Microbial Inactivation Methods
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Abstract
Abstract
Non-thermal processing techniques are emerging as innovative methods in thepotato processing industry, offering opportunities to improve product quality at a commercialscale. 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 irradiationhave demonstrated potential in maintaining the sensory, nutritional, and functional attributes ofpotato products. While each method offers distinct advantages, limitations related to cost, equipmentavailability, and process optimization remain. This review highlights recent developments innon-thermal processing of potatoes, emphasizing their applications, benefits, and challenges. Theintegration of these technologies in potato processing can ensure improved safety, extended shelflife, and retention of nutritional quality in various potato-based products.
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@article{Muthukumaran2026EMERGING,
title = {EMERGING NON-THERMAL APPROACHES IN POTATO PROCESSING: OPPORTUNITIES AND CHALLENGES},
author = {Selva Muthukumaran},
journal = {Potato Journal},
year = {2026},
doi = {10.56093/potatoj.v53i1.179110},
url = {https://doi.org/10.56093/potatoj.v53i1.179110}
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