POTATO PRODUCTION, PROCESSING AND TECHNOLOGY.
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.
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|Publication:||Food Trade Review|
|Article Type:||Book Review|
|Date:||Jan 1, 2000|
|Previous Article:||PROCESSING FOODS: Quality Optimization and Process Assessment.|