29E-18 |
Micro-scale modelling: A better understanding of potato products processing |
H. C. V. DEVENTER and P. S. R. Kosters. Process Innovation, TNO, PO Box 342, Apeldoorn, 7300 AH, Netherlands Processing of potato products in general is based on many years of industrial experience. Quality aspects like water content, colour, sturdiness, crispiness, bite and taste are defined by empirical methods. As long as the variations in feedstock and process conditions are within the ‘field of experience’ of the process operators, satisfactory solutions for acceptable end qualities are reached. Micro scale modelling of one individual product like a fries makes, after validation, prediction of quality aspects feasible and helps to optimise the present processes and predict the effects of feedstock and process changes. Computer simulation of physical processes inside the French fries describes the ‘physical properties’ inside and at the surface of the product and the segmentation of these properties. The state of the art of micro scale modelling will be presented and the value of this approach for the potato processing industry for optimal product quality can be derived from the model. Better understanding of the processes in the fries will enable to tailor process development to specific quality requirements.
Session 29E, Food Engineering: Transport processes and kinetics
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