Printer Friendly

POTATO PRODUCTION, PROCESSING AND TECHNOLOGY.

Written by Wilbur A Gould

Published 1999. Hardback. 259 pages. Price: [pounds]128.00

(USA: CTI Publications Inc)

The need for a new book to cover the whole potato processing industry has now been filled by Wilbur Gould, who has spend most of his active life in the food industry and has specialised in all aspects of potato processing and technology. Potatoes and the numerous products made from them are used in so many ways by the food industry, peeled, sliced, diced, dried and as powder and flaked. This book brings together every aspect of the industry from the choice of variety to planting and disease in potatoes, continuing with details on all the major methods of processing. The areas of quality control at all stages are dealt with in specific chapters, whilst the 5 appendices include current standard industry recommendations and legislation.

Chapter titles: Introduction and History; Potato Production; Potato Diseases; Potato Variety/Cultivars; Receiving and Grading for Quality; Specific Gravity of Potatoes; Potato Manufacture; Potato Preservation; Canned Potato Products; Potato Chip Manufacture; Dried Potato Products; Frozen French Fries and Other Frozen Potato Products; Technology and Quality Assurance; Understanding The Workings of the Potato; Colour and Colour Measurement; Texture and Moisture Content; Defects in Potato Products; Flavour of Processed Potato Products; CGMP and Food Plant Sanitation; Using HACCP to Help Assure the Safety of Potato Products; Potato and Potato Chip Terminology; Appendix 1: Snack Food Association Recommendations for Vehicle Sanitation; Appendix 2: United States Standards for Grades of Potatoes for Processing; Appendix 3: United States Standards for Grades of Canned White Potatoes; Appendix 4: United States Standards for Grades of Frozen French Fried Potatoes; Appendix 5: United States Standards for Grades of Froze n Hash Brown Potatoes; Followed by a Subject Index.
COPYRIGHT 2000 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2000 Gale, Cengage Learning. All rights reserved.

 Reader Opinion

Title:

Comment:



 

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Review
Publication:Food Trade Review
Article Type:Book Review
Date:Jan 1, 2000
Words:293
Previous Article:PROCESSING FOODS: Quality Optimization and Process Assessment.
Next Article:FREEZE-DRYING.
Topics:


Related Articles
Potato Science and Technology.
Potato producers finding big market in frozen fries.
AVIKO: Going for the Frozen Gold As World Class Potato Processor.
Potato Industry Compendium Complete Lowdown on Spuds.
SNACK FOODS PROCESSING.
Retarding potato spoilage and cleaning food-processing water.
Japan blocks imports of Idaho potatoes.
Handbook of potato production, improvement, and postharvest management.
Potato production and innovative technologies.

Terms of use | Copyright © 2014 Farlex, Inc. | Feedback | For webmasters