George Vindiola;Catherine Sarah Cantley;V. N. Mohan Rao;Pravin Maganlal Desai;Enrique Michel
发明人:
Catherine Sarah Cantley,Pravin Maganlal Desai,Enrique Michel,V. N. Mohan Rao,George Vindiola
申请号：
US12138327
公开号：
US08110240B2
申请日:
2008.06.12
申请国别(地区):
US
年份:
2012
代理人:
摘要：
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 peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.
