The Providence news. (Providence [R.I.]) 1891-1906, 1902-05-26
POTATOES
"P0P" LIKE
CORN.
DR.. A. 7. Anderson Has Dis.
covered New Method for the
Treatment Of Starch Foods

New York May 26.-Dr A. T. Ander-
son. University OF Michigan graduate.
and now connected with Columbia uni
versity. has made practical discovery
which promises TO revolutionize many
branches OF industry having TO do with
starch foods
He went TO his old home in Minneapolis
recently and has now returned to New
York with a check for $4,000. advanced
by Minneapolis capitalists, who have
formed a two hundred and fifty thousand
dollar stock company TO develop and
handle the process.
DIR. Anderson did his first original re-
search along this line while a student In
the botanical department of the Univer-
sity of Michigan. Later he went TO
Munich whore he took his degree OF doc
tor OF philosophy and later came to Co
lumbia
,Dr. Anderson's starting point was the
phenomenal action OF popcorn under the
Influence OF heat Already he has sue
ceeded In adding some thing like sixty dis
unct new foods TO the list OF starch prod
ucts.
His process Is based upon the fact thai
all starch bearing foods can be made to
pop" when subjected TO heat. He ex-
perimented with the belief that this was
true, and discovered that he could pop not
only rice, but potatoes and other food
products as well.
IMPROVED BY THE PROCESS.
Moreover the resultant foods we're
found 10 embody many advantages lack
ing in the natural product. For Instance.
potatoes can be popped and then COM
pressed into solid cakes by hydraulic
These cakes are easily preserved and
are easy TO carry In order 10 transform
them into mashed potatots, for example,
all that Is necessary Is the addition OF a
little milk.
Rice. when popped. swells up TO several
times its own bulk and makes n delicate
food that actually melts away when
placed upon the tongue. With other prod
ucts similar excellent results were Sc
cured.
The process OF "popping" Is not I'm the
least complicated IL had been generally
supposed that corn popped because Of
the moisture contained I'm each individual
starch cell. That theory, however. Prof.
lie studied the subject thoroughly, be-
| ginning his Investigations at the univer-
| sity and continuing them In Germany and
atterward at Columbia university, until
finally he made up HIS mind that the pop-
ring was due 20 the expansion OF the
moisture inside OF The corn. the covering
OF which he believed TO be alright.
SHELL CAUSES POPPING"
The theory Is this; Instead of the explo-
sion OF the kernel being caused bv the
bursting OF the individual starch cells. the
the outer envelope OF the kernel thus
suddenly relieving the pressure generated
| by the heat acting upon the moisture con-
taned In the grain. This called FOR three
factors In a demonstration-heat pres.
sure and sudden release of pressure
The next step was the construction Of n
steel cylinder. which. on a large scale
would represent tho envelope OF the pop
corn Kernel In this cylinder were placed
pieces Of raw potato and the receptacle
WAS closed and submitted TO an interior
pressure Of three or four atmosphercs
Heat above 200 degrees Farenheit was
applied for a time and then the pressure
was s~ddenly released. The result proved
beyond peradvcnture the truth of the
theory. for there gushed up into tho cylin-
mr. STOW white. toofhsOme mass ~
popped potato as light as pith, but con-
taining all the nutrition of the original
uhor
Similar tests were applied to small balls
~ -four and water. Upon the release OF
the pressure they popped out into full
nedged biscuit. as light as feathers and
wholly free from the fermented leavening
which has made so many dyspepucs.