Postharvest quality development of frying potatoes in a large-scale bulk storage facility
2019
Grubben, Nik L.M. | Witte, Susan C.M. | Keesman, K. J.
During long-term storage, the quality in terms of moisture content and frying colour of frying potatoes declines and losses occur. This paper introduces a dynamic 1-D mathematical model that contains relevant quality indicators for frying potatoes and climate-related factors. The relevant quality indicators are temperature, moisture content and reducing sugar content of the potato, the climate-related factors are temperature, moisture content and carbon dioxide of the air. Parameter estimation and validation was performed with data from two large-scale storage facilities for the storage season 2016/2017, with good results. The validated model was subsequently used in a scenario study to investigate how the cooling trajectory of stored frying potatoes can be improved. For the Ramos variety, faster cooling leads to a decrease in weight loss and an increase in sugar content, but still within acceptable levels for industrial application.
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Эту запись предоставил National Agricultural Library