# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 5 Emerging Processing Technologies: Operating Principles and Examined Parameters
### Pulsed Electric Field (PEF)
The results showed a decrease in drying time by 31.5% and specific energy consumption [electricity consumption (kJ) per initial potato mass (g)] by 16.6%, as well as an improvement in drying rate by 14.3% under optimal PEF conditions [142]. Concluding, PEF as a non-thermal method can enhance potato drying. \begin{table}
\begin{tabular}{c c c} \hline
**Electric Field Strength (kV/cm)** & **Optimal Processing Conditions** & **Reference** \\ \hline
0.75 & 9000 pulses, Q \({}^{*}\) = 18 kJ/kg & [155] \\ \hline
2.50 & 800 pulses, Q = 18 kJ/kg & [155] \\ \hline
0.6 & 100 μs, T \(<\) 50 \({}^{\circ}\)C & [15] \\ \hline
1.1 & 20 μs pulse width, 200 Hz pulse frequency, & [3] \\  & Q = 10 kJ/kg, & \\ \hline
5 & 5 μs pulse width, 100 Hz frequency, 2000 pulses, & [3] \\  & Q = 3.42 kJ/kg & [3] \\ \hline
10 & 5 μs pulse width, 20 Hz frequency, 2000 pulses, & \\  & Q = 3.42 kJ/kg & [154] \\ \hline
1 & 30 kV pulse voltage, 4 μs pulse width, 200 μs & \\  & treatment time, 100 Hz, Q = 1.25 kJ/kg & [156] \\ \hline
1 and 1.5 & 8 kV voltage, 10 μs pulse width, 1 s total time, & [153] \\  & 100 Hz frequency & \\ \hline
1.1 & 20 μs pulse width, 100 Hz frequency, & \\  & 900–6250 pulses, Q = 50.1 kJ/kg & [147] \\ \hline
1.1 and 1.9 & Energy input 10–50 kJ/kg, electrode gap = 13 cm, & \\  & 900–1100 μs/cm, pulse duration = 20 μs, 200 Hz & \\  & frequency, fried at 185 \({}^{\circ}\)C for 50 s, frozen at \(-\)20 \({}^{\circ}\)C & [103] \\  & for 18 min & \\ \hline
0.6 (PEF + vacuum drying) & n = 100 pulses, pulse duration = 100 μs, time & [15] \\  & interval (\(\Delta\)t) = 10 ms, total time = 0.1 s & [145] \\ \hline
0.4 & Total time (t\({}_{\text{t}}\)) = 0.3 μs pulse repetition time = 100 μs, & \\
0.4 & pulse duration = 1000 μs, T = 25 \({}^{\circ}\)C & \\ (PEF + OD) & OD: 4\% \(w/w\) NaCl (0.69 mol/L), & [145] \\  & solid/liquid = 1:20, 25 \({}^{\circ}\)C & \\ \hline
1.5–2.5 & n = 20 pulses, electrode distance (d) = 8 cm, pulse & \\  & form: exponential, pulse duration = 400 μs, & [8] \\ \hline
0.74–1.01 & \(\text{W}_{\text{T}}\)\(\leq\) 0.6 kJ/kg, immersion in standardized water: & \\  & NaCl (0.6156 g/L) and CaCl\({}_{2}\):2H\({}_{2}\)O (0.0923 g/L), & \\  & EC: 140 μs/cm at 25 \({}^{\circ}\)C, potato/liquid & \\  & medium = 1:3, vacuum packed & \\ \hline
30, 40, 50 ** & Potato starch–water suspension = 8 \(w/w\), 1008 Hz & \\  & frequency, pulse duration = 40 μs, electrode & \\  & diameter = 0.30 cm, n = 20.16 pulses, total & \\  & treatment time: T = 806 μs & \\ \hline
5 ** & Starch concentration: 35\%, 1000 Hz frequency, & \\  & pulse duration = 40 μs, electrode gap = 0.30 cm, & [157] \\  & chamber (cylinder) diameter = 0.30 cm, sample & \\  & flow rate = 60 mL/min & \\ \hline
1.5 & Pulse width = 120 μs, pulse number = 40, pulse & \\  & duration = 500 ms & [142] \\ \hline
0.04 & Low DC electrical field, platinum (Pt) electrodes, & \\  & sample chamber filled with distilled water, 1 min & [96] \\  & exposure of potato cylinders & \\ \hline \end{tabular}  
* \(Q\) or \(W_{T}\) is the total specific energy input expressed in 1/g or kJ/kg; ** potato starch treatment.  
\end{table} 
Table 5: Parameters of PEF applied to fresh-cut potatoes. process parameter may consequently impact others, highlighting the importance of a comprehensive understanding of various engineering aspects.