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Dehydration. Potatoes. A batch of dehydrated potatoes is inspected by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to seven hours of dehydration are required before all moisture is removed from the potatoes

A batch of dehydrated potatoes is inspected by Horace Campbell, 8b09643v

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

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

Dehydration. Potatoes. Blanched potatoes move off the conveyor belt of a steam blancher at the Western Regional Research Laboratory in Albany, California. After four to five minutes in the blancher the vegetables are ready to be placed in the dehydrator

Dehydration. Potatoes. Blanched potatoes move off the conveyor belt of a steam blancher at the Western Regional Research Laboratory in Albany, California. After four to five minutes in the blancher the vegetables are ready to be placed in the dehydrator

Dehydration. Potatoes. Trays of blanched potatoes are placed on racks which will be rolled into the tunnel-type dehydrator at the Western Regional Research Laboratory in Albany, California

Dehydration. Potatoes. Trays of blanched potatoes are placed on racks which will be rolled into the tunnel-type dehydrator at the Western Regional Research Laboratory in Albany, California

Dicing potatoes which will be dehydrated at the regional agricultural research laboratory. Albany, California

Dehydration. Potatoes. A batch of dehydrated potatoes is inspected by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to seven hours of dehydration are required before all moisture is removed from the potatoes

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

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Tags

california alameda county albany safety film negatives albany calif dehydration potatoes batch horace campbell horace campbell vegetable section vegetable section western regional research laboratory western regional research laboratory hours seven hours moisture united states history library of congress
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
create

Source

Library of Congress
link

Link

http://www.loc.gov/
copyright

Copyright info

Public Domain

label_outline Explore Vegetable Section, Dehydration, Seven Hours

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Topics

california alameda county albany safety film negatives albany calif dehydration potatoes batch horace campbell horace campbell vegetable section vegetable section western regional research laboratory western regional research laboratory hours seven hours moisture united states history library of congress