VERFAHREN ZUR DEHYDRATISIERUNG VON KNOLLENFRÜCHTEN ZUR HERSTELLUNG EINES LAGERFÄHIGEN, DAUERHAFTENNAHRUNGSMITTEL UND DAS SO ERHALTENE NAHRUNGSMITTEL

摘要

Process for dehydrating tubers in order to obtain a storable imperishable food product, and food product thus obtained. The process comprises the removal of the skin from the raw tubers; selecting the final content of starch which should be contained in the food product;determining the initial percentage of starch in the raw tubers; optionally cutting the tubers in slices; immersing the tubers in a solution of sodium hypochlorite, or acetic acid or ethyl alcohol; and exposing the tubers to a drying process by applying a hot air flow. The food product obtained by said process has a water content of 10-30 % by weight.