Potatoes cooked, freezing

Osmotic dehydration does not allow a product of low moisture content to be considered shelf stable. Consequently, an osmotically treated product is further processed by air, vacuum, or freeze-drying methods. Osmotic pre-concentration followed by fluidized bed drying of potato pieces to produce dehydrated quick-cooking potato was studied by Ravindra and Chattopadhay [12]. They found that a solution of 50%... 

Fig. lA. Effects of freeze dried raw and cooked potatoes on the growth of newly hatched chicks. Chicks were fed diets with increasing percentages of potato solids as described in the text. Each value represents an average of 3 pens, 5 chicks per pen, fed each diet for ten days. 

Uses Defoamerfor processing seafood, potatoes, freeze-dried beverages, syrup evaporations, and cooking of fruits and vegetables Properties Disp. in water 30% act. 

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