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libraxh
½ð³æ (СÓÐÃûÆø)
- ·ÒëEPI: 9
- Ó¦Öú: 0 (Ó×¶ùÔ°)
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¡ï ¡ï ¡ï ¡ï
Rio2016: ½ð±Ò-5, ±¾°æÑϽû»úÆ÷·Ò롢ΪÁËά»¤±¾°æÖÈÐò¡¢ÇëÀí½â°æÖ÷¹¤×÷ 2013-05-15 20:40:56
leevane215: ½ð±Ò+50, ·ÒëEPI+1, ¡ïÓаïÖú 2013-05-31 15:05:20
phu_grassman: ½ð±Ò-49, ·ÒëEPI-1, »úÆ÷·Ò룬´¦·£! 2013-05-31 16:24:44
Rio2016: ½ð±Ò-5, ±¾°æÑϽû»úÆ÷·Ò롢ΪÁËά»¤±¾°æÖÈÐò¡¢ÇëÀí½â°æÖ÷¹¤×÷ 2013-05-15 20:40:56
leevane215: ½ð±Ò+50, ·ÒëEPI+1, ¡ïÓаïÖú 2013-05-31 15:05:20
phu_grassman: ½ð±Ò-49, ·ÒëEPI-1, »úÆ÷·Ò룬´¦·£! 2013-05-31 16:24:44
| Study on the influence of radiation dose, storage temperature to two varieties of potato (Shepody, Favorita) reducing sugar as well as acrylamide in potato chips during storage. The result of the experiment is that: before storage, the content of reducing sugar in Shepody is 2.33% and the content of acrylamide is 552¦Ìg/kg. After storing under 4¡æ, the content of reducing sugar in control group raises to 55.4% while the content of reducing sugar in 240Gy group decreases to 67% and the content of acrylamide also decreases to 29.7%. After storing under room tempertuare, the content of reducing sugar in control group decreases to 79.9% and the content of reducing sugar in 240Gy group decreases to 87% and the content of acrylamide also decreases to 70.1%. Before storage, the content of reducing sugar in Favorita is 2.15% and the content of acrylamide is 650¦Ìg/kg. After storing under 4¡æ, the content of reducing sugar in control group decreases to 40.5% and the content of reducing sugar in 240Gy group decreases to 78% and the content of acrylamide also decreases to 40.7%. After storing under room tempertuare, the content of reducing sugar in control group decreases to 60.5% and the content of reducing sugar in 240Gy group decreases to 93% and the content of acrylamide also decreases to 74.5%. The results show that, radiation can control the increasing of the content of reducing sugar during storage and reduce the rising of reducing sugar content caused by "low temperature sweetening" , thereby reducing the content of acrylamide in potato chips. |
2Â¥2013-05-15 11:11:32
leevane215
Òø³æ (СÓÐÃûÆø)
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- ½ð±Ò: 159.4
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3Â¥2013-05-15 11:33:47
hhhfff789
гæ (СÓÐÃûÆø)
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- ³æºÅ: 2439165
- ×¢²á: 2013-04-27
- רҵ: ¸ß·Ö×Ӻϳɻ¯Ñ§

4Â¥2013-05-15 16:14:44
°åµÊ·Ëͽ
гæ (³õÈëÎÄ̳)
- ·ÒëEPI: 63
- Ó¦Öú: 0 (Ó×¶ùÔ°)
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¡¾´ð°¸¡¿Ó¦Öú»ØÌû
¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ...
leevane215: ½ð±Ò+50, ¡ïÓаïÖú 2013-05-31 15:05:32
phu_grassman: ½ð±Ò+5, ·ÒëEPI+1, thanks for your help. 2013-05-31 16:25:24
phu_grassman: ½ð±Ò+49, thanks for your work 2013-06-01 21:22:45
leevane215: ½ð±Ò+50, ¡ïÓаïÖú 2013-05-31 15:05:32
phu_grassman: ½ð±Ò+5, ·ÒëEPI+1, thanks for your help. 2013-05-31 16:25:24
phu_grassman: ½ð±Ò+49, thanks for your work 2013-06-01 21:22:45
| The effect of irradiation dose and storage temperatures on the content of reducing sugar and acrylamide in potato chips in two potato varieties(shepody, favorite) during storage were investigated. Results of the trial showed that the content of reducing sugar was 2.33%, the content of acrylamide was 552¦Ìg/kg in shepody before store, shepody was stored at 4¡æ, the content of reducing sugar was increased 55.4% in the control group, the content of reducing sugar was decreased 67% and the content of acrylamide was decreased 29.7% in the 240Gy group, shepody was stored at ambient temperature, the content of reducing sugar was decreased 79.9% in the control group, the content of reducing sugar was decreased 87% and the content of acrylamide was decreased 70.1% in the 240Gy group; The content of reducing sugar was 2.15%, the content of acrylamide was 650¦Ìg/kg in favorite before store, favorite was stored at 4¡æ, the content of reducing sugar was decreased 40.5% in the control group, the content of reducing sugar was decreased 78% and the content of acrylamide was decreased 40.7% in the 240Gy group, favorite was stored at ambient temperature, the content of reducing sugar was decreased 60.5% in the control group, the content of reducing sugar was decreased 93% and the content of acrylamide was decreased 74.5% in the 240Gy group. The results showed that microwave radiation can controlling the content of reducing sugar increases, decreased the content of reducing sugar increases caused by ¡°low-temperature sweetening¡±, and decreased the content of acrylamide in potato chips. |
5Â¥2013-05-15 20:22:53













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