The different factors affecting the enzymatic liquefied and saccharified of potato flour was studied.

The advantages of potato powder adsorbent as following, potato powd

The vapor absorption by potato powder in ethanol-water system was studied by use of fixed bed.

Study on potato starch and its application in the industry;

The effect of enzymic hydrolyzation on the structure of potato starch;

Study on bleach technics for micronization potato starch by using H_2O_2;

Technology for processing textured starch chips made from potato flour;

Different percentage of potato flour were chosen for preparing potato flour instant noodles.

Determination of reducing sugar content in potato granules by means of electrochemical method;

The potato granules' quality and production control have close relation, there adopt the backfill seasoning and other working procedures on stream, it can keep potato's flavor and nutrient content better Use scientific method to improve level of technical control and production control is a important condition to improve potato granules' quality.

This paper explores the technology of production, quality index and quality control of potato starch that takes potato as the principal raw material to produce, with the purpose of making good use of the mountainous potato resource, increasing extra value of potato, realizing adjustment of structure of production in countryside, and vigorously developing mountainous economy.

In order to control browning during the processing of potato starch, to explore the situation of controlling browning with chemical and physical methods.