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Project

Water use and valorization of a sidestream  in the second blanching step in the potato processing industry (Sucr'eau)

The general aim of this project is to achieve a collective strategy by selecting the appropriate water treatment technologies and optimizing and demonstrating them to the potato processors.
Date:1 Jul 2019 →  30 Jun 2022
Keywords:water use, second blanching step, potato processing industry
Disciplines:Agricultural, veterinary and food sciences not elsewhere classified
Project type:Collaboration project
Results:https://www.flandersfood.com/nl/projecten/sucreau