# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 5 Emerging Processing Technologies: Operating Principles and Examined Parameters
### Osmotic Dehydration (OD)
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Osmotic Agent and** & **Imperson Conditions** & **Potato-to-Solution** & **Storage Conditions** & **Practical Application** & **Reference** \\ \hline Ethanol (30\%) & 20 min at 25 \({}^{\circ}\)C & 1:8 & Not Studied & Nutrient retention and dehydration efficiency & [124] \\ \hline Maltodextrin (25\%) & 30 min at 24 \({}^{\circ}\)C & 1:10 (\(\
icefrac{{w}}{{\tau}}\)) & 4 \({}^{\circ}\)C & De-oling method for potato chips & [123] \\ \hline NaCl (5\%) & Pre-cut immersion: 3 h at & & & & \\  & 20 \({}^{\circ}\)C & - & 5 d, 5 \({}^{\circ}\)C & Browning prevention in fresh-cut potato & [9] \\ \hline NaCl (30\%) & 60 min, with and without stirring & 1:40 (20 g/L) & Not studied & Improvement in drying rates and water removal & [6] \\ \hline NaCl (10, 14, 18\%) & 3 h at 20, 40, or 55 \({}^{\circ}\)C, magnetic stirring at & 1:20 & Not Studied & [121] \\ \hline NaCl (10\%) & 1.5 min at 20–22 \({}^{\circ}\)C & 1:30 & Not Studied & Water content control in potato slices with minimal solid gain & [14] \\ \hline NaCl + maltodextrin (total 30\%) & 60 min at 45 \({}^{\circ}\)C, OD & & & & \\  & assisted by & & & & \\  & ultrasound at electrical & & & & \\  & power of 130 W, and & 1:40 (20 g/L) & Not Studied & Improvement in drying rates and water removal & [6] \\  & frequency of 20 kHz, & & & & \\  & treatment with and & & & & \\  & without agitation & & & & \\ \hline NaCl + maltodextrin & 30–30 min at 32.5 \({}^{\circ}\)C, 6\% & & & & \\  & NaCl + maltodextrin & NaCl + maltodextrin, NaCl + maltodextrin, NaCl + maltodextrin, NS1 + maltodextrin, ND1 + maltodextrin, ND1 + maltodextrin, ND2 + maltodextrin, ND2 + maltodextrin, ND3 + malt  
Repeated, multistage dipping for short periods of time was proposed instead of a longer OD to achieve lower solid gain (solute uptake) and the same levels of water loss [14]. The experimental results of various studies on the impact of NaCl on enzymatic browning are contradictory. Some researchers found that pre-cut treatment of tubers inhibited the browning of fresh-cut potato slices by reducing the activity of PPO [9]. In other cases, post-cut treatment with NaCl did not inhibit PPO activity and enzymatic browning [9]. The optimization of OD has also been studied in combination with other methods (see Tabel 6) such as OH, ultrasound [7; 17], and a pulsed microwave vacuum environment [122]. Ultrasound-assisted OD of potato cubes for 60 min, with and without agitation, increased the effective diffusivity of water due to the breaking of the cell structure [6]. In addition, the agitation of the osmotic solution during the dipping of potatoes promoted mass transfer from the solution to the potatoes [6]. In another case, ultrasound-assisted OD, as well as OD only, reduced oil uptake by fried potato slabs, with no significant difference between the two treatments [17]. Additionally, [PERSON] et al. (2024) investigated the use of OH and OD to extend the shelf life of fresh-cut potatoes and inhibit enzymatic browning. The study optimized OD by varying solution concentrations and immersion times, while also adjusting the electric field strength and heating duration for OH. The results showed that OD effectively minimized weight loss, reduced enzymatic activity by 50%, and provided microbial control, whereas OH significantly enhanced sensory quality. However, combining both methods did not further improve quality attributes, highlighting the efficacy of OD alone as a preservation strategy for fresh-cut potatoes [125]. More information about binary treatments by OD and other technologies is given in Section 5.5.