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Dehydration. Potatoes. A tray of sliced potatoes is placed on the steam blancher by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to five minutes of blanching are necessary to inactivate enzymes which are harmful to the keeping qualities of the dehydrated product

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Dehydration. Potatoes. A tray of sliced potatoes is placed on the steam blancher by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to five minutes of blanching are necessary to inactivate enzymes which are harmful to the keeping qualities of the dehydrated product

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Dehydration. Potatoes. A tray of sliced potatoes is placed on the steam blancher by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to five minutes of blanching are necessary to inactivate enzymes which are harmful to the keeping qualities of the dehydrated product

description

Summary

Public domain photograph of laboratory, science, research, free to use, no copyright restrictions image - Picryl description

date_range

Date

01/01/1943

person

Contributors

Rosener, Ann, photographer

United States. Office of War Information.

place

Location

Albany (Calif.), 37.88694, -122.29778

Google Map of 37.886944444444445, -122.29777777777778

create

Source

Library of Congress

link

Link

http://www.loc.gov/

copyright

Copyright info

Public Domain