. 2011 Aug 19;66(4):307–312. doi: 10.1007/s11130-011-0252-2

Table 3.

Statistical analysis for the effect of conditional processing (temperature/time) on the acrylamide content of potato products

Conditions processing temperature (°C)/time (min)	^AAcrylamide (μg/kg)
Before final preparation	322 ± 154^a
180/3	^B469 ± 109^b	^C495 ± 124^b	^F482 ± 126^b
220/10	^D630 ± 120^c	^E725 ± 127^c	^F678 ± 134^c

A Mean ± standard deviation, B Pan-frying, C Deep-frying, D Roasting, E Microwaving, F All,

a, b, c – Mean in table followed by the same letter are not significantly different (P ≤ 0.05)