possible the calculation of rate constant values for any temperature in isothermal regime. As concluded, the polymerization may represent one of conceivable pathways of acrylamide elimination in a real food matrix.

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