In dehydrated mashed 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... 

Moledina, K. H., Haydar, M., Ooraikul, B., Hadziyev, D. (1981). Pectin changes in the precooking step of dehydrated mashed potato production. J. Sci. FoodAgric.,32,1091-1102. 

Butylated hydroxytoluene is an additive used as an antioxidant in foods, such as packet cake mixes, potato crisps, salted peanuts, and dehydrated mashed potatoes. Its safety, and that of a number of other food additives, has been critically reviewed in a Danish study (1). 

Freshly cut oranges or their juices may be exposed in an open glass for several hours without appreciable loss of I he vitamin because of the protective effect of the acids present and the practical absence of enzymes that catalyze its destruction. In potatoes, when baked or boiled, there is a slight loss of the vitamin, blit if they are whipped lip with air while hot, as in the production of mashed potatoes, a large fraction of the initial vitamin content usually will be lost. In freezing foods, it is common practice to dip them in boiling water or to treat them briefly with steam to inactivate enzymes, after which they arc frozen and stored at very low temperatures. In this state, the vitamin is reasonably stable. Vuamin C degradation in dehydrated food systems is described shortly. 

Dehydration is performed in a conveyor or tube dryer at 55-60 °C to a residual moisture content of 4-8%. Liquid or paste forms, such as tomato or potato mash, are dried in a spray or drum dryer or, in the case of some special products, in a fluidized bed dryer. Dehydration by freeze-drying provides high quality products (good shape retention) with a spongy and porous structure that is readily rehydrated. Some vegetables used in soup powders, e. g., peas and cauliflower, are prepared in this way. For production of dehydrated potato products (Fig. 17.4), tubers are peeled, cleaned, sliced into strings or chips or diced and, after... 

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