根据一项调查发现,食物越脆越薄,丙烯酰胺含量越高,比如薯片的丙烯酰胺含量就比薯条高10倍。中国农业大学食品学院副教授范志红说,食物越薄,它在油炸时接受的温度就越高;温度越高,产生的有害物质,如丙烯酰胺等就越多——比如炸油条、炸薯条和炸薯片相比,它们在制作过程中一般都 According to one survey, the more brittle food thinner, the higher the acrylamide content, such as potato starch acrylamide content than 10 times higher. Fan Zhihong, an associate professor of food science at China Agricultural University, said the thinner the food, the higher the temperature it is exposed to frying. The higher the temperature, the more harmful substances such as acrylamide, such as fried dough sticks and French fries Compared with the potato chips, they are generally in the production process