Method for reducing the formation of acrylamide in thermally processed foods which is to provide a food with Moisture content of 4 or more,Cook with a humidity level is less than 3, where the Cooking temperature is below

摘要

A process and apparatus for a method to reduce the amount of acrylamide in thermally processed foods.This Invention allows the production of foods that have a significantly reduced level of acrylamide.The Method relies on the Manipulation of various Unit Operations used in the production of foodstuffs, particularly Unit operations of washing and cooking.For example, the washing Unit Operation can be modified to provide a stage to an increased time and temperature, and adding Components such as Calcium chloride and L - cysteineTo an aqueous solution used for the contact.The Cooking Unit Operation can be modified into at least a First Stage heating to higher temperatures and a Second Stage heating temperLower temperatures to avoid high temperatures, Low humidity coondiciones more favorable for the formation of acrylamide.