Mashed potatoes freezing

Alvarez, M. D., Canet, W. (1999a). Rheological properties of mashed potatoes made from dehydrated flakes effect of ingredients and freezing. Fur. Food Res. Techrwl., 209,335-342. 

Redmond, G. A., Butler, F., Gormley, T. R. (2002). The effect of freezing conditions on the quality of freeze-chilled reconstituted mashed potato. Lebensm.-Wiss. Technol., 35, 201-204. 

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... 

---