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PROCEDE DE REDUCTION DE LA FORMATION D'ACRYLAMIDES DANS DES ALIMENTS TRAITES THERMIQUEMENT
专利权人:
FRITO-LAY NORTH AMERICA; INC.
发明人:
CANTLEY, CATHERINE SARAH,DESAI, PRAVIN MAGANLAL,MICHEL, ENRIQUE,RAO, V.N. MOHAN,VINDIOLA, GEORGE
申请号:
CA2728119
公开号:
CA2728119C
申请日:
2009.06.11
申请国别(地区):
CA
年份:
2013
代理人:
摘要:
A method for reducing the amount of acrylamide in thermallyprocessed foods. This invention permits the production of foodshaving significantly reduced levels of acrylamide. The method relies onthe manipulation of various unit operations used in the production of foodproducts, particularly the peeling, cooking, and rejecting unit operations.For example, the peeling unit operation can be modified to provide a morefully peeled potato slice. The cooking unit operation can be modified bycooking to higher moisture and/or at lower hot oil temperatures to minimizethe high-temperature / low-moisture conditions most favorable foracrylamide formation. The rejection unit operation can be modified toreject, defects that result in high levels of acrylamide.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/
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