Processing Frozen Potato Products
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Processing Frozen Potato Products
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Author : Gerald Schellpfeffer
language : en
Publisher:
Release Date : 1961
Processing Frozen Potato Products written by Gerald Schellpfeffer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Potatoes categories.
Potato Processing
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Author : William F. Talburt
language : en
Publisher:
Release Date : 1975-01-01
Potato Processing written by William F. Talburt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975-01-01 with Potato products categories.
History of potato processing; Structure and chemical composition of potato tuber; Potato varieties; Effect of cultural and environmental conditions on potatoes for processing; Tuber diseases; Sprout inhibition; Effect of transit and storage conditions on potatoes; The nutritive value of potatoes; Peeling potatoes for processing; Frozen french fries and other frozen potato products; Dehydrated mashed potatoes - potato granules; Potato flakes; Dehydrated diced potatoes; Potato starch; Potato flour; Canned white potatoes; Miscellaneous products from potatoes; Potatoes and potato products for livestock; Waste disposal.
Potato Processing
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Author : William F. Talburt
language : en
Publisher: Springer
Release Date : 1987-09-30
Potato Processing written by William F. Talburt and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-09-30 with Juvenile Nonfiction categories.
Potato And Potato Products Cultivation Seed Production Manuring Harvesting Organic Farming Storage And Processing
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Author : NPCS Board of Consultants & Engineers
language : en
Publisher: NIIR PROJECT CONSULTANCY SERVICES
Release Date : 2007-10-01
Potato And Potato Products Cultivation Seed Production Manuring Harvesting Organic Farming Storage And Processing written by NPCS Board of Consultants & Engineers and has been published by NIIR PROJECT CONSULTANCY SERVICES this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-01 with Technology & Engineering categories.
Potato ranks fourth position in the world after wheat, rice and maize as non cereal food crop. Potato is probably the most popular food item in the Indian diet and India is one of the largest producers of potato. It is used in many ways like vegetable, potato wafers/chips, powder, finger chips etc. Potato tubers constitute a highly nutritious food. It provides carbohydrates, vitamin C, minerals, high quality protein and dietary fiber. Potato is a rich source of starch and it is consumed mainly for its calorific value, also contains phosphorus, calcium, iron and some vitamins. Boiling potatoes increases their protein content and almost doubles their calcium content. It is vastly consumed as a vegetable and is also used in various forms such as starch, flour, alcohol, and dextrin and livestock fodder. It is estimated that about 25 % of the potatoes, which are spoiled due to several reasons, may be saved by processing and preservation of various types of processed products. The potatoes can be processed for preservation and value addition in the form of wafers/ chips, powder, flakes, granules, canned slices. Potato granules are used for the preparation of various recipes, to add to vegetable and non vegetable recipes and to enhance the quantity as well as to enrich the food value. There is a huge potential for processed potato products such as potato flakes, potato powder, frozen potatoes, frozen French fries, potato chips/wafers are one of the most popular snack items consumed throughout world. International trade in potatoes and potato products still remains thin relative to production, as only around 6 percent of output is traded. High transport costs, including the cost of refrigeration, are major obstacles to a wider international marketplace. The industry is still growing at a rapid pace where French fries are showing the highest growth followed by potato chips and potato powder/flakes. It is by far the largest product category within snacks, with 85% of the total market revenue. This book basically deals with origin, evolution, history and spread of potato, potato products, quality requirements for processing, morphological, size and shape, defects, biochemical, dry matter, reducing sugars, phenols, inheritance, morphological attributes, tuber shape, growth cracks, hollow heart, internal rust spots, greening, biochemical attributes, glycoalkaloids, dry matter, reducing sugars, enzymic browning, development of varieties for processing, areas suitable for growing processing potatoes, processing quality of Indian potato varieties, processed potato products, dehydrated products at village level, potato chips, french fries and flakes commercial production, grading manual for frozen French fried potatoes for frozen French fried potatoes, areas of production, varieties, receiving, determining the quality and condition of raw potatoes for frying purposes, determining the quality and condition of raw potatoes for frying purposes, etc. The present book covers complete details of potato cultivation and processing in proper manner. This book is an invaluable resource for agriculture universities, students, technocrats and entrepreneurs. 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Potato Production Processing And Technology
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Author : WA Gould
language : en
Publisher: Elsevier
Release Date : 2013-11-28
Potato Production Processing And Technology written by WA Gould and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-28 with Technology & Engineering categories.
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.
Market Potential For Processed Potato Products
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Author : Harry Hays Harp
language : en
Publisher:
Release Date : 1961
Market Potential For Processed Potato Products written by Harry Hays Harp and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Potato products categories.
Frozen Potato Products From Canada
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Author : United States International Trade Commission
language : en
Publisher:
Release Date : 1980
Frozen Potato Products From Canada written by United States International Trade Commission and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Potatoes categories.
Handbook Of Frozen Food Processing And Packaging
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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Handbook Of Frozen Food Processing And Packaging written by Da-Wen Sun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Secondary Treatment Of Potato Processing Wastes
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Author : Kenneth A. Dostal
language : en
Publisher:
Release Date : 1969
Secondary Treatment Of Potato Processing Wastes written by Kenneth A. Dostal and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1969 with Potato waste categories.
Handbook Of Vegetables And Vegetable Processing
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Author : Muhammad Siddiq
language : en
Publisher: John Wiley & Sons
Release Date : 2018-02-14
Handbook Of Vegetables And Vegetable Processing written by Muhammad Siddiq and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-14 with Technology & Engineering categories.
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.