Postharvest quality development of frying potatoes in a large-scale bulk storage facility

Grubben, Nik L.M.; Witte, Susan C.M.; Keesman, Karel J.

doi:10.1016/j.postharvbio.2018.11.001

Cited by 5 publications

(3 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The processing quality of frying tubers is preferably determined by their sugar levels. (Grubben et al, 2019). Low sugar accumulations in potato tubers during storage and light chips color after frying are the key traits having significant commercial value (Dourado et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

et al. 2020

View full text Add to dashboard Cite

Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (COS) leading to sugar accumulation and browning of chips. Slowing down the COS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1 g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.

show abstract

Section: Introductionmentioning

confidence: 99%

Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Once these relationships become available, the protein model (Eqs. 1-3) can be integrated into the potato storage model (Grubben and Keesman 2019) and possibly extended with the sugar model as presented by Grubben et al (2019).…”

Section: Discussionmentioning

confidence: 99%

Modelling Potato Protein Content for Large-Scale Bulk Storage Facilities

Grubben¹,

Heeringen

Keesman

2019

Potato Res.

Self Cite

View full text Add to dashboard Cite

The potato (Solanum tuberosum) is one of the main sources of natural starch. In recent decades, the valorisation of potato protein that results as a by-product in the starch industry has been gaining interest as well. As potato supply is seasonal and the protein content of potatoes during long-term storage is temperature-dependent, optimal storage of potatoes is of great importance. This paper explores a model describing potato protein content during a full storage season for the Miss Malina and Agria cultivars. The model combines Michaelis-Menten protein kinetics with the Arrhenius equation. Laboratory analyses were performed to monitor the protein components in both potato cultivars and to use for estimation of the kinetic parameters. The results indicate that the two cultivars have different synthesis and degradation kinetics.

show abstract

“…Once these relationships become available, the protein model (Eqs. (5.1)-(5.3)) can be integrated into the potato storage model and possibly extended with the sugar model as proposed by (Grubben et al, 2018b).…”

Section: Discussionmentioning

confidence: 99%

Modelling ventilated potato bulk storage facilities

Grubben

Self Cite

View full text Add to dashboard Cite

The potential of improving the conventional potato bulk storage process is accelerated through this thesis by defining, calibrating and validating a spatially distributed storage model that includes multiple quality aspects. The calibration and validation was performed using large-scale experimental data. Potatoes are one of the world's staple foods. While their crops are seasonal, the demand for them is continuous, resulting in the need to store them and keep them well. As the climate conditions surrounding stored potatoes influence potato quality and vice versa, climate control is an efficient way to influence product quality. Potato storage facilities therefore widely use climate control to limit losses during storage. However, good climate conditions do not automatically guarantee a high-quality end product. At present, climate control in conventional storage facilities is based on rules of thumb, gathered by trial and error and through experiments that mainly can only be evaluated once a year. Because of that, and also as a result of the increased range of potato varieties, each with its own properties, as well as of changes in growth, climate and storage conditions, finding the optimal storage climate conditions is an art and science that advances very slowly. The use of product quality control in addition to climate control was already proposed in the early 2000s, but is still not yet widely applied in commercial storage facilities due to a gap in insights into particularly the spatial distribution of how multiple quality aspects develop during storage. The aim of this research was to fill a vital gap in the knowledge on how climate and the product quality development of potatoes interact during bulk storage, by developing a spatially distributed mathematical storage model, analysing the simulation results, and evaluating these with respect to experimental data from industrial bulk storage facilities. In this thesis in particular the temperature, moisture content and reducing sugar content interaction and development in a conventional bulk storage, with a cellar and perforated floor and ventilation capacities of 100-150 cube air per cube product per hour, is evaluated and theoretically improved. A 2-D and 1-D climate-product quality model for the evaluation of the complete bulk storage process are presented in this thesis. This study particularly concerns conventional bulk storage facilities for frying potatoes, but the research is also of value for different types of storage facilities and different agro-materials.

show abstract

Postharvest quality development of frying potatoes in a large-scale bulk storage facility

Cited by 5 publications

References 31 publications

Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

Modelling Potato Protein Content for Large-Scale Bulk Storage Facilities

Modelling ventilated potato bulk storage facilities

Contact Info

Product

Resources

About