|
|
【答案】应助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
leevane215: 金币+50, 翻译EPI+1, ★有帮助 2013-05-31 15:05:57
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 |
|
回复此楼
