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Root Crop Processing
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.
Published: 1993
Pages: 64
eBook: 9781780444260
Paperback: 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.
| 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 |
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