The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Sahraei F.; HONARVAR M.; Bahrami M. E.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2020 | Volume:17 | Issue:2 (66) Page(s): 5-12

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

468

Download:

Cites:

Information Journal Paper

Title

The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry

Author(s)

Sahraei F. | HONARVAR M. | Bahrami M. E. | Issue Writer Certificate

Keywords

AcrylamideQ1

AsparagineQ2

SugarQ1

Thick JuiceQ1

Abstract

Introduction: Acrylamide is a carcinogenic compound which is formed by reaction between amino acids and reducing Sugars. In this study, the possibility of Acrylamide formation and different parameters related to Sugar processing quality were investigated. Materials and Methods: Different parameters for determination of physicochemical parameters such as pH, ash, brix, invert Sugar, polarimetric Sugar and color in samples were analyzed. Acrylamide is a carcinogenic compound and is formed from the Asparagine amino acid release with reducing Sugars as carbonyl compounds during the Maillard reaction. In its formation, several factors such as the concentration of reducing Sugars, temperature and time are effective. Results: Due to the danger of Acrylamide in human diet and health, it is important to detect this compound during Sugar production. The quantity of Acrylamide was analyzed in different product produced in the factory, namely Sugar beet, raw juice, thin juice, Thick Juice, molasses, and Sugar crystals. The results indicated that the highest amount of Acrylamide was found in Thick Juice samples (825 ng/kg). Conclusion: The results of this study showed that although Acrylamide is present in Thick Juice samples but in the final Sugar the quantity of Acrylamide is minute. Therefore, there is no concern about Acrylamide in relation to Sugar intake.

Cites

No record.

References

No record.

Cite

APA: Copy

Sahraei, F., HONARVAR, M., & Bahrami, M. E.. (2020). The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 17(2 (66) ), 5-12. SID. https://sid.ir/paper/375872/en

Vancouver: Copy

Sahraei F., HONARVAR M., Bahrami M. E.. The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2020;17(2 (66) ):5-12. Available from: https://sid.ir/paper/375872/en

IEEE: Copy

F. Sahraei, M. HONARVAR, and M. E. Bahrami, “The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 17, no. 2 (66) , pp. 5–12, 2020, [Online]. Available: https://sid.ir/paper/375872/en

Related Journal Papers