Simulation and control of glucose concentration in hot-water blanching of potatoes

• Published in: Biotechnology progress Vol. 6; no. 4; pp. 249 - 254
• Main Authors: Tomasula, P.M. (USDA, ARS, Eastern Regional Research Center, Philadelphia, PA), Kozempel, M.F, Craig, J.C. Jr
• Format: Journal Article
• Language: English
• Published: USA American Chemical Society 01.07.1990; American Institute of Chemical Engineers
• Subjects: APLICACIONES DEL ORDENADOR; APPLICATION DES ORDINATEURS; AUTOMATIC CONTROL; Biological and medical sciences; BLANCHIMENT; BLANCHING; BLANQUEO; COMPUTER APPLICATIONS; COMPUTER SOFTWARE; COMPUTER TECHNIQUES; Food industries; FOOD TECHNOLOGY; Fundamental and applied biological sciences. Psychology; General aspects; GLUCOSA; GLUCOSE; HEAT TREATMENT; HOT WATER TREATMENT; LOGICIEL; Methods of analysis, processing and quality control, regulation, standards; MICROCOMPUTADOR; MICROCOMPUTERS; MICROORDINATEUR; MODELE DE SIMULATION; MODELOS DE SIMULACION; PAPA; POMME DE TERRE; POTATOES; PROGRAMAS DE ORDENADOR; SIMULATION MODELS; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; TRAITEMENT THERMIQUE; TRATAMIENTO TERMICO; Potato; On line; Bleaching; Concentration; Glucose; Simulation model; Method; Computer control; Monitoring
• ISSN: 8756-7938; 1520-6033
• DOI: 10.1021/bp00004a003

The methodology for online monitoring and computer control of glucose concentration in potatoes during hot‐water blanching is demonstrated. Process conditions, control parameters, and setpoints are determined with the aid of an unsteady‐state model. Glucose concentration in the blanch water is monitored and maintained at a setpoint value by adjustment of the fresh water flow rate to the blancher, while the glucose concentration of the potatoes is calculated by mass balance. Control is effected through feedback and anticipatory feedback control. Results indicate that glucose concentration in potatoes exiting the blancher may be maintained within 10% of the setpoint value. The use of computers to control glucose concentration in potatoes should prove useful in the control of the color and therefore the quality of processed potato products.