Patent ID: 8114463
Filing Date: 2012-02-14
Classification: A23L

Abstract:
1. A method for reducing acrylamide formation in thermally processed foods, said method comprising the steps of: a) providing a plurality of raw potato slices having an initial moisture level prior to cooking of at least 4% by weight; b) heating said raw potato slices to a product temperature above about 120° C. until said raw potato slices have a par-cooked moisture level ranging from about 3% by weight to about 10% by weight, thereby forming a plurality of par-cooked potato slices; and c) cooking said par-cooked potato slices at a product temperature of less than about 120° C. until said par-cooked potato slices have a final moisture level ranging from about 1% by weight to about 2% by weight, thereby forming a plurality of potato chips having a reduced acrylamide concentration, wherein said cooking at less than a product temperature of about 120° C. occurs at ambient pressure.