ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
A method for obtaining fast cooking potatoes was tested at the Lida Food Concentrate Combine. The potatoes, which had been dried to 40 of normal moisture, were heated for 5-6 minutes. Then the pressure was changed abruptly from excessive to atmospheric pressure. As a result, a unique explosion of the product occurred within the container whereby the moisture evaporated instantaneously. The product became porous and could be cooked rapidly. Author
Trans. of Konservnaya i Ovoshchesushilnaya Promyshlennost (USSR) n10 p36-37 1970.