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Since recent decades, there has been observed the rapid expansion of potato processing industry and consistently attracted industry experts to harness their capabilities in solving the plethora of challenges of modern potato processing industry. The recent edition has been updated to develop a body of knowledge that provides the food technology experts, researchers a book with solution allied with the potato processing. Potato processing is a broad domain that helps us to understand the various aspects of frozen, dehydrated and canned products followed with storage diseases and evaluation of most important potato varieties. The food technology experts or potato processing analysts and students may use it for quick understanding of notion and practical plethora about potato processing. Salient features • This recent edition attempts to explore the field of potato processing for food technological advancement in an authoritative and concise manner. • The book is intended to serve wide readers including farmers, food processing experts, potato processing analyst, food technological engineers, agricultural workers, researchers, and academician. • The recent edition provides great focus on the updated information till the date of publication. • The content is provided with numerous tables, flow charts, line diagrams and colored photographs or illustrations to enhance the learning of complex potato processing mechanisms. • Written in lucid and easy-to-grasp language highlighting the important aspect of processing products. • Brevity, conciseness, readable format and easy accessibility of key information will facilitate readers learning and memorization. • The food technology experts or potato processing analysts and students or researchers may use it for quick understanding of notion and practical plethora about potato processing. • Fully revised, new edition includes the references at the end of the chapter for he more detailed information. Brief Contents: History of Potato Processing • Structure and Chemical Composition of the 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 • Preparation of Potatoes for Processing • Potato Chips • Frozen French Fries and other Frozen 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 Pulp for Livestock Feed.