Acrylamide content in dried coloured-flesh potato products: Effects of drying

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A75095" target="_blank" >RIV/60460709:41210/17:75095 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1080/10942912.2017.1295255" target="_blank" >http://dx.doi.org/10.1080/10942912.2017.1295255</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10942912.2017.1295255" target="_blank" >10.1080/10942912.2017.1295255</a>

Result language
angličtina
Original language name
Acrylamide content in dried coloured-flesh potato products: Effects of drying
Original language description
The aim of this study was to determine the impact of the chemical composition of coloured-flesh potato tubers and different drying temperatures on acrylamide content in semi-finished and finished products. The dehydrated dice obtained after pre-drying contained around 67 - 190 microgram /kg dry matter (dm) of acrylamide. The dice pre-dried at 120 degree C contained six times less acrylamide than those pre-dried at a higher temperature (160 degree C). Further drying of potato dice at 50 degree C increased the acrylamide content in the finished products by approximately 40 % on average. The finished products contained 236 - 1539 microgram /kg dm of acrylamide.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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