Dehydrated potatoes

Table II. Effect of Particle Size on Apparent Color Difference between Dissimilar Samples of Dehydrated Potatoes...

Processing raw food reduced disulfoton levels in some potato products (Kleinschmidt 1971). Total residues were reduced by 35% with lye peeling. Lye peeling plus the first water blanching reduced the total disulfoton residue on a dry weight basis by 58, 74 and 61 % for french fries, dehydrated potato cubes and dehydrated mashed potatoes, respectively. 

Ancient chuno production produced the first dehydrated potatoes, but for a modem context we need to move forward to the end of the 18th century. The first European reference (Burton, 1989) to dried potato was by Parmentier in France in 1781 in the form of biscuits made from boiled potatoes for use by sailors. He also discussed methods of drying cooked potatoes in forms to be reconstituted by the addition of boiling water. Although the first US patent for dehydrating mashed potatoes was granted to Edwards in 1845 (Eskew, 1959), it was in wartime in industrialized countries in the 20th century that dehydration was widely practiced. Dehydrated potatoes provided combatant troops with a food that was less bulky than fresh potatoes and easier... 

The term potato chip also includes Baked Lays and Pringles which are formed from a dough made with dehydrated potato, and either baked or flash-fried. Today the international snacks market is dominated by Frito-Lay which has been part of Pepsico since 1965. The company operates approximately 67 plants in 27 countries worldwide. Interestingly, for potato chip manufacture, raw potatoes may be transported long distances whereas finished products have a more limited distribution, reflecting a product with a low weight per unit volume and hence high transport costs. 

Currently, a substantial body of research has been carried out worldwide to build a greater understanding of acrylamide, how it is formed in foods, what the risks are for consumers, and how to reduce occurrence levels. Although many possible ways to reduced acrylamide content have been confirmed, the corresponding efiects in sensory attributes in most of the reduction studies in fried potatoes have not been clearly reported yet (Zhang and Zhang, 2007).Dehydrated Potato Products... 

MeMinn, W., Magee, T. (1997). Rhysical eharaeteristies of dehydrated potatoes - Fart I. Journal of Food Engineering, 33, 37 8. 

From the above work on swedes,573 using 35S, it is clear that the sulfo-osuloses (about 60 ppm S02) by no means account for the quantity of S02 lost (about 2000 ppm). Physical loss does not occur to any extent > pH 4 (confirmed with dehydrated potato), but it does occur during jam-making, < pH 4. (Strawberry jam lost 25% in this way, but 95% reduction in measurable S02 had occurred. Under acidic conditions not much sulfo-osulose would be expected, cf. wine.)... 

The BET plots obtained by Saravacos for dehydrated potato are presented in Figure 1-11. 

Figure 1-11 BET Plots for Dehydrated Potato. Source From G.D. Saravacos, Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato, J. Food Sci., Vol. 32, pp. 81-84, 1967.

Dried breakfast cereals, dehydrated potato products... 

Fats and oils, lard, shortening Not to exceed 0.02%, alone or in combination with BHA, PG or TBHQ Dehydrated potato shreds 50 ppm... 

Potato flakes, sweet potato flakes, dehydrated potato shreds 0.005%... 

Use Vegetable oils, animal fats, flavors, spices, fragrances, confections, nuts, yeast, sausage, gum feeds, beverages, cereal, desserts, dehydrated potatoes, and cosmetics. 

Use To preserve vegetable oils, animal fats, spices, baked goods, nuts, pet foods, dressing oils, confections, cereals, sausage, cosmetics, and dehydrated potatoes. 

Salinas, J.P et al., Lipid derived aroma compounds in cooked potatoes and reconstituted dehydrated potato granules, in Lipids in Food Flavors, Ho, C.T. and Hartman, T.G., Eds., American Chemical Society, Washington, D.C., 1994, p. 108. 

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