Process and apparatus for reducing residual level of acrylamide in heat processed food

摘要

Methods and apparatuses are provided herein for reducing the level of acrylamide in heat-processed or cooked starchy food to a safe level. The methods and apparatuses described herein generally involve applying a vacuum to the starchy food and/or applying a light radiation to the starchy food. The starchy food can be flushed with a stream of gas such as air, oxygen, nitrogen, carbon dioxide, ozone, or a combination thereof. The starchy food can be heated at a temperature between the ambient temperature to about the boiling point of acrylamide.