Eapen, K. E. and Ramanathan, P. K. (1966) Vacuum puffing and dehydration of potato. Food Technology, 20. pp. 191-193.
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Abstract
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.res.in/id/eprint/6217 |
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