DK130768B - Ovn til færdigstegning af et forstegt kartoffelprodukt. - Google Patents

Ovn til færdigstegning af et forstegt kartoffelprodukt.

Info

Publication number
DK130768B
DK130768B DK537467AA DK537467A DK130768B DK 130768 B DK130768 B DK 130768B DK 537467A A DK537467A A DK 537467AA DK 537467 A DK537467 A DK 537467A DK 130768 B DK130768 B DK 130768B
Authority
DK
Denmark
Prior art keywords
oven
fried potato
potato product
final frying
frying
Prior art date
Application number
DK537467AA
Other languages
Danish (da)
English (en)
Other versions
DK130768C (enExample
Inventor
P H Sijbring
Original Assignee
Inst Voor Bewaring
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Inst Voor Bewaring filed Critical Inst Voor Bewaring
Publication of DK130768B publication Critical patent/DK130768B/da
Application granted granted Critical
Publication of DK130768C publication Critical patent/DK130768C/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
DK537467AA 1966-10-28 1967-10-27 Ovn til færdigstegning af et forstegt kartoffelprodukt. DK130768B (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6615316A NL6615316A (enExample) 1966-10-28 1966-10-28

Publications (2)

Publication Number Publication Date
DK130768B true DK130768B (da) 1975-04-14
DK130768C DK130768C (enExample) 1975-11-03

Family

ID=19798042

Family Applications (1)

Application Number Title Priority Date Filing Date
DK537467AA DK130768B (da) 1966-10-28 1967-10-27 Ovn til færdigstegning af et forstegt kartoffelprodukt.

Country Status (11)

Country Link
AT (1) AT287458B (enExample)
BE (1) BE705754A (enExample)
CH (1) CH498586A (enExample)
DK (1) DK130768B (enExample)
ES (2) ES346505A1 (enExample)
GB (1) GB1132296A (enExample)
GR (1) GR34471B (enExample)
LU (1) LU54633A1 (enExample)
NL (1) NL6615316A (enExample)
NO (1) NO124189B (enExample)
SE (1) SE323870B (enExample)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Also Published As

Publication number Publication date
ES346505A1 (es) 1969-10-16
NL6615316A (enExample) 1968-04-29
DE1692686B2 (de) 1975-09-18
BE705754A (enExample) 1968-04-29
AT287458B (de) 1971-01-25
CH498586A (de) 1970-11-15
GB1132296A (en) 1968-10-30
NO124189B (enExample) 1972-03-20
LU54633A1 (enExample) 1967-12-11
GR34471B (el) 1968-05-14
DE1692686A1 (de) 1972-03-16
DK130768C (enExample) 1975-11-03
SE323870B (enExample) 1970-05-11
ES361497A1 (es) 1970-11-16

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Legal Events

Date Code Title Description
PUP Patent expired