Mitigation of Thermal Process Contaminants by Alternative Technologies

Abstract

Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chemical contaminants, like acrylamide, hydroxymethylfurfural (HMF), free and bound chloropropanols, and furan are also consequences of thermal processing. Due to their health concern, authorities reported that their formation needed to be minimized. The aim of this PhD thesis was to develop knowledge-based new techniques for the mitigation of thermal processing contaminants in foods. To achieve the aim, the formation of above-mentioned processing contaminants and factors affecting their formation were investigated in model and actual food systems. A computer vision based image analysis tool was developed for real-time monitoring of color changes in biscuits during baking. Since discovery of acrylamide in foods, elimination of its formation is of great importance.