EFFECT OF SOME PHYSICAL AND CHEMICAL PRETREATMENTS ON IMPROVEMENT OF DRYING CHARACTERISTICS OF HASH-BROWN POTATOES

Potato shreds of 'Netted Gem' cultivar, approximately (12.7-38.1) x 8 x 1.5 mm in size, were precooked in calcium chloride (200 ppm as Ca2+) solution, steam cooked (10 min), dipped in combined solution of glyce rol (546) and monoglyceride (0.1%) emulsion and then dried in a fluid- bed drier. The drying rate was found to increase through the extension of constant-rate period and the total drying time was shortened. to 4 5 min, as compared to 1 h for a control sample. The product had lower bulk density of 0.15 g/cm(3), as compared to 0.31 g/cm(3) for a commer cial sample. Breakage of the product on handling was also reduced from 19.3 to 3.6%.