Download or read book The Influence of Certain Environmental Factors of the Production and Quality of Potatoes for the Potato Chip Industry written by D. K. Salunkhe and published by . This book was released on 1953 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Vegetable Science and Technology written by D. K. Salunkhe and published by CRC Press. This book was released on 1998-03-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "
Download or read book Potato And Potato Processing Technology written by and published by Engineers India Research In. This book was released on 2008* with total page 9 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Book Potato and Potato Processing Technology covers almost all the basic and advanced details to setup own Product : Introduction. Origin, Descrip tion of Plant and Flower Parts, Nutritive Value, Growth and Development, Agro-Techniques, Management of Nutrients, Management of Water, Weed Management, Seed Production, Handling of Post Harvest Potato, Prospects for Potato Exports, Quality Parameters that Influence Export Quality of Potatoes, Areas Suitable for Producing Seed Potatoes, Areas Suitable for Producing Processing Potatoes, Grading of Potatoes, Packing of Potatoes, Potato Storage, Quality Requirements, Potato Processing, Dehydration of Vegetables, Potato Based Textured Snacks, Potato Chips/Waffers, Potato Chips (Automatic Plant) with Imported Machinery, Packaging of Snack Foods etc. The book has been written for the benefit and to prove an asset and a handy reference guide in the hands of new entrepreneurs & well established industrialists.
Download or read book Studies on Potato Tubers Quality Regarding the Potential for Chips Production written by Condro Wibowo and published by Cuvillier Verlag. This book was released on 2012-08-17 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Potatoes (Solanum tuberosum L.), which are cultivated in many countries across the globe, belong to the essential food crops. In recent years, the production and consumption of potatoes has expanded markedly in developing countries. Nowadays, most of potatoes are consumed as processed products, mainly as French fries or chips. Chips, fried potato slices, are referred to as the “king of snack foods” in many countries. Indonesia, the largest potato producer in Southeast Asia, imports frozen potatoes as raw material for processing purposes, whereas the inland potato production is dominated by tubers for table purposes. Accordingly, it is necessary to provide new cultivars for processing purposes in addition to already established sources. Tubers for chips production have to meet certain quality criteria to produce desired qualities, such as a light-yellow color, crispy texture and good flavor. In addition to an appropriate cultivar, a sufficient and balanced supply of fertilizers should also be taken into account in order to produce tubers with desired properties. With regard to nutrients, potassium is absorbed in large amounts due to its essential role in plant physiology and ist subsequent influence on tubers yield and quality. The characteristic of tubers, as raw materials for processing purposes, is important for the quality of the final products. One of the most important chips attributes that influence consumer preference is the color, which develops as a result from non-enzymatic browning reaction during frying. In order to produce chips with light-yellow color, cold-stored tubers require pretreatments to decrease the concentration of reducing sugars and sucrose. The most common procedure is the recondition of the tubers at a warmer temperature followed by a blanching process. However, this practice requires considerable amounts of energy, water and time. A pretreatment that can be applied directly to cold-stored tubers is necessary to shorten the preparation time for raw materials used for chips production. Ultrasonication, one of the advanced food technologies, is considered an alternative due to ist cavitation effects. Responding to increasing demand for tubers for processing purposes in Indonesia, this study aims to examine the suitability of new Indonesian potato cultivars for chips production and to investigate the effect of potassium fertilization and ultrasonication treatment on the quality of potato tubers and produced chips. In the present study, tubers and chips quality from three new cultivars, cvs. Tenggo, Krespo and Ping 06, were evaluated and compared to the established cultivars, cvs. Granola and Atlantik. Based on their processing properties, the new cultivars are appropriate for raw materials for chips production. Additionally, their chips properties meet the requirements of the Indonesian National Standard for the Production of Potato Chips. In the second section of this study, potato tubers from four cultivars (cvs. Premiere, Secura, Jelly and Verdi) were obtained from five different locations during the cultivation in 2009 and 2010. Four types of potassium fertilizer (Sulphate of Potash, Patentkali®, Korn-Kali® and Muriate of Potash 60) were applied at different levels. The results indicate that the concentration of potassium, magnesium, manganese and zinc are higher in periderm than those found in parenchyma. The addition of potassium through fertilization contributes to increase potassium concentration in tubers parenchyma. Additionally, potassium fertilization and the location of cultivation influence the quality parameters of potato tubers. In the third section, ultrasonication treatments at 35 kHz at 25 and 50°C were applied to potato slices from cvs. Nicola, Laura and Golden Wonder. A Confocal Scanning Laser Microscopy was used to visualize the changes of cells structure resulting from ultrasonication. The results show that ultrasonication treatments cause disruptions in the cell walls, decrease the sucrose concentration of potato slices and subsequently improve chips color.
Download or read book The Effects of Field Sprays of Maleic Hydrazide on the Storage Losses and Cooking Quality of Potato Tubers written by Emmanuel Lalekan Ayokunnu Are and published by . This book was released on 1962 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Potato Production Processing and Technology written by WA Gould and published by Elsevier. This book was released on 2013-11-28 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Comprehensive Dissertation Index 1861 1972 Agriculture written by Xerox University Microfilms and published by . This book was released on 1973 with total page 1226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1973 with total page 1244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality and Preservation of Vegetables written by Michael Eskin and published by CRC Press. This book was released on 2021-05-30 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.
Download or read book The Potato Crop written by P.M. Harris and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 927 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research and publications on the potato crop have burgeoned since the first edition of this book was published in 1978. However, the warm reception of the first edition suggested that it had a useful part to play in promoting the scientific basis for understanding and improving the yield and quality of the crop. Since the first edition was out of print and a second reprint would not have taken into account the contributions made by research over the intervening years, it became obvious that a complete revision was necessary. There was, in particular, a need to take account of the rapid extension of interest in the crop into climates and farming systems with which it has not been traditionally associa,ted. Those involved with the crop will be sadly aware that a number of contributors to the first edition are no longer with us. Their contribution to our knowledge of the crop will however be a permanent legacy of their achievement. I would like to thank all those who have contributed to the book for their willingness to cooperate in the difficult task of bringing their particular subject up to date. This is even more noteworthy for the pressure of time appears to be almost an order of magnitude higher than it was when the first edition was tackled.
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1976 with total page 1732 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Potato and Potato Products Cultivation Seed Production Manuring Harvesting Organic Farming Storage and Processing written by NPCS Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2007-10-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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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Download or read book French frying Quality of Potatoes written by Mary E. Kirkpatrick and published by . This book was released on 1956 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sensory Quality of Deep Fat Fried Potato Chips Manufactured from Potatoes with Different Physico chemical Characteristics written by Eric Kimondo Ndungu and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Studies generally agree on the critical influence of physico-chemical characteristics of raw potatoes on the physico-chemical and sensory characteristics of potato chips. However, the actual magnitude of differences in sensory quality and consumer acceptance of potato chips as a result of differences in the physico-chemical characteristics of raw potatoes are scarcely reported in most studies. This research was conducted to determine the effect of different physico-chemical characteristics of potato samples on the sensory quality and acceptance of potato chips. The potato samples which represented typical variations in physico-chemical characteristics that a potato chip manufacturer experiences were sourced over a six month period. The samples comprised of four potato varieties (A, B, C, D) sourced from five regions (V, W, X, Y, Z). The samples were coded AV, BW1, BW2, CW, CX, DY, DW and DZ. BW1 and BW2 were of the same variety and grown in the same region but harvested at different time periods. The sourcing of potatoes and potato chips were done at the manufacturer's processing line during regular production. The potatoes were analyzed for physico-chemical characteristics generally reported to influence potato chip sensory quality, i.e. specific gravity (solids contents), starch content and reducing sugars content. After processing, the physico-chemical characteristics i.e. moisture content, colour and oil content of the respective unflavoured potato chip samples were analysed. The sensory qualities of both unflavoured and flavoured (sour cream and onion) potato chips of the respective potato samples were also determined. There were significant differences (p
Download or read book Effect of Maturity on the Chipping Quality of Irish Cobbler and Kennebec Potatoes written by Herbert Findlen and published by . This book was released on 1964 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Potato Handbook written by and published by . This book was released on 1965 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Comprehensive Dissertation Index 1861 1972 Author index written by Xerox University Microfilms and published by . This book was released on 1973 with total page 1118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
