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Dehydrofrozen Vegetables.

Potatoes, Carrots and Onions



The DHF process begins with the use of select potatoes. These are washed, peeled, trimmed and cut to specific sizes. The potatoes are water blanched and partially dried to about half of the original product weight. This provides a product of approximately 52% to 62% moisture. The potatoes are then IQF frozen and packed in poly lined cases or totes.

Product Characteristics and Rehydration
DHF potatoes consist of potatoes and sodium acid pyrophosphate, a processing aid and chelating agent. This additive prevents graying that may occur some of the time. Color and flavor of the rehydrated potatoes are typical of freshly prepared potatoes. Texture is slightly firm but tender.
Rehydration rates vary from 1.6:1 to 2.0:1 depending on the final cut size.

All DHF potatoes can be made with either russet, red or gold varieties. OPC’s standard production is made using russet varieties. Requests for red or gold products, skin on options will require minimum run considerations and are considered custom processed runs.

Dehydrofrozen (DHF) Carrots and Onions
DHF diced carrots – 3/8” and 1/2”
DHF sliced carrots, medium size (3/4” – 1 1/4”)
DHF sliced carrots, small size (1/2 – 1”)
** carrots can be smooth or crinkle cut sliced **

DHF Onion Strips – 3/8” and 1/2”
DHF Onion Dices – 3/8” and 1/2”

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