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C O N T E N T S
Society, potatoes, and the
Department of Agriculture
Two cooks and a bath
The mashed potato
Explosion-puffing process
Landmark designation and acknowledgments
Food Dehydration "I was peeling potatoes in my sleep."1 Instant mashed potatoes are commonplace on grocery shelves and have found wide use institutionally and in domestic and international food aid programs. The most successful form of instant mashed potatoes resulted from the flake process developed in the 1950s and 1960s at the Eastern Regional Research Center, a United States Department of Agriculture facility outside of Philadelphia. The process for reconstituting instant mashed potatoes devised at this facility utilized dehydration technology. Subsequent research at the ERRC led to the introduction of other high-quality dehydrated vegetable products, many of these the result of research in explosion-puffing processes. The American Chemical Society designated the development of the dehydration technology that resulted in reconstituted instant mashed potatoes as a National Historic Chemical Landmark on April 18, 2007.
John Sullivan, ERRC chemical Engineer
1 Interview with John Sullivan, conducted by Judah Ginsberg, January 31, 2007
Society, potatoes, and the Department of Agriculture |
Two cooks and a bath |
The mashed potato
Explosion-puffing process |
Landmark designation and acknowledgments
Copyright
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