| 摘要 |
The invention relates to dried potatoes having virtually no shrinkage, in particular those having piece-like character, which are obtainable by a combination of convection and microwave drying of sliced and blanched potatoes, the potatoes, after blanching, first being subjected for 1-10 minutes to a microwave treatment at 250-1000 watt/100g of potatoes to be treated, then dried in a manner known per se at 70-100 DEG C to a water content of 30-50%, then subjected for a few seconds to 5 minutes to the microwave treatment and finally dried by hot air drying at 70-100 DEG C to a final water content of below 12%, and the process for the production thereof. |
