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|Additional Physical Format:||Print version:
Potato Production, Processing and Technology.
Burlington : Elsevier Science, ©2013
|Material Type:||Document, Internet resource|
|Document Type:||Internet Resource, Computer File|
|All Authors / Contributors:||
W A Gould
|Description:||1 online resource (290 pages)|
|Contents:||Introduction and history--
Receiving and grading for quality--
Specific gravity of potatoes--
Canning of potatoes--
Potato chip manufacture--
Dried potato products--
Frozen French fries and other frozen potato products--
Technology and quality assurance--
Understanding the workings of the potato--
Color and color measurement--
Texture and moisture content--
Defects in potato products--
Flavor of processed potato products--
CGMP and food plant sanitation--
Using HACCP to help assure the safety of potato products--
Potato and potato chip terms and terminology.
|Responsibility:||W A Gould.|
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.