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Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato

✍ Scribed by Jun Wang; Yong-Sen Xiong; Yong Yu

Publisher
Springer
Year
2004
Tongue
English
Weight
265 KB
Volume
219
Category
Article
ISSN
0044-3026

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## Abstract **BACKGROUND:** The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determi