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Process to control color, moisture and acrylamide in thermally processed foods
Process to control color, moisture and acrylamide in thermally processed foods
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机译:控制热处理食品中颜色,水分和丙烯酰胺的方法
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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 200 ppb and thereafter supplying the finishing treatments of the food product such as weighing and packaging.
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