To identify a measurement technique that can robustly and accurately quantify the amount of Free Water carryover (FWCO).
Substantial quantities of water are used during the potato washing and slicing processes of PC production. Techniques are used to remove free water carryover (FWOC) before entering the fryer. Any excess water remaining, and water associated with the potatoes is released through the stack during frying. Whilst there are current techniques in place to remove the water used in wash and slice operations being carried over into the fryer, it is not 100% efficient and improvements are being investigated.
It is estimated that FWCO can contribute up to 10% of the heating load required.
Being able to further reduce the amount of water that is carried over by even a few percent will lead to significant reduction in energy requirement for the frying process and, in turn, reduce GHG emissions. To be able to determine the amount of water that is carried over a robust measurement technique is required.
Key Success Criteria
Requirements must be as SMART as possible.
Approaches Not of Interest
Hyperspectral techniques have already been investigated.
Preferred Collaboration types
PepsiCo is open to a range of collaboration types.
Additional Information
Timing:
As soon as possible.
TRL Level:
Depending on the solution, a lower TRL may be acceptable.
Resources available when collaborating with PepsiCo:
Access to PepsiCo:
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