METHOD AND APPARATUS TO PRODUCE A FRIED FOOD PRODUCT HAVING A REDUCED LEVEL OF FAT AND ACRYLAMIDE

摘要

Disclosed is an improved process and apparatus for producing low oil fried food products having less than 30 percent by weight oil based on the total weight of an unseasoned chip and a reduced level of acrylamide. The process discloses simultaneously contacting the par-fried food with a steam knife and a steam sweep.