Process and apparatus for reducing residual level of acrylamide in heat processed food
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United States of America Patent
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Issued Date -
Nov 27, 2003
app pub date -
May 21, 2002
filing date -
May 21, 2002
priority date (Note) -
Abandoned
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Abstract
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.
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