摘要
研究薯条的油炸时间、丙烯酰胺含量与其色度变化的关系,建立了色度-丙烯酰胺关系模型(Y=0.793 67+0.165 48X,拟合优度达0.914 13)。单因素和正交试验结果表明,该模型在土豆品种为克新一号,油炸用油分别为棕榈油、葵花仁油和调和油,油炸温度为120℃~180℃以及油炸时间3~9 min时适用。
The relationship between the frying time of french fries and the change of acrylamide content and its chromaticity was studied by using the change of chroma as index.The relationship model between chroma and acrylamide was established（Y=0.793 67＋0.165 48 X,goodness of fit 0.914 13）.The results of single factor and orthogonal test indicated that the model was suitable when the potato was Kexin No.1,the frying oil was palm oil,sunflower kernel oil and blending oil,the frying temperature was 120 ℃-180 ℃ and the frying time 3-9 min.
出处
《食品工业》
北大核心
2017年第11期187-190,共4页
The Food Industry
关键词
色度
薯条
丙烯酰胺
模型
适用范围
chroma
photo chips
acrylamide
model
range of application
