Potato Production, Processing, and Technology by: Wilbur A. Gould, Ph.D., Emeritus Professor, Food Processing and Technology, The Ohio State University, Retired Executive Director, Mid-America Food Processors Association and Consultant To The Food Industries

Dr. Gould, has drawn from his 55 years of active work in the Food Industries. 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.

Contents:
Preface; Introduction and History • Potato Production • Potato Diseases • Potato Variety/Cultivars • Receiving and Grading for Quality • Specific Gravity of Potatoes • Preparation for Potato Manufacture (Processing) • Potato Preservation • Canning of Potatoes • Chip Manufacture • Dried Potato Products • Frozen Potato Products • Technology and QA • Understanding the Potato • Color and Color Measurement • Texture and Moisture Content • Absence of Defects • Flavor of Processed Potato Products • CGMP and Food Plant Sanitation • HACCP and CCP's • Terms and Terminolgy • Appendix

CHARTS • DIAGRAMS • TABLES

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290 pages, 1999, Hardbound - ISBN 0-930027-30-2

Catalog #52B
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