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Analyse et modélisation de la réactivité au cours de la cuisson d’un produit modèle mimétique d’un produit céréalier type génoise

Abstract : In the context of developing tools to control the formation, during food processing, of newly-formed compounds having positive or negative impact on food quality and safety, this work aimed to understand and to describe the Maillard reaction and caramelization during the baking of a model product and to propose a modelling approach for predicting kinetics coupled with heat and mass transfers. An inert model product structurally imitative of a sponge cake was used. Thus, it was possible to specifically induce reactions by adding glucose alone for the G formula and with leucine for the G+L formula. The development of quantitative methods for twenty reaction markers (precursors, intermediates and products) was carried out to be able to acquire the kinetic data. The accelerating effect of the temperature and the absence of effect of the level of convection on the formation and the degradation of most of the markers were highlighted and quantified by kinetic results. The addition of leucine activated the Maillard reaction pathways including the Strecker degradation and the catalytic effect of leucine could be observed relatively to the caramelization routes exclusively present in the reaction model (G). Thanks to the experimental data acquired, a model of prediction of temperature and moisture content was developped, and then coupled to the kinetic model. The simultaneous identification of a large number of parameters over a wide range of values need to be pursued. However, two proofs of concept could be conducted on the caramelization model (G formula), one on all the markers for a single baking condition, and the other on glucose degradation for all baking conditions. They are encouraging for further modeling work.
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Submitted on : Wednesday, March 17, 2021 - 1:01:34 AM
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  • HAL Id : tel-03171491, version 1


Jeehyun Lee. Analyse et modélisation de la réactivité au cours de la cuisson d’un produit modèle mimétique d’un produit céréalier type génoise. Chimie analytique. Université Paris Saclay (COmUE), 2019. Français. ⟨NNT : 2019SACLS606⟩. ⟨tel-03171491⟩



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