至尊木虫 (职业作家)
江北篮球学院MVP ![]()
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【答案】应助回帖
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leevane215: 金币+50, ★有帮助 2013-05-31 15:05:32
phu_grassman: 金币+5, 翻译EPI+1, thanks for your help. 2013-05-31 16:25:24
phu_grassman: 金币+49, thanks for your work 2013-06-01 21:22:45
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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 552μg/kg in shepody before store, shepody was stored at 4℃, 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 650μg/kg in favorite before store, favorite was stored at 4℃, 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. |
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