Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake

This research direction focuses on the systematic analysis and kinetic modeling of complex thermal reactions occurring within a food matrix during thermal processing. Utilizing a structured model cake formulation with strictly controlled precursor concentrations (specifically glucose and leucine), the methodology decouples physical, structural, and chemical parameters that typically confound reaction pathways in real food systems. The project framework provides guidance for tracking both volatile and non-volatile reaction markers. Volatile compounds are monitored via online sampling coupled with thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS), while non-volatile intermediates and products are extracted and quantified from the matrix. By comparing experimental kinetic data against multi-step reaction models, the methodology facilitates the identification of dominant

reaction pathways, such as the Maillard reaction and caramelization. This research-backed approach supports the development of predictive kinetic models, offering valuable structuring and implementation support for optimizing food quality, flavor generation, and process control in industrial baking applications. The resulting kinetic parameters provide a quantitative basis for process systems engineering in food manufacturing.

Message: Hi FE, I need help with “Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake” in “Chemical Engineering”