Establishment of a model to select acrylamide inhibitor

doi:10.13386/j.issn1002-0306.2012.23.090

Establishment of a model to select acrylamide inhibitor[J]. Science and Technology of Food Industry, 2012, (23): 148-151. DOI: 10.13386/j.issn1002-0306.2012.23.090

Citation:

Establishment of a model to select acrylamide inhibitor[J]. Science and Technology of Food Industry, 2012, (23): 148-151. DOI: 10.13386/j.issn1002-0306.2012.23.090

Citation:

Establishment of a model to select acrylamide inhibitor[J]. Science and Technology of Food Industry, 2012, (23): 148-151. DOI: 10.13386/j.issn1002-0306.2012.23.090

Establishment of a model to select acrylamide inhibitor

Abstract

Abstract

Chemical model and food model systems which could simulate the produce process of acrylamide were established in this paper. The effects of different heating time between 2 ~ 10min and temperature in 150℃ and 170℃ on acrylamide production and the color change of model outcomes were investigated. As a result, taking 0. 050g Asn, 0. 060g Glu and 3mL deionized water into stainless steel tube heating in 170℃ oil bath for 5min as chemical model system, taking potato crisps of about 2mm thickness blanched in distill water for 3min and fried in 170℃ soy oil as food model system.

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