E. M. Neel

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Microscopic examination of potato chips and French fries has provided conclusive demonstration that the cellular structure remains intact and that the cell walls rarely, if ever, rupture during the deep-fat frying process. Blistering of chips is a result of simple cell separation due to expansion of steam trapped within the slices when the surface become(More)
In the processing of dehydrated mashed potatoes it has been found that a heating treatment before cooking improves the quality of the product. The temperatures of preheating are at or just above the temperature of gelatinization of potato starch granules, 60° C. Data presented here show-that gelatinized starch retrogrades, that is, becomes less soluble, if(More)
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