Potato Production, Processing and Technology, 1st Edition

  • Published By:
  • ISBN-10: 1845696123
  • ISBN-13: 9781845696122
  • DDC: 664.80521
  • Grade Level Range: College Freshman - College Senior
  • 290 Pages | eBook
  • Original Copyright 2014 | Published/Released June 2014
  • This publication's content originally published in print form: 2014

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This compilation focuses on the events of growing, processing, quality control, color, as well as freezing, canning, chip, and dried production. This potato processing operations book, written in terms the nonprofessional plant worker will understand, is a must reference for all food processors, technologists, executives, students etc. as well as a valuable addition to the company technical reference library. Included are figures, tables and charts throughout the book.

Table of Contents

Front Cover.
Title Page.
Copy Right.
Table of Contents.
1: Introduction and History.
2: Potato Production.
3: Potato Diseases.
4: Potato Variety/Cultivars.
5: Receiving and Grading for Quality.
6: Specific Gravity of Potatoes.
7: Potato Manufacture.
8: Potato Preservation.
9: Canned Products.
10: Potato Chip Manufacture.
11: Dried Potato Products.
12: Frozen French Fries and Other Frozen Potato Products.
13: Technology & Quality Assurance.
14: Understanding the Workings of the Potato.
15: Color and Color Measurement.
16: Texture and Factors Affecting.
17: Defects in Potato Products.
18: Flavor of Processed Potato Products.
19: CGMP and Food Plant Sanitation.
20: Using HACCP to Help Assure the Safety of Potato Products.
21: Potato and Potato Chip Terms and Terminology.
Snack Food Association Recommendations for Vehicle Sanitation.
United States Standards for Grades of Potatoes for Processing.
United States Standards for Grades of Canned White Potatoes.
United States Standards for Grades of Frozen French Fried Potatoes.
United States Standards for Grades of Frozen Hash Brown Potatoes.
References and Further Reading.