Modelling and simulating commercial hot water blanching of potatoes

A method of applying the leaching model for hot water blanching to predict component losses during commercial scale potato processing was developed. The method involves characterizing an individual blancher to adjust the model to account for nonuniform mixing flow. The leaching model is based on the assumption that the water in the blancher is completely back mixed and the temperature and concentration are uniform throughout. The concentration of the blanch water for back mix flow was calculated using the mean blancher temperature. The blanch water concentration for nonideal flow (e.g., plug flow) corresponding to the temperature distribution was calculated. Using some combination of back mix and plug flow the blanch water concentration was calculated. Comparing the calculated and experimental values, a factor to adjust the model-calculated concentration to agree with the real value was determined. This factor then is used to correct future calculations made on this particular blancher with the model. Potassium is used as a key component because it is stable for sampling and analysis. However, the method should work for other components.