Potato deep processing technology

Author: Ma Ying
Publisher:
Publish Date: 2003-06-01
Features: This book introduces methods, quality control systems, and techniques for processing potato products, as well as comprehensive processing and utilization of potato by-products and wastewater treatment methods. It also provides an in-depth discussion of theoretical issues involved in potato processing. Potatoes are the fourth-largest major crop in the world, after wheat, rice, and corn. The nutritional content of potatoes is unmatched by most grains and vegetables, making them a food with a relatively comprehensive nutritional profile. Potatoes can be used as raw materials to develop a variety of processed products. In recent years, some nutritious, convenient, and delicious potato products have gained popularity among consumers. With the arrival of Western fast-food chains like McDonald's and KFC in China, there has been a surge in demand for convenient and leisure potato products. The research and application of potato food processing technology have a long history in foreign countries, with comprehensive and systematic studies conducted on potato production from raw material cultivation, storage, product processing, production process quality control, and product marketing. In recent years, China has also been actively engaged in research in these areas and has achieved some results. This book references a large amount of foreign literature and systematically discusses post-harvest processing of potatoes, particularly the new technologies for processing potatoes. It provides detailed introductions to potato food processing methods, quality control systems, and techniques, as well as comprehensive processing and utilization of potato by-products and wastewater treatment methods. It also offers an in-depth discussion of theoretical issues involved in potato processing. Most of the content in this book was written by Dr. Ma Ying and Dr. Gu Ruixia. Chapter 2 was written by Cheng Jianjun. Associate Professor Liu Yi, Chi Mingmei, Fu Hongyan, Li Haimei, and Guo Li contributed to some sections. The entire book was coordinated and completed by Ma Ying.