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- W2347694585 abstract "[Objective]To determine the critical control points and measures to prevent and control the acrylamide contamination in frying food with HACCP principle in the whole process.[Methods]Based on the high risk of acrylamide in frying food and main factors affecting occurrence of acrylamide,the hazard of acrylamide in each step of the process was analyzed according to HACCP principle,and the corresponding measures to prevent and control acrylamide in frying food was proposed.[Results]The contamination of frying food by acrylamide was related to food material,cooking method,frying temperature,heating time and moisture content. So the steps to decrease precusor of acrylamide and control the formation of acrylamide in the process should be taken as the critical control point. The measures to decrease the content of reducing sugar and amino acid especially the asparagines in food material,dip in,control the moisture content of semi-product before frying,fitting frying temperature and heating time should be taken as the measures to prevent and control the acrylamide in frying food.[Conclusion]The critical control points and the measures to prevent and control the hazard of acrylamide in frying food will be ascertained by the application of HACCP principle." @default.
- W2347694585 created "2016-06-24" @default.
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- W2347694585 date "2008-01-01" @default.
- W2347694585 modified "2023-09-27" @default.
- W2347694585 title "ANALYSIS OF PREVENTION AND CONTROL OF ACRYLAMIDE IN FRYING FOOD WITH HACCP PRINCIPLE" @default.
- W2347694585 hasPublicationYear "2008" @default.
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