摘要
前期研究表明,半胱氨酸、CaCl2等离子型物质能有效抑制油炸薯片中丙烯酰胺的产生。但在浸泡过程中其浓度会不断降低,因此如何在线监控抑制剂浓度并及时补充成为抑制剂能否成功用于工业化生产的关键。根据抑制剂浓度与电导率之间的线性关系,采用电导率仪监控浸泡液中抑制剂浓度,通过电导率仪获得的数据实时补充抑制剂。
Immersing of fresh potato chips using ionic agents, such as cysteine and calcium chloride could effectively reduce acrylamide formation in fried potato chips. However, the concentration of these inhibitors gradually decreased after continuous immersing, thus finding an on-line method to detect the concentration of the inhibitors and to maintain them at constant concentration is very important on industrial scale. In this research, a linear relationship between the concentration of the inhibitors and their conductivity was established and online detection of the concentration of the inhibitors was carried out by a conductivity detector.
出处
《食品科技》
CAS
北大核心
2007年第5期161-163,共3页
Food Science and Technology
基金
粤港招标重大项目(2005A20501003)
