, and become mushy. Irradiation disables the macromolecules responsible for this change. Precooking the potatoes has the same effect but is not practical (Satin 13).
             One of the concerns about irradiation is the formation of free radicals. These free radicals, or electrically charged particles, are formed during the process of irradiation. Free radicals are slightly unstable and try to find another compatible free radical to link
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