Methods and systems for reducing acrylamide concentration in heat-processed products
AssigneeIntercontinental Great Brands LLC
InventorRobert Magaletta
Life of this patent
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Abstract
Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.
Claims5
A system for treating an oven-baked product containing acrylamide to reduce a concentration of the acrylamide present in the oven-baked product, the system comprising:
- a baking oven configured to bake ingredients of the oven-baked product and provide the oven-baked product;
- a conveyor positioned downstream of the baking oven and having a product advancement surface configured to move the oven-baked product, after the oven-baked product exits the baking oven, in a downstream direction relative to the baking oven;
- at least one nozzle positioned downstream of the baking oven and adjacent the product advancement surface and configured to spray a riboflavin solution containing from 1 ppm to 1000 ppm riboflavin onto at least a portion of an exterior surface of the oven-baked product to provide a riboflavin solution-sprayed oven baked-product during movement of the oven-baked product on the product advancement surface of the conveyor;
- and
- at least one UV light source positioned downstream of the at least one nozzle and adjacent the product advancement surface and downstream of the at least one nozzle, the at least one UV light source configured to initiate monomer reactions of acrylamide and thereby reduce the concentration of the acrylamide present in the riboflavin solution-sprayed oven-baked product by irradiating, at a wavelength between 200 nm and 400 nm and at an intensity of from 1000 μW/cm2 to 5000 μW/cm2, the at least a portion of the exterior surface of the riboflavin solution-sprayed oven-baked product during movement of the riboflavin solution-sprayed oven-baked product on the product advancement surface of the conveyor.
Dependencies are inferred from the claim text.