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Refrigeration and thermal control during industrial storage of potatoes to prevent acrylamide.

Number: 204

Author(s) : INDERGAARD E., HELTOFT P.

Summary

It is known that acrylamide may be formed during frittering of potatoes if the post-harvest storage temperatures are too low, and the respiration- and sprouting-loss will be higher if the temperature is too high. The amount of acrylamide formed depends on the content of sugars and asparagine, and where the amount of reducing sugars depends on storage temperatures. In the project PotetFrit, financed by producers, industry partners and the Norwegian Research Council (NRC), 29 industrial potato storages were studied over three seasons. Potatoes (Lady Clair and Peik) from one field were stored at the different storages, with various storage capacities, air distribution systems, storage temperatures and -humidity.
Four 10 kg nets with test-potatoes were dug down in the wooden bins together with the producer's own potato in all the 29 storages. Air- and product temperatures in addition to relative humidity and air distribution were measured during the storage periods, which varied from 12 to 40 weeks. After storage, the potatoes were delivered to the three frittering industrial partners. The amount of glucose, acrylamide, and the frying color and weight-loss were measured at delivery, in addition to defining diseases. The results show a distinct correlation between the storage temperature and the formation of acrylamide. For Lady Clair, the amount of acrylamide increases dramatically after storage at temperatures below 6°C, and for Peik the level of glucose increased at temperatures below 7°C. There is a high degree of correlation between glucose and formation of acrylamide. Storage temperature will also influence sprouting and respiration. Higher storage temperatures increase the respiration which may result in higher weight loss during storage.
The 29 producers use several different air-distribution systems, but the two most common systems are AgroVent (high air velocity and -volume) and Findus (low air velocity and -volume). Both systems have positive and negative aspects, which are discussed. A combination of refrigeration solutions and use of cold ambient air was designed to ensure optimal storage temperatures.

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Pages: 12

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Details

  • Original title: Refrigeration and thermal control during industrial storage of potatoes to prevent acrylamide.
  • Record ID : 30031307
  • Languages: English
  • Subject: Technology
  • Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Publication date: 2023/08/21
  • DOI: http://dx.doi.org/10.18462/iir.icr.2023.0204

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