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Vacuum puffing and dehydration of potato.

Eapen, K. E. and Ramanathan, P. K. (1966) Vacuum puffing and dehydration of potato. Food Technology, 20. pp. 191-193.

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A technique was developed to impart a porous structure to potato pieces. The potato pieces were prepared in the conventional manner and cooked. The cooked pieces were subjected while hot to a high vacuum for a short period. The instant flashing of water vapor from within the pieces creates a porous structure which promotes quick dehydration. The dried product o. porous structure rehydrates on 5 min of boiling in water.

Item Type: Article
Uncontrolled Keywords: quick-cooking, dehydrated vegetables, potato, puffing process
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2013 06:24
Last Modified: 23 Jul 2013 06:24
URI: http://ir.cftri.com/id/eprint/6217

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