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leevane215
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[求助]
帮我翻译一段中文摘要成英文,谢谢 急
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| 研究微波预处理对油炸马铃薯片中丙烯酰胺含量的影响。试验结果为:常规油炸马铃薯片中丙烯酰胺含量分别为855.7μg/kg(150℃)、825.0μg/kg(160℃)、891.5μg/kg(170℃)、985.0μg/kg(180℃)、912.4μg/kg(190℃);900w微波预处理后马铃薯片中丙烯酰胺含量分别为289.8μg/kg(150℃)、297.0μg/kg(160℃)、365.7μg/kg(170℃)、425.1μg/kg(180℃)、413.5μg/kg;(190℃);不同功率微波预处理马铃薯片中丙烯酰胺含量为773.9μg/kg(180℃)、627.8μg/kg(180℃)、592.8μg/kg(180℃)、487.2μg/kg(180℃)、425.1μg/kg(180℃)。结果表明,微波预处理能够明显缩短油炸时间,并可以降低油炸温度,进而显著较少薯片中丙烯酰胺的含量。 |
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【答案】应助回帖
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leevane215: 金币+50, ★有帮助 2013-05-31 15:06:05
leevane215: 金币+50, ★有帮助 2013-05-31 15:06:05
| The effect of microwave pretreatment on the content of acrylamide in fried potato chips were investigated. Results of the trial showed that the content of acrylamide in fried potato chips processed by conventional methods were 855.7μg/kg(150℃), 825.0μg/kg(160℃), 891.5μg/kg(170℃), 985.0μg/kg(180℃), 912.4μg/kg(190℃) respectively; the content of acrylamide in fried potato chips processed by microwave pretreatment at 900w were 289.8μg/kg(150℃), 297.0μg/kg(160℃), 365.7μg/kg(170℃), 425.1μg/kg(180℃), 413.5μg/kg(190℃); the content of acrylamide in fried potato chips processed by microwave pretreatment at different power levels were 773.9μg/kg(180℃), 627.8μg/kg(180℃), 592.8μg/kg(180℃), 487.2μg/kg(180℃), 425.1μg/kg(180℃). The results showed that microwave pretreatment can shorten frying time remarkably, and decreased frying temperature, and decreased the content of acrylamide in potato chips remarkably. |
3楼2013-05-14 19:33:16
【答案】应助回帖
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leevane215: 金币+50, 翻译EPI+1, ★有帮助 2013-05-31 15:05:57
leevane215: 金币+50, 翻译EPI+1, ★有帮助 2013-05-31 15:05:57
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The paper studies the effects of microwave pretreatment on the acrylamide levels in fried potato. The experiments results show that in normal fried potato, the acrylamide levels are 855.7μg/kg(150℃)、825.0μg/kg(160℃)、891.5μg/kg(170℃)、985.0μg/kg(180℃)、912.4μg/kg(190℃) respectively, while in fried potato with microwave pretreatment of 900 w, the acrylamide levels are 289.8μg/kg(150℃)、297.0μg/kg(160℃)、365.7μg/kg(170℃)、425.1μg/kg(180℃)、413.5μg/kg;(190℃)accordingly, and in fried potato which are treated by microwaves of different powers, the acrylamide levels are 773.9μg/kg(180℃)、627.8μg/kg(180℃)、592.8μg/kg(180℃)、487.2μg/kg(180℃)、425.1μg/kg(180℃)separately. The results indicates that microwave pretreatment can shorten the frying time obviously and lower the frying temperature, and thus can significantly reduce the acrylamide level in fried potato. 仅供参考 |

2楼2013-05-14 19:19:02
4楼2013-05-14 19:44:35















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