PROCESS FOR PREPARING DRIED POTATO MASH

摘要

A process for producing dried potato mash. According to the process the potatoes are pretreated by washing, stripping and trimming, and are then disintegrated into slices or stripes which are washed in water in order to remove free starch from the section surfaces. The slices or stripes are then blanched at a temperature within the range of 65-90C and are cooled to each a temperature below 30C, and are then ready-boiled in water or steam of atmospheric pressure. The ready-boiled potatoes are then strained by being pressed through a screen device having screen openings in the magnitude of 2-5mm, together constituting about 20-40 % of the total screen area. The strained potatoes are then, directly in connection with the straining operation, spread on the upper surface of a belt drier in a porous layer having a thickness of the magnitude of 15-50 mm. The potato layer is then dried to reach a moisture content of 6-8 % under the influence of a wet stream of air which is moveable in relation to the layer, and having a dry extrance temperature below 110C and a wet entrance temperature below 85C. The dried layer is then disintegrated into particles having a size of 2-5 mm.