Abstract: A process is provided for the production of dehydrated potatoes which when reconstituted are similar in texture and taste to freshly prepared mashed potatoes. The process includes washing fresh potatoes, dividing the washed potatoes into two groups with one group being cooked, riced, peeled and cooled while the other group is peeled, sliced, blanched, cooled, cooked, riced and then cooled. The two groups of potatoes, after the initial processing steps as separate groups, are then combined and further processed to produce dehydrated potato flakes. The thus produced dehydrated potatoes can be packaged for distribution to the ultimate consumer.

Abstract: A method and an apparatus is described for preparing a crunchy food topping of random sized pieces or granules of cooked dough in which the dough is mixed, subdivided to random sized pieces or granules, baked, allowed to cool, sized and packed. The granules can then be applied to a food product, e.g., a dessert such as pie, cake, pudding, etc., by hand. The random sized pieces or granules are prepared within a dough-containing trough or hopper having a rotating cutting or comminuting device, e.g., wires near its bottom end. These wires are supported upon spokes which are mounted rigidly upon a rotating drive axle near the bottom of the hopper. The hopper has an outlet at the bottom through which the granules exit to a conveyor used for transporting them to a baking oven.

Abstract: A package is provided for heating foods which includes a pair of bread slices such as the halves of a hamburger bun, at least one meat product such as a hamburger patty preferably resting on one of the bread slices and a condiment package containing one or more condiments with a microwave reflective material at least partially enclosing the condiments to reduce the rate at which they absorb heat. These components are enclosed in a sealed plastic bag which is transparent to microwave energy.

Abstract: To prevent localized overheating in food products which are to be heated in a microwave oven, an expandable vessel is operatively connected to a food product. When heated the vessel expands moving the food and thereby distributing non-uniformly distributed microwave energy more evenly throughout the food. In one embodiment, the vessel is a folded or coiled bag which retains steam and vapor evolved during the heating operation. The vapor expands the bag causing it to unfold i.e., straighten out thereby moving the food product from one location in the oven to another as microwave energy is applied.

Abstract: A dehydrated potato product is described which consists of porous cut pieces of potato containg 0-12% moisture. The surface of each piece is composed of uniformly distinct individual potato cells with only a few of the cell boundaries indistinct and fused together. The product has a blue value of less than 100, shrinkage or collapse of about 40-58% of the original piece thickness, a density of between about 0.20-0.25 gm/cc. The pieces remain distinct and intact after rehydration in boiling water and retain the graininess and flavor of natural potato. The product can be made by peeling and slicing potatoes, blanching, cooling to about 80.degree. F. or lower and drying them by exposing them to hot air to which moisture has been added and simultaneously to microwave energy sufficient to provide about 50-90% of the total drying energy input until the moisture content has reached 12% or less.

Abstract: An apparatus is described for separating blocks of dried fruit composed of individual fruit pieces such as raisins which are bonded or cohered to one another. One or more pairs of rotating high friction surfaces, such as rolls having rubber projections on their surfaces, are mounted on a framework such that the fruit pieces pass between the surface pairs, being conducted downward sequentially through the pairs when more than one pair is employed, and are separated into individual fruit pieces by the action of the differential speed of the surfaces.