text handbook xu 1975 Thir edition monographic eng 705 páginas : ilustraciones (negro y blanco), formulas (negro y blanco), fotografías (negro y blanco) ; 24 cm . "The potato processing industry continues to expand rapidly in the United States and in a number of other countries. Many processors of potatoes have expanded their original plants or have built additional plants in other potato growing areas where the raw product of the desirable qualities is readily available. At present more than one half of all potatoes utilized as food in the United States is processed. Projections of the industry indicate that this proportion will continue to increase. There continues to be marked improvement in the quality of the processed products, and a number of new products have been introduced, several of them becoming widely and readily accepted by the trade. The recent introduction of a number of snack items based on dehydrated potatoes has had an impact on the dehydrating industry, the processors of conventional potato chips and those processing the fabricated snacks. This too probably will continue. The technology of processing potatoes also has been changed, resulting in further quality improvement and higher yields of finished product. All but one or two chapters in this edition have been brought up to date by citations and discussion of the literature up to 1974. Some of the chapters have been completely rewritten, others have been extensively revised to include the latest information on newer technology of growing, harvesting, storing and processing potatoes into various products to which the potatoes are best adapted. Extensive additions have been made to the chapters on the nutritive value of potatoes, potato chips, including the addition of fabricated chips from dehydrated potatoes, waste disposal and others. The authors again wish to acknowledge the assistance of the collaborators in preparing sections of the book. The authors also are indebted to those individuals and companies who supplied photographs and information about their operations." History of potato processing -- Structure and chemical 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 -- Potato chips -- Frozen french fries and other frozen potato products -- Dehydrated mashed potatoes - potato products -- Dehydrated mashed potatoes - potato granules -- Potato flakes -- Dehydrated diced potatoes -- Potato starch -- Potato flour -- Canned white potatoes -- Pre-peeled potatoes -- Miscellaneous products from potatoes -- Potatoes and potato products for livestock -- Waste disposal -- Appendix -- Index. Material bibliográfico para estudiantes universitarios, docentes e investigadores. PE-TmUNAS specialized William F. Talburt y Ora Smith Incluye appendix. Incluye index. En Español. 664.8 0-97055-180-9 Biblioteca Central de la Universidad Nacional Agraria de la Selva 230808 20250207141421.0 spa