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公开(公告)号：US20060051471A1
公开(公告)日：2006-03-09
申请号：US11263400
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
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 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.
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公开(公告)号：US20060034982A1
公开(公告)日：2006-02-16
申请号：US11263060
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
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 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.
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公开(公告)号：US20060057260A1
公开(公告)日：2006-03-16
申请号：US11262578
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
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 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.
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公开(公告)号：US20060051470A1
公开(公告)日：2006-03-09
申请号：US11263295
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
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 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.
摘要翻译： 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。
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公开(公告)号：US20060051469A1
公开(公告)日：2006-03-09
申请号：US11263239
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V. Mohan Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V. Mohan Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
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 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.
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公开(公告)号：US20060051468A1
公开(公告)日：2006-03-09
申请号：US11263237
申请日：2005-10-31
申请人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人： David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号： A23L1/01
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 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.
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