Potatoes dehydration

Products and Uses Usually in bakery products (yeast leavened), coffee whiteners, egg white (dried), egg white (liquid and frozen), margarine (low fat), potatoes (dehydrated), puddings, and artificial whipped cream. Useful as a dough conditioner, stabilizer, and whipping agent. 

PROCESSING. The consumption of fresh potatoes has declined steadily since World War II, while the use of various forms of processed potatoes has risen to the point where over half the crop is processed. Over 97% of the processed products is represented by chips and shoestring potatoes, dehydrated items (mainly Instant mashed potatoes), and frozen french fries and other frozen products. 

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

Looking more deeply into these ongoing studies, for example, the application of ultrahigh hydrostatic pressure, leads to significant changes in the tissue architecture. This resulted in increased mass transfer during the osmotic dehydration of pineapple and potato slices due to the combined effect... 

FIG. 4 Effects of varying raw material treatments prior to osmotic dehydration on moisture (MC) and solid (SC) content expressed on initial dry matter (idm). Potato slices, high hydrostatic pressure (Rastogi et al., 2001) carrot slices, PFE (Rastogi et al., 1999) bell pepper disks, PFE (Ade-Omowaye et al., 2002b) and apple slices, edible coatings (Lenart and Dabrowska, 1998). 

Islam, M.N. and Flink, J.N. 1982. Dehydration of potato. II. Osmotic concentration and its effect on air drying behavior. J. Food Technol. 17, 387-403. 

Figure 3. Dehydrated Flakes Prepared from Fresh Peeled Yam Tubers by the SRRC-Sweet Potato Flaking Process.

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. 

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. 

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. 

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