Skip to main content
SpringerLink
Log in

Mechanical separation of potatoes into specific gravity groups shows promise for the potato chip industry

  • Published:
American Potato Journal Aims and scope Submit manuscript

An Erratum to this article was published on 01 October 1951

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Literature Cited

  1. Bemis, Kris P. 1951. Notes from the chip industry. United Spud Light, Eighth Year No. 12.

  2. -. 1950. “Hello, Mr. Chips.” United Spud Light, Seventh Year No. 31.

  3. Brewell, E. R. 1937. The determination of cooking quality of potatoes. Amer. Potato Jour. 14:235–242.

    Google Scholar 

  4. Clark, C. F., Lombard, P. M., and Whiteman, E. F. 1940. Cooking quality of the potato as measured by specific gravity. Amer. Potato Jour. 17:38–45.

    CAS  Google Scholar 

  5. Goldwaite, N. E. 192S. Variations in the composition of Colorado potatoes. Colo. Agr. Exp. Sta. Bull. 230.

  6. Grieg, Wm., Smith and Smith, Ora. 1951. Grading potatoes for mealiness and its effect on retail sales. Amer. Potato Jour. 28:499–520.

    Article  Google Scholar 

  7. Kunkel, R. 1950. Gravity grading of potatoes. Amer. Potato Jour. 27:59–64.

    Google Scholar 

  8. Logan, Paul P. 1949. Need for further research in potatoes. Proceedings Second Annual Conference on Potatoes, Western Regional Laboratory, U. S. Dept. Agr. Bur. Agr. Ind. Chem. Albany, Cal. Oct. 17–18 Mim. Report pp. 31–35.

  9. Noes, H. F. 1951. Figures compiled by the National Potato Chip Institute, 1316 Hamna Building, Cleveland, Ohio.

  10. Nutting, G. G. 1949. Sloughing of potatoes. Proceedings Second Conference on Potatoes, Western Regional Laboratory, U. S. Dept. Agr., Bur. Agr. Ind. Chem., Albany, Cal. Oct. 17–18, Mim. Report. pp. 23–24.

  11. Smith, Ora and Nash, L. B. 1940. Potato quality. Relation of fertilizer and rotation systems to specific gravity and cooking quality. Amer. Potato Jour. 17: 163–169.

    CAS  Google Scholar 

  12. -. 1950. Report given at the thirteenth annual conference of the National Potato Chio Institute. Jan. 24–27.

  13. -. 1951. Report given at the fourteenth annual conference of the National Potato Chip Institute. Jan. 22–25.

  14. Stevenson, F. J. and Whitman, E. F. 1935. Cooking quality of certain potato varieties are influenced by environment. Amer. Potato Jour. 12:41–47.

    Google Scholar 

  15. Whiteman, T. M. and Wright, R. C. 1949. Potato Chipper—September.

Download references

Author information

Authors and Affiliations

  1. Colorado Agricultural and Mechanical College, Fort Collins, Colo.

    R. Kunkel, J. Gregory & A. M. Binkley

Authors
  1. R. Kunkel
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. Gregory
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. M. Binkley
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Grateful appreciation is extended to the Greeley Spud Chip Company for their cooperation.

Sci. Serv. Paper No. 359.

An erratum to this article is available at http://dx.doi.org/10.1007/BF02851332.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kunkel, R., Gregory, J. & Binkley, A.M. Mechanical separation of potatoes into specific gravity groups shows promise for the potato chip industry. American Potato Journal 28, 690–696 (1951). https://doi.org/10.1007/BF02852482

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02852482

Keywords

Search

Navigation