EMERGING NON-THERMAL APPROACHES IN POTATO PROCESSING: OPPORTUNITIES AND CHALLENGES
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Authors
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Selva muthukumaran
Associate Professor, Krishna Institute of Science & Technology, Krishna Vishwa Vidyapeeth, Karad
Keywords:
ohmic heating, non thermal processing, pulsed electric fieldAbstract
Non-thermal processing techniques are emerging as innovative methods in the
potato processing industry, offering opportunities to improve product quality at a commercial
scale. These approaches enhance the stability of processed potatoes by reducing microbial load,
preserving physico-chemical properties, and minimizing nutrient degradation during processing.
Techniques such as high-pressure processing, pulsed electric fields, cold plasma, and irradiation
have demonstrated potential in maintaining the sensory, nutritional, and functional attributes of
potato products. While each method offers distinct advantages, limitations related to cost, equipment
availability, and process optimization remain. This review highlights recent developments in
non-thermal processing of potatoes, emphasizing their applications, benefits, and challenges. The
integration of these technologies in potato processing can ensure improved safety, extended shelf
life, and retention of nutritional quality in various potato-based products.
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