Postharvest quality development of frying potatoes in a large-scale bulk storage facility

Nik L.M. Grubben, Susan C.M. Witte, Karel J. Keesman*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)


During long-term storage, the quality in terms of moisture content and frying colour of frying potatoes declines and losses occur. This paper introduces a dynamic 1-D mathematical model that contains relevant quality indicators for frying potatoes and climate-related factors. The relevant quality indicators are temperature, moisture content and reducing sugar content of the potato, the climate-related factors are temperature, moisture content and carbon dioxide of the air. Parameter estimation and validation was performed with data from two large-scale storage facilities for the storage season 2016/2017, with good results. The validated model was subsequently used in a scenario study to investigate how the cooling trajectory of stored frying potatoes can be improved. For the Ramos variety, faster cooling leads to a decrease in weight loss and an increase in sugar content, but still within acceptable levels for industrial application.

Original languageEnglish
Pages (from-to)90-100
Number of pages11
JournalPostharvest Biology and Technology
Publication statusPublished - 1 Mar 2019


  • Food storage modelling
  • Postharvest quality development
  • Potato storage


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