Mashed potatoes freezing effect

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. 

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