A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes Original Research Article

Potato cubes were blanched and partially dried in a cabinet drier prior to puffing in a Torbed 500, high-temperature fluidised bed drier. It was established that formation of a partially dried layer (PDL) on the surface of the cubes was necessary to achieve puffing. The influence of blanching and drying conditions on this layer was investigated. It was concluded that blanching for 2 min in water at 100°C followed by drying in air at 90°C for 40 min resulted in the maximum increase in volume of the puffed cubes.