A Study on Cold Plasma for Food Preservation

Raviteja, T. and Dayam, Susan Kanthi and Yashwanth, J. (2019) A Study on Cold Plasma for Food Preservation. Journal of Scientific Research and Reports, 23 (4). pp. 1-14. ISSN 2320-0227

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Abstract

Cold plasma is an electrically energized matter composed of highly reactive species which includes molecules of charged and gas with minute particle in the form of negative and positive ions, photons electrons, free radicals at room temperature. It is an emerging technology in non-thermal food preservation in the application of sterilization. An increase in the plasma-based treatment for food is employed to inactivate the food borne pathogens seen in the recent years. The present study recollects the activity of the plasma agents on the microbe population, surface decontamination of the raw produce in the food processing and future novelty in food technology.

Item Type: Article
Subjects: AP Academic Press > Multidisciplinary
Depositing User: Unnamed user with email support@apacademicpress.com
Date Deposited: 10 Apr 2023 05:38
Last Modified: 23 Sep 2024 04:06
URI: http://info.openarchivespress.com/id/eprint/860

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