Potato Production, Processing and Technology

✍ Scribed by W.A. Gould (Auth.)

• Publisher: Woodhead Publishing
• Year: 1999
• Tongue: English
• Leaves: 253
• Edition: 1
• Category: Library

✦ Synopsis

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

Content:
Front Matter, Page iii
Copyright, Page iv
Inside Front Cover, Page v
PREFACE, Pages vii-viii
ACKNOWLEDGEMENT, Page ix
CHAPTER 1 - Introduction and History, Pages 1-9
CHAPTER 2 - Potato Production, Pages 11-27
CHAPTER 3 - Potato Diseases, Pages 29-34
CHAPTER 4 - Potato Variety/Cultivars, Pages 35-39
CHAPTER 5 - Receiving and Grading for Quality, Pages 41-49
CHAPTER 6 - Specific Gravity of Potatoes, Pages 51-72
CHAPTER 7 - Potato Manufacture, Pages 73-80
CHAPTER 8 - Potato Preservation, Pages 81-82
CHAPTER 9 - Canned Products, Pages 83-84
CHAPTER 10 - Potato Chip Manufacture, Pages 85-100
CHAPTER 11 - Dried Potato Products, Pages 101-104
CHAPTER 12 - Frozen French Fries and Other Frozen Potato Products, Pages 105-109
CHAPTER 13 - Technology & Quality Assurance, Pages 111-118
CHAPTER 14 - Understanding the Workings of the Potato, Pages 119-124
CHAPTER 15 - Color and Color Measurement, Pages 125-130
CHAPTER 16 - Texture and Moisture Content, Pages 131-137
CHAPTER 17 - Defects in Potato Products, Pages 139-144
CHAPTER 18 - Flavor of Processed Potato Products, Pages 145-156
CHAPTER 19 - CGMP and Food Plant Sanitation, Pages 157-167
CHAPTER 20 - Using HACCP to Help Assure the Safety of Potato Products, Pages 169-178
CHAPTER 21 - Potato and Potato Chip Terms and Terminology, Pages 179-184
APPENDIX 1 - Snack Food Association Recommendations for Vehicle Sanitation, Pages 185-187
APPENDIX 2 - United States Standards for Grades of Potatoes for Processing, Pages 189-197
APPENDIX 3 - United States Standards for Grades of Canned White Potatoes, Pages 199-215
APPENDIX 4 - United States Standards for Grades of Frozen French Fried Potatoes, Pages 217-231
APPENDIX 5 - United States Standards for Grades of Frozen Hash Brown Potatoes, Pages 233-241
References and Further Reading, Pages 243-250
CONTENTS INDEX, Pages 251-255
FIGURES INDEX, Pages 256-259