140:"Chemists, chemical engineers, and food technologists at the Eastern Regional Research Center developed innovative dehydration technologies, most notably the potato flake process and explosion puffing. These technologies created opportunities for the development of novel, high-quality convenience foods and food ingredients for domestic and global markets. Instant mashed potatoes and formulated potato crisps, both made from potato flakes, are among the most popular and recognizable food products ever created. These food dehydration technologies increased U.S. potato production and utilization, provided key products for food aid programs, and made a lasting and significant impact on the ways in which foods are processed worldwide."
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