公开(公告)号：US4614162A

公开(公告)日：1986-09-30

申请号：US618224

申请日：1984-06-07

Applicant: Philip J. Ryan ,  Pravin Desai

Inventor： Philip J. Ryan ,  Pravin Desai

IPC: A21C15/00 ,  A23P1/08 ,  B65B1/12 ,  B05C19/00

CPC classification number: B65B1/12 ,  A21C15/002 ,  A23P20/13

Abstract: A dispenser for distributing food seasoning and other cohesive solids includes a rotating auger enclosed by a tube which is fed via a hopper. The auger is divided into two sections, each with a different pitch. In a first metering section, the pitch is narrow to facilitate accurate metering of the seasoning. This is followed by a distribution section of higher pitch which reduces the bulk density of the seasoning so that it passes easily through a series of apertures in the tube. A sleeve is slidably secured to the tube and has a series of apertures registerable with the apertures in the tube. By adjusting the degree of register, the seasoning can be distributed evenly along the entire length of the distribution section. The tube contains a second set of apertures located about 180.degree. from the first set, and which are used for distribution of non-cohesive, small particle size material, such as salt. The dispenser may be mounted in a rotating drum and used for seasoning snack food, such as potato chips and the like.

Abstract translation: 用于分配食物调味料和其它粘性固体的分配器包括由管道封闭的旋转螺旋器，该管子通过料斗进料。 螺旋钻分为两个部分，每个部分具有不同的间距。 在第一计量部分中，间距窄，以便于调味料的准确计量。 其后是较高间距的分配部分，其减少调味料的堆积密度，使得其容易地通过管中的一系列孔。 套筒可滑动地固定到管上，并且具有可与管中的孔对准的一系列孔。 通过调整登记程度，可以在分配区域的整个长度上均匀分布调味料。 该管包含第二组孔，其位于距离第一组大约180°的位置，并且用于分配非粘性的小粒度材料，例如盐。 分配器可以安装在旋转的滚筒中并用于调味小吃食品，例如马铃薯片等。

公开(公告)号：US20060051470A1

公开(公告)日：2006-03-09

申请号：US11263295

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.

Abstract translation: 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

公开(公告)号：US20060029700A1

公开(公告)日：2006-02-09

申请号：US10914358

申请日：2004-08-09

Applicant: Pravin Desai ,  Renu Mathew ,  V.N. Rao

Inventor： Pravin Desai ,  Renu Mathew ,  V.N. Rao

IPC: A23L1/01

CPC classification number: A23L19/18 ,  A23L5/11 ,  A23L29/10 ,  A23P20/10

Abstract: A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.

Abstract translation: 一种通过操纵油炸油组合物和处理工艺表面来控制食品与加工表面粘合的新方法。 向油炸锅中加入各种化学物质可以控制食品与工艺表面之间的界面张力。 可能磨损工艺表面以减少与食品接触的表面积，从而减少不期望的产品附着力。

公开(公告)号：US20070141227A1

公开(公告)日：2007-06-21

申请号：US11627810

申请日：2007-01-26

Applicant: Eric Boudreaux ,  Pravin Desai ,  Vincent Elder ,  John Fulcher ,  Ponnattu Joseph ,  Wu Li ,  V.N. Rao ,  Michael Topor ,  Gerald Vogel

Inventor： Eric Boudreaux ,  Pravin Desai ,  Vincent Elder ,  John Fulcher ,  Ponnattu Joseph ,  Wu Li ,  V.N. Rao ,  Michael Topor ,  Gerald Vogel

IPC: A23L1/216

CPC classification number: A23L19/18 ,  A23L5/21

Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.

Abstract translation: 一种在热处理的食品中减少丙烯酰胺前体天冬酰胺的量的方法。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于将马铃薯饲料如含有天冬酰胺（丙烯酰胺前体）的土豆切片与浸出溶液接触以将马铃薯饲料中的天冬酰胺提取出来。 对浸出的土豆进行热处理将导致马铃薯产品具有比非浸出的热加工马铃薯产品更低水平的丙烯酰胺。

公开(公告)号：US20060165859A1

公开(公告)日：2006-07-27

申请号：US11041399

申请日：2005-01-24

Applicant: Pravin Desai ,  John Mathew ,  Gerald Vogel

Inventor： Pravin Desai ,  John Mathew ,  Gerald Vogel

IPC: A23L1/01

CPC classification number: A47J37/1214 ,  A23L5/12 ,  A23L7/13

Abstract: A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.

Abstract translation: 一种方法和装置，其通过使用轮廓式浸没器将随机曲率赋予多层炸锅中预先形成的零食片。 轮廓的轮廓线的形状为每个零食片段随机的最终曲率赋予零食片段在油炸期间通过玻璃化转变。 选择轮廓以便为包装的油炸零食产品达到所需的堆积密度。 这种方法和装置也可用于控制运输或处理期间包装产品的堆积密度或沉降量的变化量。

公开(公告)号：US20060051471A1

公开(公告)日：2006-03-09

申请号：US11263400

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：US20060034988A1

公开(公告)日：2006-02-16

申请号：US10919417

申请日：2004-08-16

Applicant: Steven Bresnahan ,  Pravin Desai ,  John Mathew ,  Holly Nahrgang ,  Vamshidhar Puppala

Inventor： Steven Bresnahan ,  Pravin Desai ,  John Mathew ,  Holly Nahrgang ,  Vamshidhar Puppala

IPC: A21D6/00

CPC classification number: A21D6/00 ,  A21C3/02 ,  A21C11/10 ,  A23L7/117

Abstract: An improved method to produce a dough sheet having improved uniform properties in a high-speed manufacturing environment. In accordance with one embodiment of the present invention, the dough sheeting system comprises improved control of dough particles in the sheeter nip, and improved control of dough properties across the width of the dough sheet including, but not limited to, uniform thickness, uniform work input, uniform moisture content, uniform emulsifier content, and uniform dry ingredient content. In a preferred embodiment, the improvements described herein enable the high-speed production of stackable chip products. Improved mixing and control of process conditions in dry and wet upstream mixers enable such production.

Abstract translation: 一种生产在高速制造环境中具有改进的均匀性质的面片的改进方法。 根据本发明的一个实施方案，面团片系统包括改进对片材辊隙中的面团颗粒的控制，以及改进对面团宽度的面团特性的控制，包括但不限于均匀的厚度，均匀的工作 输入，水分含量均匀，乳化剂含量均匀，干成分含量均匀。 在优选实施例中，本文所述的改进能够高速生产可堆叠的芯片产品。 在干式和湿式上游混合器中改进的工艺条件的混合和控制使得能够进行这种生产。

公开(公告)号：US20060034982A1

公开(公告)日：2006-02-16

申请号：US11263060

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：US20060057260A1

公开(公告)日：2006-03-16

申请号：US11262578

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：US5425308A

公开(公告)日：1995-06-20

申请号：US191043

申请日：1994-02-02

Applicant: Michael Dickerson ,  Wilfred M. Bourg, Jr. ,  Kevin C. Cogan ,  Donald V. Neel ,  David B. Emerson ,  Pravin Desai

Inventor： Michael Dickerson ,  Wilfred M. Bourg, Jr. ,  Kevin C. Cogan ,  Donald V. Neel ,  David B. Emerson ,  Pravin Desai

IPC: A23N15/00

CPC classification number: A23N15/00

Abstract: Apparatus and method for slicing potatoes and washing or coating the potato slices wherein the slices exit a slicing mechanism and are directed between inner and outer spray rings that generate a pressurized water mist which washes the slices. The nozzles in the inner spray ring face the nozzles in the outer ring so that the pressurized water mist is formed in a predetermined area located between the rings. The high pressure water mist removes surface starch from the slices, and vibrating sieve arrangements disposed downstream of the slicing apparatus cooperate with a series of spray bars to further clean the slices. The apparatus of the invention is also used in a method of coating potato slices with a treating material.

Abstract translation: 用于切片马铃薯并洗涤或涂覆马铃薯切片的装置和方法，其中切片离开切片机构并且被引导在内部和外部喷射环之间，其产生洗涤切片的加压水雾。 内喷射环中的喷嘴面对外圈中的喷嘴，使得加压水雾形成在位于环之间的预定区域中。 高压水雾从切片中除去表面淀粉，并且设置在切片装置下游的振动筛布与一系列喷杆配合以进一步清洁切片。 本发明的装置也用于用处理材料包覆土豆切片的方法。