Potatoes mashed, preparing

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... 

In a recent study in the United States, irradiation of a prepared meal consisting of Salisbury steak, gravy, and mashed potatoes at 5.7 kGy effectively eliminated the background microbial population and high concentrations of L. monocytogenes contamination without causing adverse effects on quality [91]. 

Each food is prepared so that it is ready to eat. For example, a frozen pizza is baked, chicken is roasted or fried, and potatoes are fried, baked, or mashed. This is significant because the cooking process does influence what contaminants may be in the cooked... 

Crosby et al. (147) reviewed the effects of institutional food service methods on ascorbic acid losses in vegetables held hot, and showed that considerable losses of vitamin C can be expected during holding. In 1975, Ang et al. (148) indicated that ascorbic acid in mashed potatoes prepared and reheated and held by conventional food service methods was extremely unstable, with losses of over 75% reported in some cases. 

Wang, X.Y. et al., Vitamin C stabihty during preparation and storage of potato flakes and reconstituted mashed potatoes, J. Food Sci., 57, 1136, 1992. 

An illustration of the use of the direct fermentation method is described in British Patent 4845 (1915) by C. Weizmann. In this process acetone and butyl alcohol was produced from carbohydrate material as maize, rice, wheat, oats, rye, dari, and potatoes. A culture of bacteria obtained from soil, cereals as maize, rice, flax, was used. This organism is resistant to 90-100 degrees C. for 1-2 minutes, and liquefies gelatin. It is supposed to be B. granulobaoter pectinovorium. The method used in preparing the culture was the inoculation of sterile maize mash with maize meal heated to 90-100° C. for 1-2 minutes. The mixture was allowed to ferment at about 37° C. A pronounced odor of butyl alcohol was considered the indication of the active existence of the organism desired. 

In Uganda, drying is the traditional way to preserve sweet potato. Women crush and sun dry chunks of the fresh root to prepare a coarse inginyo. For amukeke chips, the men slice up the roots into round, flat pieces, which the women then spread out to dry both keep for 4-5 months (CIP, 1998). The inginyo or amukeke are ground into a coarse flour, which is rehydrated with water, boiled, mashed, and then eaten directly as a thick porridge known as atapa, starchy staple (CIP, 1998). The dried sweet potato is also boiled in... 

Natural convectional dryer has been used in Philippines to produce dried sweet potato. These dryers utilize heat from burning the wastes. About 50 kg of sweet potato chips of high quality are dried for 7-8 h. Another form in which sweet potato is dried and eaten as a dessert or snack is as an edible leather also known as fruit roll or crush. In this preparation, the flesh of sweet potato is cooked, mashed, and sieved, mixed with 0.5% (w/w) carboxymethyl cellulose (a binder), 200 ppm sodium bisulfite, and 7% (w/w) sugar and formed into a sheet 1-mm thick, which is oven-dried at 55°C-75°C and I0%-17% moisture level. Samples dried at 75°C were chewier than those dried at lower temperatures. Samples were crisper and crunchier when dried at 55°C or 65°C. A laboratory-scale high-temperature short-time (HTST)... 

I went in the old Ford with Ernest to tell some of his cousins to come help with the potato grubbing on Wednesday. The Ford behaved abominably, finally stopping at intervals. Ernest told me on the way of a spot where he had got drunk with a cousin of his off of corn beer, the preparation of which sounds like the formula for what I used to know as Choc or Choctaw Beer in Oklahoma. It is the vilest drink known to man, actually a simple mash strained, and produces a sick drunk. The cousin on this occasion, after finishing a jug, sat down on a bridge, then crawled into the swamp until he sobered up. There is not much talk of drunkenness, or much evidence of it. The people are too busy... 

---