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Pursuit of the Perfect Chip

Stress increases the potato’s respiration rate, increasing the sugar concentration in the potato. These sugars cause defects in fry quality, specifically dark brown spots.

The three key environmental factors that require monitoring and control during storage to maintain quality and reduce stress are

temperature, humidity and CO2. When these environmental factors are outside of desired ranges, the potatoes are subject to stress.

Sources of High CO2

Elevated levels of CO2 are stressors to stored potatoes.

“When CO levels reach 2,500 Carbon dioxide monitoring technology helps make 2 defect-free chips. parts per million, action should be taken for fresh air exchange to

dilute the CO2,” says Forbush.

From farm to fryer, potatoes to monitor environmental CO2 can build up when facility grown to make potato chips conditions to regulate ventilation ventilation is reduced to control are sensitive to environmental in order to meet the requirements temperature and due to natural conditions that affect their fry of the occupancy load, in this case, respiration rates relative to the life quality – their appearance, taste potatoes. stage of the potato. and appeal when processed. One of the most unpopular chip defects Stress Reduces Fry “The maturity of the potato – dark brown spots on the chips – Quality dictates respiration levels. is a result of exposure to elevated Immature potatoes have high

levels of carbon dioxide (CO2) In North America, chip potatoes respiration, mature potatoes low during storage. are harvested in July, August and over mature potatoes again and September with chips being high respiration as they go into “The consumer aesthetic is a produced year round either hyperactive mode before the end driving force for no-defect chips. from freshly harvested or stored of life,” Forbush adds. Consumers prefer a clean white- potatoes. During storage, potatoes yellow chip,” says Todd Forbush, continue to respire, consuming Senescence is one of many vice president of U.S.-based oxygen and internal sugars conditions considered by Techmark, Inc. Techmark designs (converted from stored starches) Techmark for its airhandling

airhandling operations for fruit and and producing CO2, water and system design. vegetable storage facilities. These heat. systems use advanced technology

VIM-G-HVAC-Perfect-Potato-Chip-Success-Story-B211570EN-A.indd 1 12/11/2019 9.23 Growers Rewarded systems. Vaisala GMD20 provides for Quality excellent long-term stability and high resistance to containments. Growers have significant incentive It also withstands high humidity, a to supply the most defect-free condition found in potato storage potatoes since payment is based where humidity is maintained as on weight and meeting fry high as possible without free water quality requirements of the chip to maintain product weight. processor. Techmark works closely Analysis of low fry quality of with growers to maintain quality “Vaisala’s CO2 sensors have been standards that earn bonuses from extremely reliable,” Forbush says. chips due to elevated CO2 in the storage atmosphere. the processors. “We can count on their product Image courtesy of Techmark, Inc. availability with the lead times If a grower’s potatoes do not meet we need and Vaisala’s customer the processor’s quality standards – support.” typically a defect rate of 15 percent or less – the grower may need to Bottom Line Benefits seek other, lower paying markets for the potatoes. Techmark recently worked with a major North American food Vaisala GMD20 Delivers processor to improve the process Reliability quality of its chip potatoes shipped by rail. The rail cars were not Analysis of high fry quality Techmark develops custom air- ventilated, and over several days, of chips in the Techmark handling systems that monitor, CO accumulated to levels that Laboratory. 2 Image courtesy of Techmark, Inc. control and distribute air to could adversely impact fry quality. specification in potato storage According to Techmark, installing facilities. In facilities where Vaisala GMD20 transmitters led sensitive to defects, are adopting potatoes are stored 15 to 20 feet to improvements in ventilation new technology to monitor and deep, sufficient air distribution is control with positive results control environmental factors that as important as the air parameters. realized on the fry quality of can adversely impact quality and potatoes shipped by rail. profitability. Techmark has selected the ductmounted Vaisala CARBOCAP® More potato growers, led by the Further information: Carbon Dioxide Transmitter chip potato and fried potato www.vaisala.com/GM20 GMD20 for its air-handling markets that are especially Source: Vaisala News 187/2011

Techmark Knows Vegetables

Techmark, Inc. based in Lansing, Michigan, specializes in the analysis of stored fruit and vegetables, identifying product quality issues, and working with growers to minimize factors during storage so the grower can deliver the highest yield of defect-free product.

The company specializes in design and development of HVAC systems for potato, onion, , citrus fruit and beet storage facilities and for mushroom production facilities worldwide. Techmark has six laboratories in the U.S. and Canada that analyze potato quality, including color, sucrose and glucose and to provide defect scores to growers on a regular basis. The labs perform analysis primarily on process potatoes, which are used for chips and fries. Other major markets for potatoes are fresh potatoes, used by consumers to cook at home, and seed potatoes.

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VIM-G-HVAC-Perfect-Potato-Chip-Success-Story-B211570EN-A.indd 2 12/11/2019 9.23