Formation and decomposition of 3-chloropropane-1,2-diol in model systems
Model experiments were carried out using mixtures of 3-chloropropane-1,2-diol (3-MCPD), its precursor glycerol, NaCl, water and an emulsifier. The aim of this study was to simulate formation and decomposition of 3-MCPD at the surface layers of thermally processed foods containing naturally present o...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0057_formation-and-decomposition-of-3-chloropropane-1-2-diol-in-model-systems.php |
| _version_ | 1797899880065138688 |
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| author | M. Doležal P. Calta J. Velíšek |
| author_facet | M. Doležal P. Calta J. Velíšek |
| author_sort | M. Doležal |
| collection | DOAJ |
| description | Model experiments were carried out using mixtures of 3-chloropropane-1,2-diol (3-MCPD), its precursor glycerol, NaCl, water and an emulsifier. The aim of this study was to simulate formation and decomposition of 3-MCPD at the surface layers of thermally processed foods containing naturally present or intentionally added salt. The formed 3-MCPD levels depend on temperature and reach the maximum value at 230°C. One kg of glycerol gives rise to about 50 mg of 3-MCPD, while about 0.6 mg of 3-MCPD arise at 100°C. The rate constants k1 of 3-MCPD formation from glycerol and constants k2 of 3-MCPD decomposition were calculated employing the first order reaction kinetics. The rate constants k2 of 3-MCPD degradation are higher than the respective constants of its formation. Other kinetic parameters (time of maximum concentration) were also calculated and the achieved results were discussed with respect to levels of 3-MCPD in foods. |
| first_indexed | 2024-04-10T08:35:51Z |
| format | Article |
| id | doaj.art-5fe986d4723c4f2588576937cc9ddb70 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:51Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-5fe986d4723c4f2588576937cc9ddb702023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS263S26610.17221/10677-CJFScjf-200410-0057Formation and decomposition of 3-chloropropane-1,2-diol in model systemsM. Doležal0P. Calta1J. Velíšek2Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: marek.dolezal@vscht.czDepartment of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: marek.dolezal@vscht.czDepartment of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: marek.dolezal@vscht.czModel experiments were carried out using mixtures of 3-chloropropane-1,2-diol (3-MCPD), its precursor glycerol, NaCl, water and an emulsifier. The aim of this study was to simulate formation and decomposition of 3-MCPD at the surface layers of thermally processed foods containing naturally present or intentionally added salt. The formed 3-MCPD levels depend on temperature and reach the maximum value at 230°C. One kg of glycerol gives rise to about 50 mg of 3-MCPD, while about 0.6 mg of 3-MCPD arise at 100°C. The rate constants k1 of 3-MCPD formation from glycerol and constants k2 of 3-MCPD decomposition were calculated employing the first order reaction kinetics. The rate constants k2 of 3-MCPD degradation are higher than the respective constants of its formation. Other kinetic parameters (time of maximum concentration) were also calculated and the achieved results were discussed with respect to levels of 3-MCPD in foods.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0057_formation-and-decomposition-of-3-chloropropane-1-2-diol-in-model-systems.php3-chloropropane-1,2-diol (3-mcpd)reaction kineticsgc/ms |
| spellingShingle | M. Doležal P. Calta J. Velíšek Formation and decomposition of 3-chloropropane-1,2-diol in model systems Czech Journal of Food Sciences 3-chloropropane-1,2-diol (3-mcpd) reaction kinetics gc/ms |
| title | Formation and decomposition of 3-chloropropane-1,2-diol in model systems |
| title_full | Formation and decomposition of 3-chloropropane-1,2-diol in model systems |
| title_fullStr | Formation and decomposition of 3-chloropropane-1,2-diol in model systems |
| title_full_unstemmed | Formation and decomposition of 3-chloropropane-1,2-diol in model systems |
| title_short | Formation and decomposition of 3-chloropropane-1,2-diol in model systems |
| title_sort | formation and decomposition of 3 chloropropane 1 2 diol in model systems |
| topic | 3-chloropropane-1,2-diol (3-mcpd) reaction kinetics gc/ms |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0057_formation-and-decomposition-of-3-chloropropane-1-2-diol-in-model-systems.php |
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