Summary
A numerical model has been produced to predict the distribution of deposits of the sprout suppressant isopropyl N-(3-chlorophenyl) carbamate [CIPC] in box potato stores. The model considers the movements of the CIPC by forced convection, sedimentation, natural convection and diffusion. Measurements have mostly shown high levels of CIPC on the top of the uppermost box, with levels decreasing towards the floor of the store. The model predicts this pattern and indicates that particle size, the temperature difference between the air inside and around the boxes, and the application rate of the chemical have a large effect on the levels and uniformity of CIPC deposits. Smaller particles (2 μm) can lead to better uniformity of distribution, but they are prone to natural convection effects which are difficult to control and they are slow to deposit which could lead to greater losses from the store.
Similar content being viewed by others
References
Duncan, H. & I. Boyd, 1994. Optimising the use of CIPC for sprout control of ware potatoes. Potato Marketing Board Report 807/145, Oxford, UK.
Ergun, S., 1952. Fluid flow through packed columns.Chemical Engineering Progress 48: 89–94.
Green, H.L. & W.R. Lane, 1957a. Particulate clouds: dusts, smokes and mists. E. & F.N. Spon, London, pp. 176–179.
Green, H.L. & W.R. Lane, 1957b. Particulate clouds; dusts, smokes and mists. E. & F.N. Spon, London, p. 69.
Ledson, M. & G.A. Matthews, 1991. Treatment of potatoes with CIPC. Potato Marketing Board Report 807/126. Oxford, UK.
Mondy, N.I., C.B. Munshi & K. Seetharaman, 1992. Residue levels of isopropyl N-(3-chlorophenyl) carbamate (CIPC) in potatoes as affected by level of application, storage time and temperature, and method of cooking.Food Research International 25: 375–379.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Burfoot, D., Smith, D.L.O., Butlerellis, M.C. et al. Modelling the distribution of isopropyl N-(3-chlorophenyl) carbamate [CIPC] in box potato stores. Potato Res 39, 241–251 (1996). https://doi.org/10.1007/BF02360915
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02360915