吉林大学学报(工学版) ›› 2014, Vol. 44 ›› Issue (5): 1525-1530.doi: 10.7964/jdxbgxb201405047

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Contribution of the frying condition of potato slices to the formation of acrylamide

YUAN Yuan,ZHANG Huan-jie, MIAO Yu-tian,WU Si-jia, LIN Song-yi,LIU Jing-bo   

  1. College of Quartermaster Technology, Jilin University, Changchun 130062, China
  • Received:2013-03-09 Online:2014-09-01 Published:2014-09-01

Abstract: This paper investigates the influences of Moisture Content (MC), Peroxide Value (PV), P-Anisidine Value (PAV), Methylglyoxal (MG), frying temperatures (140, 160, and 180 ℃) and frying time (1~5min) on the formation of Acrylamide (AA) in frying potato slices. The results show that both frying time and temperature affect the formation of AA, the content of AA increases gradually with frying time and temperature. PVG and MG significantly influence the formation of AA (p<0.01). PAV and MC also influence the formation of AA, but their influence is not as strong as PVG and MG. A prediction model is established which can be used as a tool to predict the formation of AA in the process of frying potato slices.

Key words: food processing technology, acrylamide (AA), moisture content, P-anisidine value, peroxide value, methylglyoxal, prediction model

CLC Number: 

  • TS201
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