James William Stalder;Michael G;Robert William Saunders;David Lawrence Barry;Colin Jeffrey Burnham;John Richard Masson;V. N. Mohan Rao;Pravin Maganlal Desai;Ponnattu Kurian Joseph;Henry Kin-Hang Leung
发明人:
David Lawrence Barry,Colin Jeffrey Burnham,Pravin Maganlal Desai,Ponnattu Kurian Joseph,Henry Kin-Hang Leung,John Richard Masson,V. N. Mohan Rao,Robert William Saunders,James William Stalder,Michael G
申请号：
US11263060
公开号：
US08124160B2
申请日:
2005.10.31
申请国别(地区):
US
年份:
2012
代理人:
摘要：
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
