公开(公告)号：US20070178219A1

公开(公告)日：2007-08-02

申请号：US11624476

申请日：2007-01-18

Applicant: Eric Boudreaux ,  Pravin Desai ,  Vincent Elder ,  John Fulcher ,  Henry Leung ,  Wu Li ,  Michael Topor

Inventor： Eric Boudreaux ,  Pravin Desai ,  Vincent Elder ,  John Fulcher ,  Henry Leung ,  Wu Li ,  Michael Topor

IPC: A23L1/216

CPC classification number: A21D8/042 ,  A21D13/42 ,  A21D13/60 ,  A23D9/007 ,  A23L5/20 ,  A23L5/32 ,  A23L7/10 ,  A23L19/00 ,  A23L19/12 ,  A23L19/18 ,  C11B5/00 ,  C11B5/005 ,  C11B5/0085

Abstract: Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.

Abstract translation: 具有天冬酰胺的细胞壁被一种或多种细胞弱化机制削弱，以允许在烹饪之前将一种或多种丙烯酰胺还原剂渗入细胞壁以减少丙烯酰胺的形成。 本文公开的方法特别适用于切片的食品如切片马铃薯。 或者，该机理可以应用于非切片食品，例如可可豆和焙炒咖啡豆。 细胞弱化机制可以包括微波能量，超声能量，脉冲或恒定压力差，细胞弱化酶和石灰。

公开(公告)号：US20060051469A1

公开(公告)日：2006-03-09

申请号：US11263239

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V. Mohan Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V. Mohan Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: 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.

公开(公告)号：US20060051468A1

公开(公告)日：2006-03-09

申请号：US11263237

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: 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.

公开(公告)号：US20050181102A1

公开(公告)日：2005-08-18

申请号：US11056660

申请日：2005-02-11

Applicant: Varadharajan Basker ,  Wilfred Bourg ,  Steven Bresnahan ,  Thomas Crosby ,  Pravin Desai ,  Phillip Frazier

Inventor： Varadharajan Basker ,  Wilfred Bourg ,  Steven Bresnahan ,  Thomas Crosby ,  Pravin Desai ,  Phillip Frazier

IPC: A47J37/12 ,  A23L1/00

CPC classification number: A47J37/1214 ,  A21B5/08

Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.

Abstract translation: 一种使用顶部输送机的模具式油炸锅，其将零食片通过恒速油流输送，而不需要底部配合的模具或输送机。 这里，具有用于控制油炸气氛的油炸锅壳体的油炸锅设置有设置在纵向穿过油炸锅的油炸锅上方的顶部输送机。 未烹饪的零食通过底部进口输送机提供给油炸锅。 蒸汽屏蔽将前端前庭与炸炉壳体的下游部分分开，惰性气体歧管将惰性气体引入前端前庭，从而在产品浸没附近提供足够低的氧气和足够低的可冷凝气体或蒸汽环境 点。