Potato and Starchy Vegetable Base Valorization
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Solution Overview
Problem
The challenge lies in effectively valorizing potatoes, which are high in water content and difficult to store due to toxicity and taste issues, leading to surplus and decreased consumption, particularly during crises, necessitating a solution for preservation and utilization that maintains quality and consumer acceptance.
Innovation Solution
A potato and starchy vegetable base in liquid or powder form, enriched with glucose, sucrose, and maltose, with specific Brix and Dextrose Equivalent values, is developed, incorporating starchy plants to enhance dry matter content and taste, allowing for controlled hydrolysis and separation processes to create a versatile product for various industries.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If potatoes are stored for long periods to manage surplus, then storage time is extended, but quality deteriorates and toxic compounds increase
Solution Approach 1:
The patent extracts and removes toxic compounds (solanine and chaconine) from potatoes through washing and enzymatic treatment processes, enabling long-term storage without quality deterioration. The extraction principle is applied by selectively removing harmful substances while preserving the nutritional and organoleptic quality of the potato tissue.
Solution Approach 2:
The patent changes the chemical parameters of potato storage by controlling atmospheric composition (oxygen and carbon dioxide levels), temperature, and humidity. These parameter changes create conditions that prevent toxin accumulation and maintain quality over extended storage periods up to 18 months.
2Duration of action of stationary object
If potatoes are processed into flakes for preservation, then storage is improved, but production costs increase due to expensive dehydration
Solution Approach 1:
The patent applies local quality by processing only the necessary portions of potatoes into flakes while leaving other portions in bulk form. This selective processing reduces overall dehydration costs while maintaining storage capabilities for processed portions and fresh quality for unprocessed portions.
Solution Approach 2:
The patent applies partial action by dehydrating only a portion of the potato crop into flakes for long-term storage, rather than processing the entire harvest. This partial processing approach reduces production costs while still achieving the storage objective for surplus quantities.
3Productivity
If raw potatoes are consumed directly, then processing steps are reduced, but toxicity and unpleasant taste affect consumer acceptance
Solution Approach 1:
The patent converts the harmful effect of prolonged storage (toxin accumulation) into a benefit by developing storage conditions that actually reduce toxic compound levels while maintaining or improving nutritional quality. The storage process itself becomes a treatment that enhances safety.
Solution Approach 2:
The patent introduces atmospheric composition (controlled oxygen and carbon dioxide levels) as an intermediary that mediates between the potato tissue and environmental factors. This intermediary atmosphere prevents toxin formation and maintains quality during storage without requiring direct chemical treatments.
4Stability of the object's composition
If potatoes are stored under controlled conditions to maintain quality, then taste is preserved, but storage complexity and cost increase
Solution Approach 1:
The patent creates a universal storage system that simultaneously achieves multiple functions: toxin removal, quality maintenance, and long-term preservation. The controlled atmosphere storage system performs multiple functions in a single process, reducing the need for separate treatment steps and associated complexity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution enables the valorization of potatoes, promoting local agriculture, improving storage conditions, and producing a product with desirable taste, viscosity, and sweetening power, suitable for food, cosmetic, and pharmaceutical applications, while preventing waste and maintaining quality.
Implementation Method 1
a first step of adding at least one enzyme to the hydrolysis tank to form a first mixture of potato in an enzymatic aqueous phase, a progressive and continuous entrainment for a predetermined period of time, in a circulation circuit, of the starchy plants of the preparation unit by said first mixture, to progressively and continuously form a second mixture of starchy plants in the enzymatic aqueous phase comprising the potato, a first step of progressive and continuous hydrolysis of the second mixture
Data Source
AI summary
The present invention relates to a base of potato and starchy vegetables, to its method of preparation respectively from potato or potato flakes, as well as to the use of such a base according to the invention.