Effect of Sodium Chloride Soaking on the Content of Acrylamide in Deep-Fried Potato Strips

doi:10.7506/spkx1002-6630-201324011

FOOD SCIENCE

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Effect of Sodium Chloride Soaking on the Content of Acrylamide in Deep-Fried Potato Strips

ZHAO Yong-ri，KAN Juan，WANG Yan，JIN Chang-hai

1. College of Food Science and Technology, Yangzhou University, Yangzhou 225127, China；
2. Liangkang Technology University, Huishan 999093, Democratic People’s Republic of Korea

Online:2013-12-25 Published:2014-01-03

Abstract

Abstract:

Experiments were designed to study the effect of sodium chloride soaking on the content of acrylamide in
deep-fried potato strips. The soaking conditions were optimized by determining sodium chloride concentration, soaking
temperature and soaking time using single factor and orthogonal design methods. Results showed that soaking with 3 g/100 mL
sodium chloride at 80 ℃ for 15 minutes could result in the lowest acrylamide content in samples.

Key words: sodium chloride, fried potato, acrylamide

ZHAO Yong-ri，KAN Juan，WANG Yan，JIN Chang-hai. Effect of Sodium Chloride Soaking on the Content of Acrylamide in Deep-Fried Potato Strips[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201324011.

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Effect of Sodium Chloride Soaking on the Content of Acrylamide in Deep-Fried Potato Strips

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