Abstract
Netted Gem potatoes of 1.095 S.G. (24% dry matter) and 1.080 S.G. (19.1% dry matter) were processed using the recently developed Freeze-Thaw (F-T) process. There was an efficient reduction of moisture during the pre-drying step due to the long constant rate period. Short and rigorous granulation, which followed the pre-drying, took place under optimum conditions (when the potato cells were most resistant to shear and compression) during which the moisture content was slowly reduced through the critical range of 45% to 35%. The result was a high amount of fine granules (approx. 90% of 18 mesh) and a low amount of broken cells (≤2%). The experiments also showed that the F-T process could handle potatoes with low as well as high dry matter content.
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