Ethylene in the Atmosphere of Commercial Potato (Solanum Tuberosum) Storage Bins and Potential Effects on Tuber Respiration Rate and Fried Chip Color

Bethke, Paul C.

doi:10.1007/s12230-014-9400-1

Cited by 6 publications

(1 citation statement)

References 36 publications

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“…If the ventilation and temperature of the warehouse are not adequate, this carbonic gas and heat can cause fermentation ending in rotting and suffocation of the tubers. Damages such as bumps and wounds increase respiration, which makes it a very important factor to consider for storage (Bethke, 2014; Copp et al, 2000; Ellis et al, 2019; Kedia et al, 2021). Water loss : It implies loss of weight and turgidity, due to evaporation and perspiration.…”

Section: Introductionmentioning

confidence: 99%

Methodology for energy demand reduction of potato cold storage process

Sáenz‐Baños

Latorre-Biel

Cámara

et al. 2022

J Food Process Engineering

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In order to maintain the quality of the potatoes over time, it is necessary to store them under certain storage conditions, which minimize losses both of quality and product, preferably without using chemical treatments. Conservation chambers consume a considerable amount of energy. Between 60% and 70% of the electricity consumed is used in refrigeration. Good insulation reduces the need for cooling the potato since its optimum storage temperature for consumption is around 4-7 C and relative humidity is 85%-90%. This research studies potatoes' cold storage process to minimize the cost in the product value chain and to ensure its competitiveness in the market. A model is developed to assess energy consumption and propose measures to reduce energy, environmental, and economic costs. All this to reduce their impact within the value chain of potato consumption.Practical Applications: In this case study, different energy efficiency measures applied to the cold storage of potatoes have been implemented: replacement or improvement of the performance of refrigeration equipment, insulation and infiltrations in the refrigeration chamber, control of the product entry temperature, thermal conditioning through free-cooling, improvements in lighting equipment, technical management, and supervision of facilities, and thermographic control. The set of actions implemented has allowed to obtain a reduction in energy demand, standardized through the developed reference line, by 16.41% compared to previous years.

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