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.
申请公布号
CA2576237(A1)
申请公布日期
2006.02.23
申请号
CA20052576237
申请日期
2005.08.01
申请人
FRITO-LAY NORTH AMERICA, INC.
发明人
DESAI, PRAVIN MAGANLAL;RAO, V. N. MOHAN;MATHEW, RENU