![]() The maximum amount of final product ( M fp_max) that can be transformed out of a certain mass of raw material ( M rm) and additions ( M A_max) can be realised when there are only wanted or unavoidable mass losses (ML wanted). In this paper this knowledge gap will be filled and a blueprint is presented to predict the maximum production yield of French-fries. Recently, there are no papers published that describe the influence of each individual unit operation on production yield of French-fries. ![]() Talburt, Weaver, Reeve, and Kueneman (1987) and Lisińska and Leszczyński (1989a) reported figures between 30% and 45%. There is little information in literature about the actual production yield of French-fries. For the unit operation peeling this approach was discussed extensively in Part 2 of our series of papers (Somsen, Capelle, & Tramper, 2003b). This paper will describe the development of a model to predict the maximum production yield of French-fries. This model can then be used to pinpoint unwanted mass losses in the production process. With a systematic approach and considerable research effort it is possible to build a model that can predict the maximum production yield with respect to raw material parameters, additions and final product specifications (Somsen & Capelle, 2002). However, for many food processors the maximum production yield is unknown because of the lack of knowledge. To measure the yield index, a food processor should measure the actual production yield and compare this with the maximum production yield. The raw material yield efficiency of a process can be expressed in the yield index, as described by Somsen and Capelle (2002). Poor practice, poor maintenance, outdated equipment and technologies must first be visualised before they can be corrected. Many unwanted mass losses are hidden and need to be explored to make the management fully aware of these losses and the corresponding economic impact. There is an increasing interest to find appropriate measures to track the yield efficiency of food processes in order to guide organisational actions and reduce unwanted mass losses. From a sustainability point of view, it is also important to transform raw materials efficiently into final products. This wasting will therefore put the company’s profit under pressure (Somsen & Capelle, 2002). Wasting raw materials should be avoided, because the largest proportion of the overall business costs is associated with the purchase of raw materials. The basic approach to increase the raw material yield efficiency is to minimise unwanted mass losses (Somsen & Capelle, 2002). Food processors face increasing demands to improve their raw material yield efficiency.
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