Numerical simulation of color and acrylamide distribution during cookie baking: Coupling nonequilibrium multiphase transport, reaction kinetics and structural deformation
• AA formation during cookie baking was estimated using a multiphysics approach. • Transport phenomena, browning, deformation and AA formation kinetics were combined. • The model provides insights into new ways to mitigate AA formation during baking.
Authors
- Iris Julie Joye (ORCID: https://orcid.org/0000-0002-0992-466X)
- Alyssa Francavilla (ORCID: https://orcid.org/0000-0001-7724-6154)
- Maria Grazia Corradini (ORCID: https://orcid.org/0000-0001-6844-6437)
- Mauricio Espinal‐Ruiz (ORCID: https://orcid.org/0000-0003-1207-1538)
- Chang Chen (ORCID: https://orcid.org/0000-0003-4943-1576)
Institutions
- University of Guelph (CA)
Publication Details
- Journal
- Journal of Food Engineering
- Published
- 2025-11-16
- DOI
- https://doi.org/10.1016/j.jfoodeng.2025.112868
- Primary Topic
- Potato Plant Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00