Enhancing Potato Quality in Fries Production Using Ultrasonic Techniques

This study explores the effects of ultrasonic treatment on the quality of potatoes processed into fries. Ultrasonic waves generate rapid pressure changes and cavitation effects, which can enhance seed vigor and growth. Over a three-year period (2015–2017) in east-central Poland, a field experiment was conducted using a randomized block design with split-plot divisions with three replications. The study compared two cultivation technologies: (a) with ultrasonic treatment of seed potatoes before planting, and (b) traditional technology. The second-order factor consisted of eight edible potato cultivars from all earliness groups (‘Denar’, ‘Lord’, ‘Owacja’, ‘Vineta’, ‘Satina’, ‘Tajfun’, ‘Syrena’, and ‘Zagłoba’). The sonication process was carried out using an ultrasonic bath with piezoelectric transducers. The results demonstrated significant impacts of the cultivation technology, potato variety, and weather conditions on the quality of fries. This research underscores the potential of ultrasonic treatment to improve the quality and consistency of potato products in the food industry. The use of ultrasound treatment on potato tubers before planting aligns with sustainable development by enhancing agricultural efficiency, reducing the environmental impact, and supporting socio-economic aspects of sustainable farming. It also aids in developing tools and methods for monitoring and quantifying sustainability efforts in potato processing, such as in the production of French fries. Future research should focus on optimizing ultrasonic parameters and exploring the long-term effects of sonication on potato storage and processing qualities.