Abstract
AbstractThe 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.
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