Water reuse and valorisation of secondary flows during the second blanching step in the potato processing industry Ghent University
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 ...