Abstract
The possible factors of aluminum residue in the manufacturing process of potato noodles were analyzed, and the basic level of aluminum content in the noodles as analyzed, including the background value of aluminum in potato starch, water, and the contact pollution during the manufacturing process. The results showed that, aluminum content in natural background of most potato starch was less than 20 mg/kg, and that in the water ranged from 0.015 to 0.405 mg/kg. The aluminum residue in potato starch added with alum in traditional process was at least 285 mg/kg. Therefore, aluminum-containing additives used in the actual production process should not exceed 2.6 g/kg.
Publication Date
3-28-2019
First Page
72
Last Page
75
DOI
10.13652/j.issn.1003-5788.2019.03.013
Recommended Citation
Puchen, YANG; Shuping, GUO; Lan, ZHANG; Jin, HUA; Hongbin, REN; Xiaowei, YANG; and Xiaoting, JIA
(2019)
"Study on the influencing factors of aluminum residues in the production of potato noodles,"
Food and Machinery: Vol. 35:
Iss.
3, Article 13.
DOI: 10.13652/j.issn.1003-5788.2019.03.013
Available at:
https://www.ifoodmm.cn/journal/vol35/iss3/13
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