Potato Peeling: A Game of Food Waste and Profits
A significant amount of marketable raw material is thrown away because mechanical peel removal also eliminates potato flesh. Food processors cannot afford to ignore this loss that cuts into their margin because it builds up over time.
One of the main goals of this generation is to reduce food waste. Food manufacturers are under pressure to use sustainable business methods as processors, retailers, and consumers become more concerned about the source of their food. Fortunately, a large portion of the product waste that occurs when peeling potatoes can be avoided. This not only maximizes the use of the valuable potato but also allows food processors to create dishes that are flavorful and of excellent quality.
Greenhouse gas emissions and energy consumption during production are significant sustainability concerns. Businesses can save money on energy and water by operating for shorter periods to accomplish the same required output – achieved by boosting the yield from every piece of raw material entering the manufacturing process.
Fortunately, there are automated techniques to deal with these problems. Environmentally and financially sound solutions protect processors’ reputations for being green while also keeping waste from hurting their bottom line.
“It shows how far peeling solutions have advanced: from dissolving the peel with chemicals to removing the peel with steam with astonishingly high precision and impressively low waste. And all controlled by software that effectively acts as an integrated peeling line quality control and yield optimization system. These sophisticated solutions save potato processors millions of dollars every year, while retailers and consumers would be pleased to know they’re also doing their bit to help save the planet,” Tomra Food experts point out.
Achieving High Peeling Efficiency With Different Potato Varieties
The Tomra Peeling module was developed as a result of an understanding of variations in potato variety, size, shape, and quality. Today, numerous potato processing lines in North America, Europe, and Asia employ this special technology, which combines the knowledge from a lengthy history of invention.
“The Eco steam peeler’s name reflects the fact that it consumes 25% less energy and 28% less steam than similar machines. The Eco peeler does this by changing the traditional process of fixed steam supply to a controlled steam management system. A new patented peeling vessel with a unique steam valve design and an innovative product mixing design enables rapid heat transfer of the steam to the surface of each potato. This enables the processor to remove only the skin and avoid losing valuable potato flesh. The resulting energy efficiency saves a typical user (depending on local energy costs) about EUR60,000 to EUR100,000 per year,” according to the company’s engineers.
You can read the rest of this article in your complimentary e-copy of Issue 4 of Potato Business Digital 2023 magazine, which you can access by clicking here.
