Abstract: A novel package assembly and method are disclosed whereby a food product having a moisture content of less than 5 weight percent is disposed in a sealed package in which a sealed packet of an aqueous solution is also disposed; so that upon exposure to microwave radiation, the solution in the sealed packet vaporizes, rupture the packet and is dispersed as steam throughout the sealed package, whereby the temperature of the low moisture food product is increased.

Abstract: A method for counteracting the development of light-induced, undesirable organoleptic characteristics in oil-absorbing foods, especially farinaceous snack foods, fried in cottonseed oil which comprises frying the food in cottonseed oil from which the cyclopropenoid fatty acids have been extensively removed. Light-stable, farinaceous snacks and other food products containing cottonseed oil from which cyclopropenoid fatty acids have been removed are also provided.

Abstract: There are disclosed prefermented, dehydrated potatoes having a low moisture content and a relatively low tendency to brown during frying. Potatoes of undesirably high reducing sugar content are fermented to lower their reducing sugar level before they are extensively dehydrated to a low moisture content, and the resulting products may exhibit less browning upon subsequent rehydration and frying than potatoes whose reducing sugar content is relatively high and is decreased by fermentation after being highly dehydrated to the low moisture content. Also, the potatoes which are fermented before dehydration exhibit a good rate of reducing sugar decline during fermentation, and may have less yeasty or fermentation taste upon frying, than potatoes which are fermented after drying to a low moisture level. Fermentation before extensive dehydration can be adequately and readily achieved even though the potatoes have a relatively high ratio of reducing sugar to total sugar.