Abstract: Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including cysteine, calcium chloride, sodium acid pyrophosphate and/or a sulfiting agent in synergistic amounts so as to result with a treated product containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite, which may be stored for extended periods of time without exhibiting browning which would otherwise occur unless the produce were treated to have a sulfite content substantially greater than 30 ppm. Dehydrated, storage stable produce containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite.

Abstract: Methods for treating produce to minimize browning upon subsequent processing, handling and/or storage wherein the processing involves exposing produce, such as fruits, vegetables and tubers, and particularly potatoes, to discoloration inhibitors including cysteine, calcium chloride, sodium acid pyrophosphate and/or a sulfiting agent in synergistic amounts so as to result with a treated product containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite, which may be stored for extended periods of time without exhibiting browning which would otherwise occur unless the produce were treated to have a sulfite content substantially greater than 30 ppm. Dehydrated, storage stable produce containing less than about 30 ppm sulfite, and preferably less than about 10 ppm or essentially no sulfite.

Abstract: Foodstuffs which have been frozen are partially dehydrated in a gaseous medium having a dry bulb temperature higher than about 200.degree. F. and a wet bulb temperature higher than about 120.degree. F. prior to finish drying at a dry bulb temperature of less than about 180.degree. F. to a storage stable moisture content of less than 12% by total weight. Dehydrated products ranging in size from 1/16" thick slices to 3/4" dice produced by this dehydration process reconstitute in less than about 15 minutes with an amount of water equivalent to at least 85% of the previously removed moisture.

Abstract: A vegetable digger is provided for furrowing vegetables from the earth and for removing the vegetables from the earth and thereafter depositing them above the ground. The digger includes a frame having a front, opposed first and second sides, a rear and a plurality of wheels. One furrowing disk is provided which will loosen the dirt in the furrowed sections of the ground when the digger moves in a predetermined forward direction. At least one earth moving disk is provided for moving the loosened dirt away from the vegetables, and at least one unearthing disk for raising the vegetable bulbs towards the top of the ground. At least one transfer disk is provided for conducting the bulbs from the dirt and into the conveyor. A method is also provided for using the apparatus to remove bulbs which are buried in the ground and then deposit them back onto the ground so that they can be picked up by a trailing harvesting machine which will separate them into market-grade and process-grade vegetable bulbs.

Abstract: Apparatus for preparing deep-fat fried comestibles including a conveyor for receiving comestibles as they are introduced to the fryer from a food supply and for conveying the comestibles along an arcuate path through a reservoir containing a quantity of cooking medium to cook the comestibles therein prior to draining and discharging the comestibles from the apparatus.

Abstract: Legumes, such as beans, are hydrated, and cooked to form a mash prior to forming the resultant mixture into shapes suitable for dehydration to a storage-stable moisture content. The dehydrated bean product has a bulk density greater than about 0.28 gm/cc, and a rehydration ratio within the range of 1.75 to 3.75:1.0, and is capable of substantially uniform reconstitution which does not require physical agitation. The hydrated product is particularly suitable for the preparation of refried beans.

Abstract: A method for producing bakery products is provided wherein a dough conditioner composition of allium material is incorporated into dough formulations including flour, water and leavening agents. The allium material is used in effective amounts to function in reducing the mix-time required to develop a dough, increasing the absorption of water by the flour during dough development, and increasing the extensibility of the dough. The preferred allium material used in the preparation of the dough improving composition is garlic, more preferably in a dehydrated form and in combination with an inert organic material. The developed dough is processed using conventional techniques and procedures including baking into a standard bakery products such as bread, crackers, pizza and sweet goods.

Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.

Abstract: A dehydrated potato product yielding rapidly upon reconstitution pieces resembling pieces of fresh potato suitable for frying, as for instance hash brown potatoes, formed by preparing an aqueous dough of about 23 percent solids, not less than about 80 percent of which are undamaged potato cells and the balance of which includes conventional additives and not less than about 6 percent extracellular starch in a form to provide sufficient soluble edible adhesive, forming pieces of the desired size, and drying the pieces to a moisture content of about 71/2 percent.