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Full-Text Articles in Food Processing
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
Articles
stract: For the decontamination of surfaces in the food production industry, plasma generated compounds (PGCs) such as plasma-treated water (PTW) or plasma processed air (PPA) offer many promising possibilities for future applications. Therefore, the antimicrobial effect of water treated with microwave-induced plasma (MidiPLexc) on Pseudomonas fluorescensbiofilms was investigated. 10 ml deionized water was treated with the MidiPLexc plasma source for 100 s, 300 s and 900 s (pre-treatment time) and the bacterial biofilms were exposed to the PTW for 1 min, 3 min and 5 min (post treatment time). To investigate the influence of PTW on P. fluorescensbiofilms, microbiological assays …
In-Package Atmospheric Pressure Cold Plasma Treatment Of Strawberries, N. Misra, Paula Bourke, Patrick Cullen, Sonal Patil
In-Package Atmospheric Pressure Cold Plasma Treatment Of Strawberries, N. Misra, Paula Bourke, Patrick Cullen, Sonal Patil
Articles
The ability to generate low temperature plasma at atmospheric pressure offers new opportunities to decontaminate biological materials, including fresh foods. In this study, strawberries were treated with atmospheric cold plasma (ACP), generated with a 60 kV dielectric barrier discharge (DBD) pulsed at 50 Hz, across a 40 mm electrode gap, generated inside a sealed package containing ambient air (42% relative humidity). The current-voltage characteristics revealed that the plasma operated in the filamentary regime. The background microflora (aerobic mesophillic bacteria, yeast and mould) of strawberries treated for 5 min was reduced by 2 log 10 within 24 h of post-ACP treatment. …
Nonthermal Plasma Inactivation Of Food-Borne Pathogens, N. Misra, B. Tiwari, K. Rahavarao, Patrick Cullen
Nonthermal Plasma Inactivation Of Food-Borne Pathogens, N. Misra, B. Tiwari, K. Rahavarao, Patrick Cullen
Articles
Non-thermal plasma (NTP) is electrically energized matter, composed of highly reactive species including gas molecules, charged particles in the form of positive ions, negative ions, free radicals, electrons and quanta of electromagnetic radiation (photons) at near-room temperature. NTP is an emerging nonthermal technology with potential applications for decontamination in the food industries. An upsurge in the research activities for plasma based inactivation of food borne pathogens is evident in the recent years. These studies have shown that NTP can be used for the surface decontamination of raw produce, dried nuts and the packaging materials etc. This paper reviews the action …