Energy Saving Potential in the Potato Processing Sector
The majority of processes in the food system today rely on some kind of energy, which is primarily supplied by fossil fuels. The importance of the energy-saving approach (using less energy to provide the same level of output and services) is highlighted by the need to use finite natural resources effectively, reduce greenhouse gas emissions, minimize energy costs, and boost the competitiveness of the potato-growing and processing sectors.
The need for more processed and ready-to-eat foods in particular has contributed significantly to the increase in energy consumption. Additionally, a significant portion of food is wasted throughout the system, which lowers energy effectiveness.
The amount of energy used and the potential for energy efficiency in food production systems vary greatly, mostly dependent on the specific activity engaged and the Agroecological circumstances. This indicates that there are lots of opportunities to save energy.
Gains in energy efficiency are commonly acknowledged to have commercial advantages. In response to government initiatives and laws, rising energy prices, and the desire of many businesses to enhance social and environmental performance, the potato processing sector is already acting.
Modeling of Energy Flows in Potato Frying Processes
Food frying consumes a significant amount of energy, accounting for more than 90% of the total energy used in industrial potato chip production lines, for example. In this respect, design and control optimization that minimizes heat input to the potato slices and lowers thermal losses offers the largest potential for energy savings.
The majority of the energy consumed for the frying process is related to the evaporation of water found in the potato and on the surface of potato slices. The remaining amount results from heat losses from the fryer’s wall surface through convection and radiation, as well as from the evaporation of frying oil and air in the ventilation system.
Improved equipment and unit operations, heat recovery, and process integration are just a few strategies to increase energy efficiency. Significant research and development effort has been put into these sectors during the past 30 years. The selection or modification of processing steps in big processing plants can be facilitated by several approaches and methodologies that can be applied systematically to reduce energy consumption and resource utilization.
You can read the rest of this article in your complimentary e-copy of Issue 4 of Potato Business Dossier 2022, which you can access by clicking here.
