Frito-Lay Trading Compnay Gmbh

Greg Paul Hilliard

Colin Jeffrey Burnham

John Richard Bows

David Lester Hickie

Michelle Louise Lock

Brian Richard Newberry

Fred Bourg

Mick Anderson

Terry Connell

Rocco Dominic Papalia

Jon Paul Coker

Joanna Louise Peart

Petr Kovalev

Felix Stan

Dragos Enache

Jose Matias Henriques

A method of peeling tubers includes providing a peeler device defining a cavity surrounded by a peeling mechanism, inputting tubers to be peeled into the cavity, directing electromagnetic radiation from an illumination device into the cavity-detecting electromagnetic radiation reflected into lens of a camera from tubers located in the cavity during a peeling operation by the peeling mechanism, and operating the peeler device based on the reflected electromagnetic radiation detected by the camera. Also disclosed is an apparatus for carrying out the method.

Tuber peeling apparatus and method

A method of peeling tubers includes providing a peeler device defining a cavity surrounded by a peeling mechanism, inputting tubers to be peeled into the cavity, directing electromagnetic radiation from an illumination device into the cavity, detecting electromagnetic radiation reflected into lens of a camera from tubers located in the cavity during a peeling operation by the peeling mechanism, and operating the peeler device based on the reflected electromagnetic radiation detected by the camera. Also disclosed is an apparatus for carrying out the method.

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Process for making a healthy snack food

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

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Birstall, United Kingdom

Greg Paul Hilliard