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Reduction of potato damage during grading by radiant heating

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Summary

The effect of using radiant heat to quickly warm potatoes and reduce damage in handling after cold storage was investigated. Two treatments were investigated: tubers dropped 350 mm with no radiant heat applied, and tubers dropped with radiant heat applied. Both treatments were compared with a control set of tubers which were taken directly out of store. The mean damage index per tuber was significantly reduced following radiant heat treatment although there were cultivar and size variations. The temperature profile under radiant heat was also measured which showed an increase in the outside flesh temperature of 8–12°C depending on tuber colour.

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Authors and Affiliations

  1. Writtle College, CM1 3RR, Chelmsford, Essex, UK

    C. F. H. Bishop & A. J. Thorogood

  2. Faculty of Food Engineering, Istanbul Technical University, 8026, Maslak-Istanbul, Turkey

    T. Duran & Y. O. Devres

Authors
  1. C. F. H. Bishop
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  2. A. J. Thorogood
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  3. T. Duran
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  4. Y. O. Devres
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Bishop, C.F.H., Thorogood, A.J., Duran, T. et al. Reduction of potato damage during grading by radiant heating. Potato Res 43, 273–278 (2000). https://doi.org/10.1007/BF02358086

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  • DOI: https://doi.org/10.1007/BF02358086

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