General purpose
Potato processors must blanch potatoes to prevent browning and acrylamide formation in French fries
appearance. Large amounts of hot water are required for this. The potato processors have therefore run out
look for opportunities to reuse the hot water from the 2nd blanching step, resulting in both water and
energy can be saved. However, this blanching water mainly contains (reducing) sugars and starch. This one
molecules must first be separated before the purified blanching water can be reused. In
Secondly, the newly formed (purified) secondary stream (sugars / starch) can be an interesting raw material
to valorize.
The general aim of this PROJECT is therefore to arrive at a collective strategy through the right one
select, optimize and demonstrate water treatment technology (s) for potato processors.
The target group of this Project are the potato processors who see an opportunity for more sustainable process management,
as well as cost savings and the water technology companies (including sensor suppliers) that are technological
demonstrate, refine and adapt options for a large target group of investment-intensive companies.