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Article: New process for mashed potatoes.(Plant and Equipment)
- Article from:
- Food Trade Review
- Article date:
- January 1, 2009
CopyrightCOPYRIGHT 2009 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Market demand for a high quality frozen mashed potato product has grown exponentially with the rapid growth of "ready to eat meals". Current industrial practice for the production of mashed potatoes involves energy intensive steps using water as the heat transfer medium to pre-cook and initiate starch gelatinization, a cooling step to retrograde the starch and a final cook followed by mashing.
In the process a minimal amount of steam is applied to the surface of the product and cooking continues as the product is held. Using their extensive knowledge of existing Heat/Hold blanching technology, ABCO ...