SYSTEM, METHOD AND APPARATUS FOR LOWERING ACRYLAMIDE LEVEL IN A BAKED FOOD PRODUCT
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United States of America Patent
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Issued Date -
Apr 12, 2012
app pub date -
Oct 7, 2010
filing date -
Oct 7, 2010
priority date (Note) -
Abandoned
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Abstract
Disclosed is an improved system, method and apparatus for reducing the level of acrylamide formed in a baked food product. A combination of belt speed, absolute humidity, air flow, pressure drop and heat input are used in temperature constrained ovens to more accurately control the baking profile of food pieces.
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