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  2. How to Tell If Potatoes Are Bad (and How to Keep Them ... - AOL

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    As long as the potatoes are still mostly firm, they’re fine to cook. Potatoes are 80 percent water, so softness is usually just a sign of dehydration. But if they’re extremely mushy or ...

  3. Six Ways To Tell if a Potato Is Bad (And How to Properly ...

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  4. Yes, There's a Right Way to Store Potatoes—and ... - AOL

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  5. Potato cooking - Wikipedia

    en.wikipedia.org/wiki/Potato_cooking

    Thus, in the case of a cooking of 25 to 30 minutes in boiling water, peeled potatoes can lose up to 40% of their vitamin C, 10% if they are cooked with the skin (in this last case, there remains 13 mg of vitamin C for 100 g of vegetable). These losses are added to those induced by the storage time, about 50% after three months. [28]

  6. Potato processing industry - Wikipedia

    en.wikipedia.org/wiki/Potato_processing_industry

    Industrial cooking of mashed potatoes in a steam-jacketed combi kettle. Frozen potatoes have been among the biggest types of processed potatoes which are consumed. This is due to the convenience they offer in terms of preparation time and flexibility. They have a long shelf life and the vitamins and other nutrients are preserved in them.

  7. Frozen food - Wikipedia

    en.wikipedia.org/wiki/Frozen_food

    Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below −9.5 °C (15 °F), which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower temperatures.

  8. The Grandma-Approved Way to Store Potatoes So They Last ... - AOL

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  9. Freeze drying - Wikipedia

    en.wikipedia.org/wiki/Freeze_drying

    The large ice crystals form a network within the product which promotes faster removal of water vapor during sublimation. [2] To produce larger crystals, the product should be frozen slowly or can be cycled up and down in temperature in a process called annealing. The freezing phase is the most critical in the whole freeze-drying process, as ...