文献类型： 外文期刊
作者： Xu, Tongyu 1 ; Yang, Chunliang 2 ; Zeng, Shaodong 2 ; Wang, Mingyue 2 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China
3.Minist Educ, Lab Qual & Safety Risk Assessment Agroprod Proc, Zhanjiang 524001, Peoples R China
关键词： roasted coffee;acrylamide;roast process
期刊名称：PROCEEDINGS OF THE 2015 2ND INTERNATIONAL CONFERENCE ON MACHINERY, MATERIALS ENGINEERING, CHEMICAL ENGINEERING AND BIOTECHNOLOGY (MMECEB)
ISSN： 2352-5401
年卷期： 2016 年 49 卷
页码：
收录情况： SCI
摘要： Since the taste, aroma, colour of coffee were the main indicators of traditional coffee roast programme, the content of acrylamide was defined as final standard in this paper. The least content of acrylamide produced in coffee roast process was picked out, and the formation rule of acrylamide was also explored. The results indicated that after roast programme one, the content of acrylamide was the least. The relevant process condition was as followings: when the input temperature was 205 degrees C and the output temperature was 210 degrees C the content of acrylamide at last was 117 ng/g, the rate of weight loss was 17.5%. The content of acrylamide in the whole programme increased at first but decreased near by the first burst(about 186 degrees C) until finished. To reduce the content of acrylamide in roast programme, measures should taken such as shorten the time before the first burst and prolonged the heating time after that appropriatly to ensure further evaporation of acrylamid. The results provide theoretical basis and experience reference for reducing the content of acrylamide in roasted coffee.
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