PROCESS TO CONTROL COLOR, MOISTURE AND ACRYLAMIDE IN THERMALLY PROCESSED FOODS

摘要

A process for preparing a comestible product from a root vegetable, masa or fruit by first subjecting the starting product to a heating phase to reduce moisture content to a range of 3% to about 12% and then treating the product to an inert, virtually oxygen free, fast moving atmosphere at about 115°C until reaching a moisture content in the range of 0.5% to about 2.0% for a resulting acrylamide content of under 200ppb and thereafter supplying the finishing treatments of the food product such as weighing and packaging.