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 GR
申请号：
TW93104113
公开号：
TWI355901B
申请日:
2004.02.19
申请国别(地区):
TW
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 modifies 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.
