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Root Crop Processing

ISBN: 9781853391385
Covers the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.

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Root Crop Processing View Jacket

  • Synopsis
    Covers the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.
  • Table of Contents
    PREFACE vi
    INTRODUCTION vii
    1 Pre-processing and processing considerations 1
    Raw materials 1
    Principles of processing techniques 2
    Socio-economic considerations 4
    2 Traditional processing techniques and equipment 7
    Traditional equipment 7
    Potato 8
    Yam 10
    Edible aroids 12
    Sweet potato 13
    Cassava 15
    Traditional curing methods 19
    3 Improved processing equipment and products • 20
    Peeling and washing 21
    Grating and rasping 24
    Pounding 27
    Pressing and de-watering 28
    Sieving 31
    Roasting 32
    Drying 34
    Milling and grinding 36
    Chipping and slicing 37
    4 Case studies 41
    5 Planning a project or enterprise 46
    REFERENCES 49
    FURTHER READING 49
    CONTACTS 52
  • Details
    Sub Title N/A
    Author No
    Editor No
    Number of Pages 64
    Format Paperback / softback
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