Food Science Commons^™

Plasma Functionalised Liquids: From Bench To Prototype For Safe Fresh Food Preservation, Uta Schnabel

Doctoral

Fresh-cut produce such as lettuce may contain a very high microbial load, including human pathogens. Therefore, the need for antimicrobial interventions at post-harvest stages to prevent microbial growth is evident. Sanitation steps based on non-thermal plasmas at atmospheric pressure opens up innovative food processing possibilities by application at different points along the food chain; for production, modification and preservation, as well as in package treatment of plant- and animal-based foods. Plasma differs from the gaseous state of matter by a certain amount of free charge carriers caused by ionisation processes of the gas atoms and molecules due to the supply …