پديد آورنده :
ملك محمدي، سحر
عنوان :
سنجش ميزان آكريل آميد در نان سنگك و بررسي اثر دما و زمان پخت بر توليد آن
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
ده،71ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
جواد كرامت، مهدي كديور
توصيفگر ها :
كروماتوگرافي گازي , مشتق سازي , طرح سطح پاسخ , مدل سازي
تاريخ نمايه سازي :
3/12/89
استاد داور :
محمد شاهدي، مسعود علي خاني
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Evaluation of Acrylamide in Sangak Bread and Effects of Tempreture and Baking Period on Acrylamide Formation Sahar Malekmohammadi S malekmohammadi@ag iut ac ir Date of Submission 2010 9 27 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors Javad Keramat keramat@cc iut ir Mehdi Kadivar kadivar@cc iut irAbstractThe potential toxicity in acrylamide is mainly generated following the reactions between theamino group of the free amino acid asparagine and carbonyl groups of glucose and fructose incereals potatoes and other plant derived foods under the influence of heat induced processes Oneof product that has a protein and reduction suger is a bread In this study the effect of bakingperiod and temperature on the concentration of acrylamide and its relationship with surface colorof Sangak were investigated Sangak is kind of traditional Iranian bread that it has potential offormation of acryamide 13 treatments at various baking temperatures 230 250 300 350 and370oC and baking periods of 1 5 2 3 4 and 4 5 min were prepared Bread samples are dried byaven and milled by miller Flour of bread is scalped by Scalper with 0 1 milimeter 15 gram of itis mixed by 150 mililiter distilled water so Acrylamide is extracted by water because it soluble inwater After that acrylamide is deriverd by bromin Exra Boromin eliminated by solum Thiosulfatbecause for injection to GC samples must be without any water Hegzan and Ethylacetate arereplaced with water For emitation of extra water in samples Sodium Sulfat is used Solvent arevaporized first by Rotary at 40 oC and finaly used of nitrogen gas until 2 mililit volum Accordingto the results the relationship between temperature and concentration of acrylamide is a parabolawith concavity which faces downward On the other hand baking period and acrylamideconcentration are related linearly the greater the baking period the higher the concentration ofacrylamide Response Surface Design predicted an appropriate model for the relationship betweenbaking temperature and baking period with acrylamide concentration Using the same method another relationship between baking temperature and baking period with surface color of thebread were drived Based on this analysis the lowest concentration of Acrylamide was measuredto be 1 ppm at baking temperature of 370oC and baking time of 2 27 min This sample wasprepared and the experimental results were in good agreement with the value that predicted by thesoftware Experimental results indicate that at temperatures below 300oC surface color andacrylamide concentration are directly proportionate and at temperatures above about of 300oC they are inversely related Keywords Acrylamide GC Derivatization Response Surface Design Minitab
استاد راهنما :
جواد كرامت، مهدي كديور
استاد داور :
محمد شاهدي، مسعود علي خاني
