Pravin M Desai

US Patent:

7393550, Jul 1, 2008

Filed:

Feb 21, 2003

Appl. No.:

10/371448

Inventors:

David Lawrence Barry - Denton County TX, US
Colin Jeffrey Burnham - Castle Donnington, GB
Pravin Maganlal Desai - Carrollton TX, US
Ponnattu Kurian Joseph - Irving TX, US
Henry Kin-Hang Leung - Plano TX, US
John Richard Masson - Houghton on the Hill, GB
V. N. Mohan Rao - Plano TX, US
Robert William Saunders - Nottingham, GB
James William Stalder - Dallas TX, US
Michael Grant Topor - Carrollton TX, US

Assignee:

Frito-Lay North America, Inv. - Plano TX

International Classification:

A23L 1/01

US Classification:

426438, 426637, 426618, 426640, 426441, 426456, 426465, 426506, 426520, 426523

Abstract:

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

US Patent:

7763304, Jul 27, 2010

Filed:

Oct 31, 2005

Appl. No.:

11/262578

Inventors:

David Lawrence Barry - Highland Village TX, US
Colin Jeffrey Burnham - Castle Donnington, GB
Pravin Maganlal Desai - Carrollton TX, US
Ponnattu Kurian Joseph - Irving TX, US
Henry Kin-Hang Leung - Plano TX, US
John Richard Masson - Houghton on the Hill, GB
V. N. Mohan Rao - Plano TX, US
Robert William Saunders - Nottingham, GB
James William Stalder - Dallas TX, US
Michael Grant Topor - Carrollton TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/01

US Classification:

426637, 426441, 426466, 426523

Abstract:

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

US Patent:

7763305, Jul 27, 2010

Filed:

Oct 31, 2005

Appl. No.:

11/263295

Inventors:

David Lawrence Barry - Highland Village TX, US
Colin Jeffrey Burnham - Castle Donnington, GB
Pravin Maganlal Desai - Carrollton TX, US
Ponnattu Kurian Joseph - Irving TX, US
Henry Kin-Hang Leung - Plano TX, US
John Richard Masson - Houghton on the Hill, GB
V. N. Mohan Rao - Plano TX, US
Robert William Saunders - Nottingham, GB
James William Stalder - Dallas TX, US
Michael Grant Topor - Carrollton TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/01

US Classification:

426637, 426441, 426466, 426523

Abstract:

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

US Patent:

7763306, Jul 27, 2010

Filed:

Oct 31, 2005

Appl. No.:

11/263400

Inventors:

David Lawrence Barry - Highland Village TX, US
Colin Jeffrey Burnham - Castle Donnington, GB
Pravin Maganlal Desai - Carrollton TX, US
Ponnattu Kurian Joseph - Irving TX, US
Henry Kin-Hang Leung - Plano TX, US
John Richard Masson - Houghton on the Hill, GB
V. N. Mohan Rao - Plano TX, US
Robert William Saunders - Nottingham, GB
James William Stalder - Dallas TX, US
Michael Grant Topor - Carrollton TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/01

US Classification:

426637, 426441, 426466, 426523

Abstract:

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

US Patent:

7767247, Aug 3, 2010

Filed:

Oct 31, 2005

Appl. No.:

11/263237

Inventors:

David Lawrence Barry - Highland Village TX, US
Colin Jeffrey Burnham - Castle Donnington, GB
Pravin Maganlal Desai - Carrollton TX, US
Ponnattu Kurian Joseph - Irving TX, US
Henry Kin-Hang Leung - Plano TX, US
John Richard Masson - Houghton on the Hill, GB
Robert William Saunders - Nottingham, GB
James William Stalder - Dallas TX, US
Michael Grant Topor - Carrollton TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/01

US Classification:

426637, 426441, 426466, 426523

Abstract:

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

US Patent:

7771765, Aug 10, 2010

Filed:

Aug 9, 2004

Appl. No.:

10/914358

Inventors:

Pravin Maganlal Desai - Carrollton TX, US
Renu Mathew - Plano TX, US
V. N. Mohan Rao - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A47J 36/02

US Classification:

426438, 426496, 426505, 99404, 99405

Abstract:

A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.

US Patent:

7798058, Sep 21, 2010

Filed:

Feb 11, 2005

Appl. No.:

11/056660

Inventors:

Varadharajan Radhamani Basker - Plano TX, US
Steven Andrew Bresnahan - Plano TX, US
Thomas George Crosby - Frisco TX, US
Pravin Maganlal Desai - Carrollton TX, US
Phillip Stuart Frazier - Frisco TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A47J 37/12

US Classification:

99405, 99404, 99407, 99474, 99477

Abstract:

A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.

US Patent:

7811618, Oct 12, 2010

Filed:

Jan 26, 2007

Appl. No.:

11/627810

Inventors:

Eric Boudreaux - Dallas TX, US
Pravin Maganlal Desai - Carrollton TX, US
Vincent Allen Elder - Carrollton TX, US
John Gregory Fulcher - Dallas TX, US
Ponnattu Kurian Joseph - Irving TX, US
Wu Li - Plano TX, US
Michael Grant Topor - Little Elm TX, US
Gerald Vogel - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/216

US Classification:

426438, 426425, 426431

Abstract:

A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.