In-Vitro Performance of the Adsorption of Acrylamide using Alumino-Silica Complexes
Abstract
Acrylamide is a contaminant formed in food when preparation of food uses above 120 oC of temperature and low moisture content of food. Several methods have been used in the mitigation of acrylamide in foods due to the health risk it poses to people especially children. In this study, the mitigation method used was a binder (alumino- silica complexes -ASC) which adsorbed acrylamide content based on response surface design for the analysis. The binder which had previously been synthesized, required factors such as heating time of 0 to 4 h of the complex, heating temperature of 0 to 1400 oC and alumina component running from 20% to 60% and that of silica running from 40 % to 80 %. The highest percentage reduction of acrylamide as quantified by HPLC, was 88.75% and the least was 53.33%. According to the predicted optimization conditions, the complex; alumina: silica ratio of 60: 40, obtained at a heating time of 3.6 h, with a heating temperature of 1400 oC and agitation time of 4 h, gave the best adsorbed acrylamide content.
Description
A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management.