Description
Chuño is a freeze‑dried potato product from the Andes, produced by freezing at sub‑freezing temperatures and sun‑drying at high altitude to drive sublimation.
Technical
During freeze‑drying, ice in potato cells sublimates directly to vapor under low pressure, preserving native starch granules and limiting Maillard browning. The process reduces water activity below 0.3, inhibiting microbial growth while maintaining nutrient content. The low temperature also minimizes retrogradation of starch, keeping the texture crisp.
Science
Primary Reaction
Sublimation of ice to water vapor under low pressure
Sensory Profile
Aroma ()
earthynuttydrysubtlewarmmineraltoasted
Origin & History
Civilization