On the basis of the result of the single element study done before, the material potatoes we used, the citric acid juice used for dipping the potato crisps, the post drying time and the frying temperature, this four elements did important effect on the acrylamide content of the product. So we used the four elements to design the orthogonal experiment, and every element had four levels. Through the analysis of the result came from the orthogonal experiment, we came to the conclusion that when we used the pacific potato as the material, and the c...
