Methods of Manufacturing Potato Chips PDF Download
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Author: Margaret Connor Vosbury
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
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Pp. 19.
Author: Margaret Connor Vosbury
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
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Book Description
Pp. 19.
Author: Mrs. Margaret Connor Vosbury
Publisher: Forgotten Books
ISBN: 9781333656041
Category : House & Home
Languages : en
Pages : 28
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Book Description
Excerpt from Methods of Manufacturing Potato Chips Mechanical peelers are necessary. For commercial production and of great assistance in home manufacture. Vegetable slicers are essential for uniform results, as it is impossible to cut potatoes thinly and evenly enough by hand. The best vessel, in which to fry, the chips is one that is deep rather than wide, made of iron or steel, with an inner perforated basket in which the chips can be lowered and raised. Use mature potatoes, high in starch. Large or medium-sized, round potatoes with Shallow eyes are preferable. The slices should be thor oughly washed in cold water and a maximum of starch removed. In the experimental tests of the Bureau of Plant Industry, potato chips were scored on a basis of 30 points, distributed as follows: Ease of cooking, 10; appearance, 5; crispness, 5; flavor, 10.20 bulletin 1055, U 5. Department OF agriculture. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Margaret (Connor) Mrs Vosbury
Publisher: Wentworth Press
ISBN: 9781363822478
Category : History
Languages : en
Pages : 22
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Jeffrey C. Stark
Publisher: Springer Nature
ISBN: 3030391574
Category : Science
Languages : en
Pages : 633
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Book Description
This comprehensive guide to potato production systems management contains 20 chapters and more than 350 color photographs. Beginning with the history of potato culture, it spans all aspects of potato production, pest and planting management, storage, and marketing. Written by a team of over 35 scientists from North America, this book offers updated research-based information and serves as a unique, valuable tool for researchers, extension specialists, students, and farm managers. More than a description of principles, it contains practical analytical tools, charts, and methods to create guidelines for best production practices and cost estimates. Some key areas include: Potato Growth and Development, Potato Variety Selection and Management, Seed and Planting Management, Seed Production and Certification, Field Selection, Crop Rotation, and Soil Management, Integrated Pest Management for Potatoes, Potato Nutrient Management, Irrigation Management, Tuber Quality, Economics and Marketing, Production Costs, among others. Potato Production Systems should be a valuable reference for successful culture of the "noble tuber."
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: WA Gould
Publisher: Elsevier
ISBN: 1845696123
Category : Technology & Engineering
Languages : en
Pages : 263
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Book Description
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.
Author: Missouri Agricultural Extension Service
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Missouri Agricultural Extension Service
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119098947
Category : Technology & Engineering
Languages : en
Pages : 1104
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Book Description
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Author: George Patrick Sanders
Publisher:
ISBN:
Category : Swiss cheese
Languages : en
Pages : 1034
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Book Description
