Contents Foreword Preface 1 Potato Processing-An Overview� 2 Quality Characteristics of Potato Tubers� 3 Principles and Methods for Potato Processing� 4 Quality Requirement for Processing� 5 Innovations in Product Preparation 6 Factors Effecting Processing Quality� 7 Principles for Control of Quality Constrains� 8 Quality of Processed Products 9 Additives in Potato Processing� 10 Quality Evaluation Methods� 11 Project for Establishment of Potato Processing Plant Glossary Annexures IndexFood processing is application of techniques in a systematic manner for preventing losses through preservation processing packaging storage and distribution and ultimately to ensure greater availability of a wide variety of foods Potato is probably the most popular food item in the world as diet India occupies the third place in production and fourth in area in the world In India it is grown over as area of 141 million hectares with an average annual production of 2628 million tonnes Recent concern about preventing losses through preservation processing and storage are likely to drive the Potato Processing Industry in the years ahead So keeping the importance of potatoes in our life the book on Technological Innovations in Potato Processing consists of 11 chapters has been written These chapters focus on Potato processing-an overview Quality characteristics of potato tubers Principles and methods for potato processing Quality requirement of tubers for processing Innovations in product preparation factors effecting quality of fresh and processed potatoes Principles for control of quality constrains Quality of processes processing Quality evaluation methods and Project for establishment of potato processing plant along with glossary and annexures The text in the chapter has been illustrated with tables figures and plates for better understanding of the technologiesThe book shall prove to boon to the food professionals like students researchers teachers and all those who have interest in the area of Postharvest Technology Food Technology Food Science and Technology The book will be highly beneficial to under graduate as well as post graduate students studying courses and undergoing research related to potato processing 254 pp. Codice articolo 101091

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