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Informationen zum Autor Wilbur A. Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries. Klappentext 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. Inhaltsverzeichnis Introduction and history; Potato production; Potato diseases; Potato variety/cultivars; Receiving and grading for quality; Specific gravity of potatoes; Potato manufacture; Potato preservation; 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.
About the author
Wilbur A. Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries.
