Patent ID: 7993693
Filing Date: 2011-08-09
Classification: A23L,A23P,Y10S

Abstract:
1. A method for preparing shelf-stable potato slices comprising the steps of: a) lipophilically preconditioning a plurality of potato slices in oil, wherein said lipophilic preconditioning is of 60 to 120 seconds in duration and wherein said potato slices are brought to a temperature of 75° C. to 99° C. during said lipophilic preconditioning; b) explosively dehydrating said potato slices to a moisture content of less than about 20% with a microwave, wherein said microwave includes a rotary microwave having a lining to provide a microwave field maximum to be coincident at the lining food contact surface to maximize the slice heating rate at that surface; and c) further dehydrating said slices in a non-oil medium to a moisture content of less than 3%.