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publicationDate 2012-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2012088019-A1
titleOfInvention System, method and apparatus for lowering acrylamide level in a baked food product
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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