# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 5 Emerging Processing Technologies: Operating Principles and Examined Parameters
### High-Pressure Processing (HPP)  
High pressure (HP) is characterized as a \"third dimension\" in food processing, along with temperature and time [126]. The application of high hydrostatic pressure (100-1000 MPa) to the food at low-middle temperatures for a controlled time (1-20 min) and temperature deactivates or prevents the enzymatic browning of fruits and vegetables, inhibits or delays microbial growth, and enhances mass transfer phenomena. HPP can be performed in a horizontal or vertical mode, with the food sample placed in a hyperbaric vessel [12]. Non-toxic pressure-transmitting media, such as mixtures of ethanol and water with the desired thermophysical and chemical properties, are employed in HPP, facilitating the effective transmission of pressure to the samples. This method has garnered attention for its various advantages. One notable benefit is its ability to extend the shelf life of perishable foods without the need for chemical preservatives. HPP effectively inactivates spoilage microorganisms and pathogens, such as bacteria, yeasts, and molds, thereby maintaining the nutritional quality and sensory attributes of the treated products [127]. Additionally, HPP is known for preserving the natural color, flavor, and texture of foods, offering a more appealing alternative to traditional thermal processing methods [128]. In an industrial setting, HPP can be applied to fresh-cut potatoes to extend shelf life by reducing microbial load and enzyme activity. This is particularly beneficial for ready-to-eat or minimally processed potato products, where maintaining texture, color, and freshness is essential. However, HPP comes with its set of disadvantages. One major drawback is its capital-intensive nature, as the equipment required for HPP can be costly to install and maintain. The technology is also energy-intensive, requiring substantial power to generate and sustain the high pressures involved [129]. Furthermore, not all food products are suitable for HPP, as certain items may experience changes in texture or quality after treatment [130]. Packaging considerations are also crucial, as materials must be capable of withstanding the intense pressures without compromising the integrity of the package [131]. Despite these challenges, ongoing research and advancements in technology continue to address some of these limitations, making HPP an increasingly viable and sustainable option for food preservation. While HPP offers distinct advantages in terms of microbial inactivation and preservation of sensory qualities, it is also notably energy-intensive compared to other non-thermaltechnologies. Studies comparing the energy efficiency of HPP with methods such as PEF and cold plasma highlight that HPP requires substantially more energy due to the high pressures sustained over processing times. This high energy demand increases operational costs and has environmental implications, especially when applied on an industrial scale. By contrast, technologies like PEF and cold plasma generally consume less energy while still achieving effective microbial control, although they may differ in their impact on food quality attributes. Therefore, energy efficiency remains a critical consideration in choosing an appropriate non-thermal processing method, with ongoing research aimed at optimizing HPP systems to reduce power consumption while maintaining efficacy [132]. Parameters of HPP applied to fresh-cut potatoes are shown in Table 4.