Frito-lay North America, Inc.

Recot Inc.

David Lawrence Barry

Michael Grant Topor

Ponnattu Kurian Joseph

Pravin Maganlal Desai

James William Stalder

Colin Jeffrey Burnham

Henry Kin-Hang Leung

John Richard Masson

Robert William Saunders

V N Mohan Rao

David Emerson

William C Flannigan

Thomas E Lyons, Jr

Geoffrey Thomas Ley

John D Kiel

Lori Ann Lippian

Richard James Ruegg

Joseph H Gold

Timothy Allen Johnson

Vn Mohan Rao

Devang Jitendra Sutaria

Ross Douglas Samuels

Ian Andries Baas

Michael Rajendra Kalika Singh

Graeme Russell Beasley

Jeffrey Weldon Olds

Neil David Rossiter

Marlin L Anderson

Aline Teixeira Caixeta

Michael Rajendra Singh

Ian Baas

Mohan V N Rao

Pravin Maganlal Desai Desai

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Method for reducing acrylamide formation in thermally processed foods

Methods for reducing acrylamide formation in thermally processed foods

A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.

Method for continuously making kettle style potato chips

An improved dough-rolling apparatus and method for rolling sheeted dough. The proposed invention comprises a dough-rolling apparatus having a dough sheeter, a sheeting conveyor having a ramped section, a roll-initiating curtain positioned above the ramped section, and a roll-completing curtain positioned above the conveyor and downstream from the roll-initiating conveyor. Sheeted and cut dough pieces are deposited onto a steel mesh, partially-ramped sheeter belt, where two wire-mesh rolling curtains are draped onto the sheeter belt to induce rolling of the dough pieces.

Dough rolling apparatus and method

A containment apparatus for a multi-pass oven consisting of guide rails and tapered guide chutes having side rails. A tapered guide chute directs product pieces from one conveyor to the center of a receiving region of an underlying conveyor. Guide rails are placed along the sides of the receiving region of an underlying conveyor and maintain baking product pieces on the conveyor. Diverters on the distal end of each guide rail further move product pieces toward the center of the conveyor. Such diverters help ensure that pieces reach a subsequent guide chute or subsequent conveyor without falling off of the conveyor. Such guide rails, diverters, and guide chutes help prevent damage to, and loss of, product pieces while pieces pass through the oven. Guide rails, diverters, and guide chutes are particularly effective at maintaining round or cylindrical pieces within a multi-pass oven.

Containment apparatus for multi-pass ovens

Snack food

Improvements to a de-oiler apparatus, used to remove oil from food product chips after frying, include a perforated, inverted T-shaped baffle disposed in the inlet to the de-oiler and a flat, perforated plate disposed in the exit from the de-oiler. The T-shaped baffle and the perforated plate straighten the flow in the inlet and outlet regions, respectively, thereby decreasing the amount of steam which is lost from the chamber and reducing scattering of the chips, which hampers oil removal therefrom.

Chip de-oiler apparatus

Growing community of inventors

Highland Village, TX, United States of America

David Lawrence Barry