Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips

被引：28

作者：

Abboudi, M. ^{[1
]}

AL-Bachir, M. ^{[1
]}

Koudsi, Y. ^{[2
]}

Jouhara, H. ^{[3
]}

机构：

[1] Atom Energy Commiss Syria, Dept Radiat Technol, Damascus, Syria

[2] Univ Damascus, Fac Sci, Damascus, Syria

[3] Brunel Univ, Coll Engn Design & Phys Sci, Inst Energy Futures, RCUK Ctr Sustainable Energy Use Food Chains CSEF, London, England

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2016年 / 19卷 / 07期

基金：

英国工程与自然科学研究理事会;

关键词：

Blanching; Acrylamide; Fried potato; Gamma irradiation; SENSORY CHARACTERISTICS; MODEL SYSTEM; FRENCH FRIES; REDUCTION; QUALITY; IMPACT; FOODS; RADIATION; STORAGE; CRISPS;

D O I：

10.1080/10942912.2014.968790

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Potato tubers were irradiated in Co-60 gamma station at different doses in order to investigate the effect of gamma irradiation on acrylamide formation in fried potato strips. Acrylamide content due to the irradiation treatment was reduced by 20-54% compared to a control after frying the irradiated tubers. While apply a blanching process, using warm tap water, to potato strips before frying has decreased acrylamide by 61%. A combination of gamma irradiation and a blanching process, which was applied in this work, showed a maximum decrease in acrylamide formation to reach 78% in fried potatoes.

引用

页码：1447 / 1454

页数：8

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