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公开(公告)号：US20060034988A1
公开(公告)日：2006-02-16
申请号：US10919417
申请日：2004-08-16
IPC分类号： A21D6/00
摘要： 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.
摘要翻译： 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。
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公开(公告)号：US20050181102A1
公开(公告)日：2005-08-18
申请号：US11056660
申请日：2005-02-11
申请人： Varadharajan Basker , Wilfred Bourg , Steven Bresnahan , Thomas Crosby , Pravin Desai , Phillip Frazier
发明人： Varadharajan Basker , Wilfred Bourg , Steven Bresnahan , Thomas Crosby , Pravin Desai , Phillip Frazier
CPC分类号： A47J37/1214 , A21B5/08
摘要： 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.
摘要翻译： 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。
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公开(公告)号：US20060165859A1
公开(公告)日：2006-07-27
申请号：US11041399
申请日：2005-01-24
申请人： Pravin Desai , John Mathew , Gerald Vogel
发明人： Pravin Desai , John Mathew , Gerald Vogel
IPC分类号： A23L1/01
CPC分类号： A47J37/1214 , A23L5/12 , A23L7/13
摘要： 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.
摘要翻译： 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。
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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：US20060029700A1
公开(公告)日：2006-02-09
申请号：US10914358
申请日：2004-08-09
申请人： Pravin Desai , Renu Mathew , V.N. Rao
发明人： Pravin Desai , Renu Mathew , V.N. Rao
IPC分类号： A23L1/01
摘要： 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.
摘要翻译： 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。
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公开(公告)号：US20070141227A1
公开(公告)日：2007-06-21
申请号：US11627810
申请日：2007-01-26
申请人： Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Ponnattu Joseph , Wu Li , V.N. Rao , Michael Topor , Gerald Vogel
发明人： Eric Boudreaux , Pravin Desai , Vincent Elder , John Fulcher , Ponnattu Joseph , Wu Li , V.N. Rao , Michael Topor , Gerald Vogel
IPC分类号： A23L1/216
摘要： 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.
摘要翻译： 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。
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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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10.发明授权Apparatus and method for slicing potatoes and washing or coating potato slices 失效用于切片马铃薯和洗涤或涂抹马铃薯切片的装置和方法
公开(公告)号：US5425308A
公开(公告)日：1995-06-20
申请号：US191043
申请日：1994-02-02
申请人： Michael Dickerson , Wilfred M. Bourg, Jr. , Kevin C. Cogan , Donald V. Neel , David B. Emerson , Pravin Desai
发明人： Michael Dickerson , Wilfred M. Bourg, Jr. , Kevin C. Cogan , Donald V. Neel , David B. Emerson , Pravin Desai
IPC分类号： A23N15/00
CPC分类号： A23N15/00
摘要： 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.
摘要翻译： 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。
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