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. 2021 Nov 17;10(11):2827. doi: 10.3390/foods10112827

Table 5.

Changes in acrylamide levels during various roasting process of the different degrees of roasting [110].

Type of Roaster Degree of Roast (mg/L)
Light Medium Dark
Drum 2.056 1.241 1.323
Fluidized bed 0.092 2.290 0.468
Traditional 2.351 1.068 0.702